Pork and Chorizo Chile Burger Recipe
Ground pork sometimes needs a little help in the flavor department, and the addition of spicy Mexican chorizo does the job here. Top these burgers with grilled chiles and a grilled avocado mash; wash it all down with a refreshing beer cocktail.
What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage.
Game plan: If you’re grilling outside, toast the buns right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your buns in the oven, because the moisture left in the pan from cooking the burgers will make the buns soggy.
This recipe was featured as part of our Burger Bonanza!
- 1 pound ground pork
- 6 ounces fresh Mexican chorizo (casings removed if links)
- 2 medium garlic cloves, finely chopped
- Vegetable oil, for coating the grill and the avocado
- 4 Anaheim chiles, halved and stems and seeds removed
- 1 avocado, halved and pitted
- Kosher salt
- 2 teaspoons plus 1 tablespoon freshly squeezed lime juice
- 1 tablespoon coarsely chopped fresh cilantro
- Freshly ground black pepper
- 4 (4-inch) hamburger buns, halved and toasted
- Place the pork, chorizo, and garlic in a large bowl and use your hands to evenly combine. Divide the meat into 4 equal portions. Shape each portion into an even 1/4- to 1/2-inch-thick patty (the patties will be very thin). Using your thumb, make a shallow 1-1/2-inch-wide indentation in the center of each patty (this helps the burgers cook more evenly). Transfer the patties to a plate and refrigerate while you prepare the grill.
- Heat a grill pan or outdoor grill to medium-high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
- Place the chiles on the grill, close the grill, and cook, turning occasionally, until softened and charred on both sides, about 10 minutes. Remove to a medium bowl and cover tightly with plastic wrap or a lid. Let the chiles steam until the skins can be easily peeled away, about 10 minutes. Meanwhile, grill the avocado.
- Brush the cut sides of the avocado halves with vegetable oil and season with salt. Place them cut-side down on the grill and cook until grill marks form and the avocados soften, about 4 to 5 minutes. Remove to a cutting board or work surface until cool enough to handle, about 5 minutes.
- Meanwhile, peel and discard the skins from the chiles and transfer them to a small bowl. Sprinkle with 2 teaspoons of the lime juice, season with salt, and toss to coat; set aside. When the avocados are ready, use a spoon to scoop out the flesh, place it in a medium bowl, and mash with a fork into rough chunks. Mix in the cilantro and the remaining 1 tablespoon lime juice. Taste and season with salt and pepper as needed; set aside.
- Remove the pork patties from the refrigerator and lightly season both sides with salt and pepper. Place the patties on the grill indentation-side up, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 to 6 minutes. Using a spatula, flip the burgers, close the grill, and cook until an instant-read thermometer registers 145°F, about 6 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
- Place the toasted buns on a work surface. Divide the avocado mixture among the bottom buns. Top each with a patty and a quarter of the chiles and close with a bun top. Serve immediately.