Pork And Chorizo Burgers With Green Chile Mayo Food

CHORIZO BURGERS

Steps:

• Preheat the oven to 425 degrees F.
• Put the bacon on a sheet pan lined with foil. Bake until crispy, 18 to 20 minutes.
• Meanwhile, make the cilantro mayo: Mix the mayo with the chopped cilantro and a pinch of salt and pepper in a small bowl. Set aside.
• Preheat a large cast-iron skillet over medium heat.
• For the patties, mix the chuck, chorizo, green chiles, a pinch of salt and 1/4 teaspoon black pepper in a large bowl until combined well. Pinch off a fourth of the meat mixture, forming it into a disc. Repeat with the remaining meat to make 3 more discs. Put 2 tablespoons olive oil in the preheated skillet, then add the patties. Using the bottom of a spatula, smash the patties until they are about 1/2-inch-thick. Fry until cooked through, 4 to 5 minutes per side, then remove to a plate.
• Meanwhile, start the eggs. Heat the remaining olive oil and the butter in a nonstick skillet over medium heat. Add the eggs and cook sunny-side up, 5 to 6 minutes for a slightly runny yolk. Remove the eggs with a slotted spatula to drain or remove the eggs to a paper towel-lined plate to drain.
• Spread the bottom of each bun with some of the cilantro mayo and place on plates or a serving dish. Top each with a patty and 2 pieces of bacon. Top each with lettuce, tomato and an egg; drizzle with some hot sauce. Spread the remaining cilantro mayo on the bun lids, then place them carefully on top of the burgers.
• Serve alongside the Taco Tots.
• Preheat the oven to 425 degrees F.
• Toss the potato tots and taco seasoning on a sheet pan. Bake until crisp, about 20 minutes. Remove from the oven, sprinkle over the cheese and return to the oven to melt the cheese, 5 minutes more.

PORK AND CHORIZO BURGERS WITH GREEN CHILE MAYO

Steps:

• To make the Green Chile Mayo: Heat the oven to 400 degrees F. Place poblano on a foil-lined baking sheet. Roast for 15 minutes, or until the skin is blistered and blackened. Place the pepper in a zip-top plastic bag, seal and let it stand for 10 minutes. Peel, remove the seeds and finely chop.
• Combine the poblano, mayonnaise, garlic and lime juice in a food processor and process until smooth. Season to taste with salt and pepper. Refrigerate for up to 1 week.
• The make the Chorizo Burgers: Preheat the grill to medium-high.
• Place the chorizo in a food processor, and process until finely chopped.
• Transfer the chorizo to a large bowl and add the ground pork, garlic, Worcestershire sauce, Creole seasoning, salt and cayenne pepper.
• Using your hands, mix gently but thoroughly. Form the mixture into four 1-inch-thick patties, about 8 ounces each.
• Place the patties on the grill and cook to a minimum temperature of 160 degrees F, 5 to 7 minutes per side.
• Transfer the burgers to a plate or platter and top each one with a slice of cheese.
• Toast the open buns on the grill, if desired.
• Place the burgers on the bun bottoms. Generously top each burger with Green Chile Mayo, and place the tops of the buns over the sauce. Serve immediately.

EMERIL'S PORK-AND-CHORIZO BURGERS WITH GREEN-CHILE MAYO

Steps:

• Heat grill to medium. Clean and lightly oil hot grates. In a food processor, pulse chorizo until finely chopped. Transfer to a large bowl and add ground pork, garlic, Worcestershire, Cajun seasoning, salt, and cayenne; mix gently. Form mixture into four 1-inch-thick patties. (To store, cover and refrigerate patties, up to 1 day.)
• Grill burgers, covered, until cooked through, 7 to 8 minutes per side. During the last few minutes of grilling, top burgers with cheese if desired and grill buns until lightly toasted. Place burgers in buns and top with green-chile mayo and lettuce.