Recipe: Pork and Chorizo Burgers with Green Chile Mayonnaise (food processor)

PORK AND CHORIZO BURGERS WITH GREEN CHILE MAYONNAISE

1/2 pound chorizo, outer casings removed, cut into 1-inch pieces
1 1/2 pound ground pork
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 1/2 teaspoons seasoning salt
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 large hamburger buns, or 4 (6-inch) lengths French bread, split in half crosswise
1 cup coarsely grated Pepper Jack cheese, optional

Preheat the grill to medium-high.

Place the chorizo in a food processor and process until finely chopped (sausage should appear crumbly). Transfer to a large bowl and add the ground pork, garlic, Worcestershire, seasoning salt, salt and cayenne and mix gently but thoroughly, being careful not to overwork the mixture.

Form the mixture into four (1-inch) thick patties, about 8 ounces each, and place on the grill. Cook to desire doneness, about 5 minutes per side for medium.

During the last two minutes of grilling, toast the buns and sprinkle the cheese over the tops of the burgers, if desired, and cook until melted.

Transfer the burgers to the bottom of the buns and place on plates. Generously top each burger with two tablespoons of the Green Chile Mayonnaise and place the tops of the buns over the sauce. Serve immediately.

GREEN CHILE MAYONNAISE

1 cup good-quality mayonnaise
1 teaspoon minced garlic
1 Poblano pepper, roasted and peeled
1 tablespoon fresh lime juice
Salt and freshly ground black pepper

In the bowl of a food processor, combine the mayonnaise, garlic, Poblano and lime juice and process until smooth. Season to taste with salt and pepper.

Makes 4 servings
Source: Emeril Lagasse on Good Morning America, 2006