Pork and Chorizo Burgers with Pineapple and Sriracha

Name: Pork and Chorizo Burgers with Pineapple and Sriracha
Total time: 2700 s
Yield: 6 servings
Ingredients: 8 ounces spanish chorizo smoked, links with the casings removed; 1 pound 96% lean ground pork; 1/3 cup bread crumbs dried; 1 large eggs beaten; 2 scallions finely chopped; 2 tablespoons red bell pepper finely chopped; 1 clove garlic minced; 1/2 teaspoon kosher salt; 6 pineapple rings fresh, cut about 1/2-inch thick; 6 hamburger buns preferably sweet Hawaiian style, split; cilantro leaves Fresh, as garnish; 1/2 cup mayonnaise; 1 clove garlic pressed through a garlic press; 1 teaspoon sriracha sauce

Pork

14Ingredients

┅Calories

45Minutes

Add Asian-style slaw with shredded Napa cabbage and carrots, sliced scallions and teriyaki salad dressing for a unique flavor.

Ingredients

servings:

8 ounces spanish chorizo (smoked, links with the casings removed)
1 pound 96% lean ground pork
1/3 cup bread crumbs (dried)
1 large eggs (beaten)
2 scallions (finely chopped)
2 tablespoons red bell pepper (finely chopped)
1 clove garlic (minced)
1/2 teaspoon kosher salt
6 pineapple rings (fresh, cut about 1/2-inch thick)
6 hamburger buns (preferably sweet Hawaiian style, split)
cilantro leaves (Fresh, as garnish)
1/2 cup mayonnaise
1 clove garlic (pressed through a garlic press)
1 teaspoon sriracha sauce

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Directions

To make aïoli: Mix mayonnaise, garlic and Sriracha sauce together in small bowl. Set aside. Extra aioli can be stored in the refrigerator for up to 3 days.
To make burgers: Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, scallions, red pepper, garlic and salt.Shape into 6 patties about 3/4-inch thick.Refrigerate for 10 to 15 minutes.
Prepare grill for direct cooking over medium-high heat, about 450 degrees F.
Lightly oil grill grate.Grill burgers, with the lid closed, for 5 minutes. Turn burgers, and add pineapple to grill.Finish cooking burger until the internal temperature reads 160 degrees F. on a digital meat thermometer (about 4 to 5 minutes more), turning once or twice, until hot and seared on both sides. Grill pineapple rings until browned on each side. Remove from grill.
Toast buns on grill, about 1 minute. Build burgers on buns with 1 1/2 tablespoons aïoli, 1 pineapple ring, and cilantro leaves to taste. Serve immediately.

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