Pork and chorizo burgers
- Preparation 15 min
- Cooking 10 min
- Servings 6 burgers
- Freezing Absolutely
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🍔 The burger that leaves beef behind for pure indulgence
I love these pork and chorizo burgers. It’s the kind of burger that breaks the routine of summer grilling without complicating the process. Ground pork mixed with Spanish chorizo creates a rich, slightly spicy flavor that has nothing to do with a classic hamburger. The chipotle mayonnaise amplifies the piquant side, while fresh toppings (red cabbage, crispy lettuce, juicy tomato) bring a welcome lightness that balances the burger’s generosity.
🔥 Simple to grill, impossible not to devour
This recipe requires just ground pork, chorizo, and a few minutes on the BBQ. The patties form quickly, cook in 8 minutes, and the Swiss cheese melts deliciously over the heat. The buttered brioche buns toasted golden, the homemade chipotle mayonnaise prepared ahead, and the crispy fresh toppings make this a burger that has all the elements of success. No fancy technique, just well-seasoned pork and an extraordinary result.
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🔪 Don’t overwork the meat when mixing
Pork is more delicate than beef. Mixing too long or too vigorously creates a dense and rubbery texture instead of a tender, juicy patty. Mix just enough to distribute seasonings and chorizo, then stop. The less you handle the meat, the more succulent your burger will be.
📐 Form regular patties and slightly flatten the center
Patties of similar size cook evenly. Flatten them slightly in the center (slightly thinner than the edges) so the burger doesn’t dome and stays flat. A burger is less likely to slide off the bun when it’s regular. Consistency is key to controlled cooking and perfect presentation.
⏱ Respect 3 to 4 minutes per side and never press the patty
This duration allows the pork to cook through and develop a nice golden crust. Pressing the patty with the spatula evacuates precious juices and dries out the burger. Let the BBQ do its job, flip only once, and you’ll have a perfectly juicy burger.
❄️ Prepare the mayonnaise and toppings the day before
Chipotle mayonnaise gains flavor after a few hours in the fridge. Slicing cabbage, tomato, and preparing lettuce the day before saves time at the grill. The more prepared you are in advance, the less stressed you are at the BBQ and the more you enjoy the moment.
🔥 Toast the buttered bread just before serving
Brioche buns lightly toasted in butter become golden, crispy on the outside and soft on the inside. Toasting too early, they cool down; not enough, they stay soft. Toast your buns last, when the burgers are almost ready, for a perfect and hot result.
Chipotle mayonnaise
- 125 ml (½ cup) mayonnaise
- ¼ tsp chipotle pepper powder
- ¼ tbsp finely chopped chives
- Salt
Pork and chorizo burgers
- 900 g (2 lb) medium-lean ground pork
- 125 g (¼ lb) Spanish chorizo, finely chopped
- 1 French shallot, finely chopped
- 1 tbsp dried sage
- 2 garlic cloves, finely chopped
- A small handful of fresh parsley, finely chopped
- Vegetable oil (for the grill)
- 6 slices Swiss cheese
- Butter
- 6 brioche cheese buns
- 12 lettuce leaves
- 3 sliced tomatoes
- 250 ml (1 cup) red cabbage, finely sliced
- Ketchup
- Salt and freshly ground pepper
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Preparation
- Chipotle mayonnaise: in a bowl, combine mayonnaise, chipotle pepper powder, and chopped chives, then season with salt. Mix well and refrigerate.
- In a large bowl, mix pork, chorizo, shallot, sage, garlic, and parsley, then season with salt and pepper. Form 6 patties and refrigerate.
- Preheat the BBQ to high heat (or a cast-iron skillet over medium heat), then reduce to medium. Oil the grill.
- Grill the patties for 3 to 4 minutes on each side. Add cheese to the patty during the last minute of cooking to allow it to melt.
- Meanwhile, lightly butter the buns and grill them for a few minutes on the BBQ.
- Spread about 1 tbsp of chipotle mayonnaise on the bottom bun and add about 2 lettuce leaves. Place a patty on the lettuce, followed by a tomato slice and a handful of red cabbage. Add a dash of ketchup to the top bun, then close the burger.
Yes, absolutely. Form the patties, place them on a tray in the freezer for 2 hours, then transfer to a freezer bag. They keep for up to 3 months. Cook directly without thawing, adding a few extra minutes to cooking time.
Ground veal gives an excellent and more delicate result. You can also mix pork and beef (50/50) if straight pork seems too lean. Keep the chorizo in the recipe—it’s the star of the show.
Absolutely. A cast-iron skillet or simple nonstick pan works. Heat over medium-high heat and proceed as on the BBQ. The result will be similar, with slightly less caramelized crust.
Yes, up to 3 days in advance. Cover and refrigerate. It keeps very well and even improves in flavor over time.
Certainly. Aged cheddar, provolone, or even melted mozzarella all give excellent results. Swiss cheese remains a classic for its subtle flavor that doesn’t overpower the burger.
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