Pork Pozole Burgers with Roasted Jalapeno Mustard
2 pounds freshly ground pork (Blade (or Butt) Shoulder)
1/2 cup Pozole (canned white hominy, drained)
1/2 cup chopped onion
2 cloves garlic
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
Vegetable oil to brush grill
6 slices of Monterey Jack Cheese
6 (4 1/2-inch) soft Kaiser rolls, split
3 ripe avocados
Roasted Jalapeno Mayonnaise:
1/2 cup Grey Poupon Dijon Mustard
1 tablespoon finely chopped cilantro
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
Preheat gas grill for medium-high heat cooking at least 15 minutes brushing with oil prior to starting fire.
For mustard roast jalapeno peppers on the grill until charred. Place in a small paper bag and steam. Peel peppers removing seeds and chop. To mustard add roasted peppers, cilantro, lime juice and salt.
To prepare burgers combine ground pork with pazole, chopped onion, minced garlic, chili powder, cumin and salt. Mix until all ingredients are thoroughly incorporated, but not overly compacted. Cover and let stand at room temperature for 30 minutes before grilling. Brush grill rack with oil. Form meat into 6 patties sized to fit buns. Grill burgers until cooked to desired doneness, about 5-7 minutes per side for medium (150 degrees at center). Top each patty with cheese during last minute of cooking. Let burgers rest 5 minutes before assembling.
To assemble burgers start by lightly toasting buns, cut side down, on the grill. Spread roasted jalapeno mayonnaise on each toasted slice. Place cooked patty topped with cheese on bun. Top with sliced avocado and remaining bun top.