Chorizo Pork Burger with Lime Aioli, Red Cabbage, Jicama Slaw Served Between a Sope and Hamburger Bun
Watching a lot of cooking shows, seeing chefs do their magic on TV, eating out at many of the great restaurants in the Chicagoland area has not only taught me to cook but has inspired me to come up with my own version of the hamburger. In my version of a hamburger I have incorporated the flavors I have grown up with and come to love as a Mexican-American. I have tried to balance the flavors of spicy chorizo with sweet mango and a tangy lime aioli. The crunch of the jicama and red cabbage give it texture. Tieing it all together is the sope substituting for a hamburger bun and adding the flavor of corn which would normally be found in the taste of a corn tortilla.
1 cup mayonnaise
2 teaspoons lime zest
1 tablespoon lime juice
Red Cabbage, Jicama Slaw:
3 cups washed shredded red cabbage, shredded on the large holes of a box grater
1/2 cup peeled, julienned jicama
3/4 cup roughly chopped, washed cilantro
1/2 cup apple cider vinegar
2 tablespoons vegetable oil
1 tablespoon honey
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Patties and toppings:
1/2 cup corn oil
6 corn sopes which can be found in the refrigerated section of most Mexican groceries
2 pounds freshly ground pork
7.5 ounces Mexican hot beef chorizo chopped into baby pea-like size pieces
1/2 cup finely chopped white onion
2 tablespoons finely chopped Serrano peppers, seeds and all, except for the stems
2 finely chopped canned chipotle peppers
1 tablespoon of the adobo sauce from the canned chipotle peppers
1 teaspoon of cumin seeds
2 teaspoons salt
2 tablespoons vegetable oil
6 thin slices Vermont cheddar cheese
6 white hamburger bun tops
24 thin slices of ripe peeled Manila mango or regular ripe mango if unable to find Manila mango’s (approximately 3 mangoes)
24 thin slices of ripe peeled avocado (approximately 3 avocados)
1. Pre-heat gas grill to high.
2. To make the Lime Aioli, in a small bowl combine the mayonnaise, lime zest and lime juice until well mixed. Cover with plastic wrap and set aside in a refrigerator.
3. In a large bowl combine the red cabbage, jicama and cilantro.
4. In a small bowl whisk the apple cider vinegar, vegetable oil, honey, sugar, salt and black pepper until well mixed. Add the mixture to the bowl of red cabbage, jicama and cilantro. Toss to combine and set aside.
5. Heat a heavy fireproof skillet on the grill. Add the corn oil and heat until very hot or a drop of water dances on the surface. When the oil is hot, add as many sopes as will fit in the skillet. Cook on one side for 2 minutes then flip to the other side and cook for another 2 minutes. When done place on a paper towel covered plate to drain the excess oil. Finish cooking all 6 sopes and then set aside.
6. In a large bowl combine the ground pork, chorizo, onion, Serrano peppers, chipotle peppers, adobo sauce, cumin seeds and salt until mixed being careful not to over mix so patties will not be tough. Shape into 6 patties. Make an indentation with your fingers on the top of each patty.
7. Dip a paper towel in the 2 tablespoons vegetable oil and wipe the grill rack. Place the patties on the rack, cover and cook, turning once, 6 minutes each side or until an instant read thermometer placed to the center of the patties through the side reads 160 degrees. During the last 3 minutes of grilling place the cheese slices on the top of each patty. During the last couple minutes of grilling, place the buns, cut side down on the grill rack removing them after about one minute to toast lightly.
8. To assemble the burgers, spread a heaping tablespoon of the lime aioli on the concave side of each sope. Place a patty on top followed by 4 slices of mango, 4 slices of avocado, approximately 1/3 cup of the red cabbage, jicama slaw and then the toasted bun tops.