These pork and chorizo burgers may seem fancy, but they can be ahead of time and are loaded with bacon (because everything's better with bacon!), spicy chorizo and fresh herbs. Don't expect any leftovers!
Pork has a very mild flavor and by adding chorizo you're adding flavor. Building flavor in a dish is what keeps you coming back for bite after bite!
I highly recommend buying as many ingredients as you can from your local Trader Joe's. TJ's prices are pretty darn hard to beat! Your local Asian markets are also a good place to shop for reasonably priced meats and produce.
The recipe calls for store bought aioli. But if you can make your own it will taste so much better! Add minced garlic to mayo and you've got aioli. Chopped fresh herbs, like parsley and chives, are also delicious additions to aioli.
I use this recipe all the time to make homemade mayo -- click HERE for the recipe! Personally, I prefer using olive oil instead of canola or safflower oil. I use a mild olive oil like THIS ONE because an spicy assertive olive oil will make your aioli way too aggressive tasting.
These pork and chorizo burgers are so packed with flavor they're guaranteed to be your new favorite Summer dish!
THE BEST SIDE DISHES FOR THIS RECIPE:
- 1 ½ teaspoons cumin seeds
- 3 tablespoons extra-virgin olive oil, plus more for grilling
- ½ cup diced shallots
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme leaves
- 1 ½ teaspoons salt
- Freshly ground pepper
- 2 pounds ground pork
- 4 ounces fresh Mexican chorizo, casing removed
- 3 ounces applewood-smoked bacon, finely diced (I use the Trader Joe’s brand)
- 2 tablespoons chopped fresh flat-leaf parsley
- Olive oil
- 6 slices Manchego cheese (you can also use Swiss, Parmesan or Cheddar)
- 6 brioche buns (or your favorite hamburger buns)
- Store bought aioli (or you can mix in minced garlic to jarred mayonnaise)
- 2 ounces arugula
In a dry sauté pan, toast the cumin seeds over medium heat. Once they have darkened slightly and you can smell their aroma (should take just a few minutes), take the seeds of the heat. In a mortar pestle, spice grinder or in a sturdy bowl using the flat end of a rolling pin, grind the seeds until they are coarsely ground.
Heat the pan over high heat, and then add olive oil and shallots. Turn the heat down to medium-low, and cook shallots for a few minutes until they start to soften. Stir once or twice to make sure they don’t start to burn. Add garlic, thyme and cumin. Season with salt and a few grindings of pepper. Cook for about 3-4 minutes until shallots are translucent. Set aside to cool.
In a large bowl, combine the ground pork, chorizo, bacon, cooled shallot mixture and parsley. The best way to combine these ingredients is to get down and dirty and use your hands. If you’re squeamish when it comes to raw meat, this is the perfect time to call in reinforcements --- your kids! Be careful not to overmix the ingredients. You want to mix just until everything is incorporated into the meat. Season with the rest of the salt and a few more grounds of pepper, while you’re mixing.
Shape the meat into six 6-ounce patties (or whatever size will fit your buns the best). If you’re making ahead of time, place on a platter and chill in the refrigerator.
Light the grill about 30-40 minutes before cooking and, if you’ve made the patties ahead of time, take the patties out of the fridge so they have time to reach room temperature before you cook them. When the grill is ready, brush the burgers with olive oil and grill for about 3-4 minutes on the first side until they are nicely browned. Flip the burgers, place the cheese on top, and cook for another 3 minutes, or until the pork is cooked through.
Once all the burgers are done, set aside on a platter. Slice the hamburger buns in half, brush with olive oil and grill face down for about 1 minute, until they are nice and brown. Spread both sides of buns with aioli, then the burger and garnish with arugula.
** The burger mix tastes better the next day, so get ahead on your weekend grilling and make the burger mix the day before
Inspired From Food52 Genius Recipes, Suzanne Goin