Chorizo Burger with Roasted JalapeÃ±o Vinaigrette
Spices and flavors influenced by my marriage into a Hispanic family and the many Hispanic restaurants around my home outside of Houston.You find chorizo in tacos and breakfast dishes, but not often, if ever, in a burger.
1/2 tsp salt
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped cilantro
2 pounds freshly ground pork (Blade (or Butt) Shoulder)
2/3 cup vinegar
2 tablespoons lime juice
5 garlic cloves, peeled
3 tablespoons ground red chili
1 tablespoon paprika
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
3 ripe Hass avocados
2 large tomatoes
Vegetable oil, for brushing grill rack
6 good-quality split hamburger buns
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Place the pork in a large bowl. Mix the vinegar with lime juice and then add finely minced garlic, chili powder, paprika, oregano, salt, cumin, coriander, pepper, and allspice. Pour vinegar mixture over pork and mix well. Let the mixture sit for 20 minutes. Form the mixture into 6 equal patties sized to fit buns.
For vinaigrette roast jalapeÃ±os until charred. Peal and seed jalapeÃ±os and place in a bowl. Add salt and with a fork mash the jalapeÃ±os forming a smooth paste. Mix the paste with oil. Whisk in vinegar. Mix in cilantro. Set aside until needed.
Brush the hot grill rack with vegetable oil. Initially sear patties over high heat 3 minutes then continue cooking over medium heat to an internal temperature of 160Â°F or 6-8 minutes longer. Warm buns by placing, cut side down, on the outer edges of the grill rack during the last few minutes of grilling.
To assemble burgers, whisk and spread the vinaigrette over the cut sides of the buns. On each bun bottom, place a grilled patty and top with sliced avocado and tomato slices. Add the top bun and serve.
Makes 6 burgers