Pork and Chorizo Burgers with Pineapple and Sriracha
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
1/2 cup mayonnaise
1 clove garlic, pressed through a garlic press
1 teaspoon Sriracha chili sauce
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.
Tonight, I’m serving with Asian-style slaw with shredded Napa cabbage and carrots, sliced scallions and teriyaki salad dressing for a unique flavor and potato sticks (yes the ones in the can).