Plant-Based Chorizo Burgers with Pineapple and Poblanos
By Sara MayerPublished on January 31, 2022
Yield
Serves 4
Ingredients
12 ounces plant-based ground meat ¼ cup mexican chorizo seasoning (see note under instructions)4 teaspoons extra-virgin olive oil, divided4 (½-inch-thick) pineapple rings 1 poblano chile, stemmed, seeded, chopped fine⅛ teaspoon table salt ¼ cup plant-based or egg-based mayonnaise ½ teaspoon lime zest plus 1 teaspoon lime juice4 hamburger buns, toasted if desired½ cup fresh cilantro leaves and tender stems
Before You Begin
We prefer to use fresh pineapple rounds here, but you can substitute canned pineapple rounds, if desired.
Instructions
- Break ground meat into small pieces in large bowl. Add chorizo seasoning and gently knead with your hands until well combined. Using your moistened hands, divide meat mixture into 4 equal portions, then gently shape each portion into 3½‑inch-wide patty. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.
- Heat 1 teaspoon oil in 12‑inch nonstick skillet over medium-high heat until shimmering. Pat pineapple dry with paper towels, then add to skillet and cook until softened and lightly charred, about 3 minutes per side. Transfer to plate and set aside. Add poblano and 1 teaspoon oil to now-empty skillet and cook until softened, about 3 minutes. Transfer to medium bowl and set aside.
- Sprinkle patties with salt. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until just smoking. Transfer patties to skillet and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes longer.
- Stir mayonnaise and lime zest and juice into poblano and season with salt and pepper to taste. Spread poblano mixture on bun tops and bun bottoms and top with burgers, pineapple, cilantro, and bun tops. Serve.
Yield
Serves 4Ingredients
12 ounces plant-based ground meat
¼ cup mexican chorizo seasoning (see note under instructions)
4 teaspoons extra-virgin olive oil, divided
4 (½-inch-thick) pineapple rings
1 poblano chile, stemmed, seeded, chopped fine
⅛ teaspoon table salt
¼ cup plant-based or egg-based mayonnaise
½ teaspoon lime zest plus 1 teaspoon lime juice
4 hamburger buns, toasted if desired
½ cup fresh cilantro leaves and tender stems
Test Kitchen Techniques
Ingredients
12 ounces plant-based ground meat
¼ cup mexican chorizo seasoning (see note under instructions)
4 teaspoons extra-virgin olive oil, divided
4 (½-inch-thick) pineapple rings
1 poblano chile, stemmed, seeded, chopped fine
⅛ teaspoon table salt
¼ cup plant-based or egg-based mayonnaise
½ teaspoon lime zest plus 1 teaspoon lime juice
4 hamburger buns, toasted if desired
½ cup fresh cilantro leaves and tender stems
Test Kitchen Techniques
Ingredients
12 ounces plant-based ground meat
¼ cup mexican chorizo seasoning (see note under instructions)
4 teaspoons extra-virgin olive oil, divided
4 (½-inch-thick) pineapple rings
1 poblano chile, stemmed, seeded, chopped fine
⅛ teaspoon table salt
¼ cup plant-based or egg-based mayonnaise
½ teaspoon lime zest plus 1 teaspoon lime juice
4 hamburger buns, toasted if desired
½ cup fresh cilantro leaves and tender stems
Test Kitchen Techniques
Why This Recipe Works
Neutral-tasting plant-based meat is a great vehicle for bold spices, so for a flavor explosion in burger form, we mix our homemade chorizo seasoning right into the patties. For a sweet and fruity contrast to the spicy burgers, we sear fresh pineapple rings in a skillet until lightly caramelized. Adding a sauce is a sure-fire way to level up a burger; staying on theme, we mix up a zingy mayonnaise sauce replete with both lime zest and juice and mildly spicy fresh poblano chile.
Before You Begin
We prefer to use fresh pineapple rounds here, but you can substitute canned pineapple rounds, if desired.
Instructions
- Break ground meat into small pieces in large bowl. Add chorizo seasoning and gently knead with your hands until well combined. Using your moistened hands, divide meat mixture into 4 equal portions, then gently shape each portion into 3½‑inch-wide patty. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.
- Heat 1 teaspoon oil in 12‑inch nonstick skillet over medium-high heat until shimmering. Pat pineapple dry with paper towels, then add to skillet and cook until softened and lightly charred, about 3 minutes per side. Transfer to plate and set aside. Add poblano and 1 teaspoon oil to now-empty skillet and cook until softened, about 3 minutes. Transfer to medium bowl and set aside.
- Sprinkle patties with salt. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until just smoking. Transfer patties to skillet and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes longer.
- Stir mayonnaise and lime zest and juice into poblano and season with salt and pepper to taste. Spread poblano mixture on bun tops and bun bottoms and top with burgers, pineapple, cilantro, and bun tops. Serve.
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