Finished burger on a wood cutting board.

Pork and Chorizo Burgers with Pineapple and Sriracha

Name: Pork and Chorizo Burgers with Pineapple and Sriracha Recipe
Prep time: 30 min
Cook time: 20 min
Yield: 6 Servings
Cuisine: Pork
Ingredients: 8 oz Spanish Chorizo (smoked, links with the casings removed); 1 lb 96% Lean Ground Pork; 1/3 cup Bread Crumbs (dried); 1 Large Egg, beaten; 2 Scallions, finely chopped; 2 tbsp Red Bell Pepper, finely chopped; 1 clove Garlic, minced; 1/2 tsp Kosher Salt; 6 Pineapple Rings, fresh, cut about 1/2 in thick; 6 Hamburger Buns, preferably sweet Hawaiian style, split; Cilantro Leaves, Fresh, as garnish; 1/2 cup Mayonnaise; 1 clove Garlic, pressed through a garlic press; 1 tsp Sriracha Sauce; Addtional Item:; Large Bowl; Small Bowl

Recipe and Photo Courtesy of Pork Checkoff

Makes: 6 servings
Prep Time: 30 - 40 minutes
Cook Time: 15 - 30 minutes

Ingredients:

Spanish Chorizo (smoked, links with the casings removed)
96% Lean Ground Pork
Bread Crumbs (dried)
Egg, beaten
Scallions, finely chopped
Red Bell Pepper, finely chopped
Garlic, minced
Kosher Salt
Pineapple Rings, fresh, cut about 1/2 in thick
Hamburger Buns, preferably sweet Hawaiian style, split
Mayonnaise
Garlic, pressed through a garlic press
Sriracha Sauce
Cilantro Leaves, Fresh, as garnish

Addtional Items:

• Large Bowl
• Small Bowl

Directions:

Make Aioli:

Mix mayonnaise, garlic and Sriracha sauce together in small bowl.
Set aside.

Note: Extra aioli can be stored in the refrigerator for up to 3 days

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.

Grilling:

Prepare grill for direct cooking over medium-high heat, about 450°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°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 aioli, 1 pineapple ring, and cilantro leaves to taste.
Serve immediately.