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Pork and Chorizo Burgers with Pineapple and Sriracha

Pork and Chorizo Burgers with Pineapple and Sriracha

Pork and Chorizo Burgers with Pineapple and Sriracha

A game day staple, the burger never fails to satisfy any hungry tailgater. This recipe will surely get everyone excited. 

Kitchen gadgets needed: small bowl, food processor, large knife, grill, meat thermometer

Ingredients (makes 6 burgers):

8 ounces smoked spanish chorizo, links with the casings removed

1 pound ground pork

1/3 cup bread crumbs, dried

1 large egg, beaten

2 scallions, finely chopped

2 tablespoons red bell pepper, finely chopped

1 clove garlic, minced

1/2 teaspoon kosher salt

6 fresh pineapple rings, cut about 1/2-inch thick

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6 hamburger buns, preferably sweet Hawaiian style, split

fresh cilantro leaves, as garnish

Ingredients for sriracha aioli:

1/2 cut mayonnaise

1 clove garlic, pressed through a garlic press

1 teaspoon sriracha chili sauce

Time commitment: 15 min of prep, 10 min of cook time

Total time: 25 min

Steps:

To make aïoli:

  1. Mix mayonnaise, garlic and Sriracha sauce together in small bowl.
  2. Set aside. Extra aioli can be stored in the refrigerator for up to 3 days. 

To make burgers:

  1. Finely chop chorizo in a food processor or with a large knife.
  2. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, scallions, red pepper, garlic and salt.
  3. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. 
  4. Prepare grill for direct cooking over medium-high heat, about 450 degrees F. 
  5. Lightly oil grill grate.
  6. Grill burgers, with the lid closed, for 5 minutes.
  7. Turn burgers, and add pineapple to grill.
  8. 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.
  9. Grill pineapple rings until browned on each side. Remove from grill. 
  10. Toast buns on grill, about 1 minute.
  11. Build burgers on buns with 1 1/2 tablespoons aïoli, 1 pineapple ring, and cilantro leaves to taste. Serve immediately. 

Recipe provided by Pork Be inspired. Check out their site for more delicious grill recipes.