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