Tag Archives: aioli

Spicy Pork and Chorizo Burgers with Garlic Aioli

6 Jun

I found this recipe on another wordpress blog and was on an immediate mission to make it. I am surprised I made it because this is how I felt after work:

I adapted it out of laziness and forgetfulness. It turned out pretty great! I found the garlic aioli on allrecipes.com.

Ingredients

  • 1/2 pound chorizo sausage, casings removed, cut into 1″ pieces
  • 1  pound ground pork
  • 3 cloves garlic, minced or grated
  • 2 teaspoons Worcestershire Sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 cup chopped onions
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • pinch of dried oregano & thyme
  • salt, black pepper
  • 7 burger buns
  • 7 slices pepper jack cheese, quartered
  • avocado slices to top burger with if so desired

Directions

Preheat the grill.

Place chorizo in food processor and pulse until finely chopped and crumbly. Mine did not turn out crumbly but more of a paste texture.

In a large bowl, combine the chorizo with the pork, garlic, Worcestershire sauce and spices. Mix gently but thoroughly and form into patties.

They look quite sexy, if I do say so myself.

Place burgers on the grill and cook for about 10 minutes, 5 minutes on each side. During the last couple minutes, top each with a quarter slice of pepper jack cheese.

My coworker, Matt is the grill master. We also had some tasty grilled corn to go with the burgers.

Slap the garlic aioli on the bun and slices of avocado, or anything else you find delicious. then DIG IN!

Garlic aioli

Ingredients

  • 3/4 cup mayonnaise (used light mayo)
  • 3 cloves garlic, minced
  • 2 1/2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

The finished product of all this is:

I apologize for the sloppy presentation. Corn and I have issues, and it just went everywhere. It was AWESOME nonetheless.

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