Pork and Chorizo Burgers with Pineapple and Sriracha


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.




20 min


30 min


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