Pork and Chorizo Burgers with Pineapple and Sriracha
Ingredients
1/2 lb chorizo links, casings removed | ||
1 lb ground pork | ||
1/3 cup Italian bread crumbs | ||
1 large egg, beaten | ||
2 scallions, white and green parts, chopped | ||
2 tbs red or orange bell pepper, minced | ||
2 cloves garlic, pressed or minced | ||
kosher salt and black pepper to taste | ||
6 pineapple ring about 1/2 inch thick | ||
6 poppy seed hamburger buns or Kings Hawaiian rolls | ||
fresh cilantro leaves for garnish | ||
for the Sriracha aioli | ||
1/2 cup mayonnaise | ||
1 clove garlic, minced or pressed | ||
1-2 tsp Sriracha chili sauce |
- Remove the casings from the chorizo and add to a large bowl, add the pork and all other ingredients except for the pineapple and buns.
- Mix well, then form into 6 patties.
- Grill over hot charcoal or stove top until internal temperature reaches 165 degrees.
- Mean while add the pineapple to the coals and grill for 2-4 minutes per side or until grill marks appear.
- To make the Sriracha aioli, combine the garlic and 1-2 tsp of Sriracha and mix well.
- Serve burgers on buns slathered in sauce along with fresh arugula on top.
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