Pork Chorizo Burger Recipe

A Recipe From an Arizona Chef

Pork Chorizo Burger Recipe
••• Pork Chorizo Burger. Michael DeMaria, M Catering by Michael’s

The full name of this recipe is...

Pork Chorizo Burger with New Mexican Hatch Chilies and Chipotle and Apple Coleslaw

Now that's a mouthful, and Chef Michael DeMaria, ​chief culinary officer at M Catering by Michael’s, hopes that you'll try at least a mouthful of this juicy burger.

All the ingredients are readily available at most grocery stores. This is a great way to use local, summertime ingredients to make a spicy, cooling summer treat.

M Catering by Michael's
20645 N. 28th Street
Phoenix, Arizona 85050
602-200-5757

Servings: 4

Chorizo Chili Burger

Ingredients:

  • 12 ounces Denmark Foods chorizo (Denmarks Foods is a local company in Peoria, AZ)
  • 12 ounces fresh ground pork
  • 4 ounces fire roasted New Mexican hatch chilies (peeled, seeded, and diced)
  • Pinch sea salt
  • Pinch ground black pepper 
  • 4 onion kaiser burger buns

Preparation:

  1. Mix ingredients well.
  2. Portion into four 7-ounce patties and form into burger about 4.5 inches each in diameter. Lay them gently on a wax paper lined pan, cover with plastic and place in the refrigerator.

Avocado Crema

Ingredients:

  • 1 avocado, farmers market
  • 1/2 cup sour cream
  • 1/4 teaspoon ground cumin
  • 1 tablespoon fresh squeezed lemon juice
  • Pinch sea salt
  • Pinch ground black pepper

Preparation:

  1. Cut the avocado in half and remove the pit. With a spoon, scoop the flesh of the avocado into a mixing bowl.
  2. Using a fork, crush the pulp of the avocado.
  3. Add a pinch of sea salt, black pepper and cumin, and mix well.
  4. Add the sour cream and whisk until smooth.
  5. Place in sealable storage container and place in the refrigerator.

Side of Chipotle Coleslaw

Servings: 4

Dressing 

Ingredients:

  • 3/4 cup mayonnaise
  • Fresh squeezed juice from 1 lime
  • 1 teaspoon red wine vinegar
  • 1 chipotle pepper in adobo sauce, pureed (spicier if seeds are left in)
  • 1/2 teaspoon sugar

Slaw

Ingredients:

  • 4 ounces shredded cabbage
  • 1 carrot, peeled and grated on a grater box
  • 1 gala apple, grated on a grater box
  • 1 tablespoon chopped cilantro

Preparation:

  1. Dressing: In a mixing bowl, combine all ingredients and whisk until smooth.
  2. Cole slaw: In a mixing bowl, combine the freshly grated apple, shredded carrots, shredded cabbage, cilantro, and dressing. Mix thoroughly and season with salt and pepper.
  3. Cover and place in refrigerator. The longer it chills, the better.

Pico de Gallo Relish

Ingredients:

  • 2 roma tomatoes, diced small
  • ½ yellow onion, diced small
  • 1 tablespoon chopped cilantro
  • Fresh squeezed juice from 1 lime
  • sea salt to taste
  • ground black pepper to taste 

Preparation:

  1. In a small mixing bowl, combine the diced tomato, diced onion, chopped cilantro, and lime juice.
  2. Mix together and season with salt and pepper. Set aside.

Back to the Burgers!

Final Preparation:

  1. Fire up the grill.  Once it is nice and hot, turn the heat down halfway.
  2. Season the burger patties with salt and pepper and brush a little olive oil on both sides.
  3. Lay the burgers on the grill and let them cook. After about 3 minutes, lift each burger, quarter turn it to the right, and lay the burger down again on the same side (this will give you those nice crisscross-pattern grill marks).
  4. Let them cook for another 3 minutes, then flip the burgers to the other side. Repeat the lift and quarter-turn technique.
  5. Cook each burger to an internal temperature of 155 degrees.
  6. Take the burgers off the grill and rest for 3 minutes. While resting, take the onion kaiser buns and place them on the grill for added flavor.

Assembly

  1. Lay the bottom bun down and place the rested burger on top.
  2. Top the burger with the Pico de Gallo.
  3. Take the top bun, and spread the avocado crema and lay on top.
  4. Serve with the chilled chipotle coleslaw.

Recipe reprinted with permission.