Friday, June 12, 2009

pork and chorizo burgers with baked onion rings... 35 minutes



the goods:

burgers:
1/2 pound smoked chorizo sausage (fully cooked), casings removed
1 and 1/2 pounds ground pork
3 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 and 1/2 teaspoons Cajun seasoning
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 ounces sliced pepper jack cheese
4 large hamburger buns
romaine lettuce, for serving
1 cup mayonnaise
1 poblano chile, roasted, peeled, and seeded
1 tablespoon fresh lime juice

onion rings:
1 and 1/2 cups cornflakes
1/2 cup plain dried breadcrumbs
1 large egg
1/2 cup buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
1 large sweet onion, such as Vidalia, quartered crosswise and broken into rings (discard small center rings)
2 tablespoons olive oil



In a food processor, combine mayo, 1 garlic clove, poblano chile, and lime juice. Blend until smooth. Season with salt and pepper. Refrigerate.

Clean out food processor and add chorizo. Pulse until finely chopped. Transfer to a large bowl and add ground pork, remaining garlic, Worcestershire, Cajun seasoning, salt, and cayenne; mix gently. Form mixture into 4 patties. Refrigerate.



Preheat oven to 450 degrees. In a clean food processor, pulse cornflakes and breadcrumbs until fine crumbs form, transfer to a medium bowl.



In another medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper. Pour oil onto a rimmed baking sheet. Place in oven and heat for 2 minutes. Remove sheet from oven and tilt to coat evenly with oil.



Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on baking sheet. Bake, turning once, until onion rings are golden brown, 16 minutes.



While onion rings are baking, heat grill to medium. Grill burgers, covered, until cooked through, 7 to 8 minutes per side.



During last few minutes of grilling, top burgers with cheese.



Spread green-chile mayo on buns, top with burger and finish with crisp romaine lettuce.



Serve with warm, crunchy onion rings and enjoy!

5 comments:

Rob Ces Luc and Avienne said...

looks super tasty! another spin on these burgers is to have roasted red peppers, marinara sauce and mozzerella chese, YUMMY!

Chris and Jenni said...

On a scale of 1-10 how spicy were they? For the kids.

BIG B...little b said...

If a 1 is "what heat?" and a 10 is "HOLY CRAP get me some water!" it's probably a 3, if you leave off the poblano mayo maybe a 2.

Jason said...

I just found your blog from one of my friend's blogs. This looks like it will be one of my favorite sites to visit. Great content and love the photos.

Chris and Jenni said...

Finally made these last month and they weren't too spicy. Super good. Loved the mayo.