INGREDIENTS
- 8 Ounces Smoked Spanish Chorizo, Links With The Casings Removed
- 1 Pound Ground Berkshire Pork
- 1/3 Cup Bread Crumbs, Dried
- 1 Large Egg, Beaten
- 2 Scallions, Finely Chopped
- 2 Tablespoons Red Bell Pepper, Finely Chopped
- 1 Clove Garlic, Minced
- 1/2 Teaspoon Kosher Salt
- 6 Fresh Pineapple Rings, Cut About 1/2-Inch Thick
- 6 Hamburger Buns, Preferably Sweet Hawaiian Style, Split
- Fresh Cilantro Leaves, As Garnish
Sriracha Aïoli
1/2 Cup Mayonnaise
1 Clove Garlic, Pressed Through A Garlic Press
1 Teaspoon Sriracha Chili Sauce
SERVES 6
DIRECTIONS
To make aïoli: Mix mayonnaise, garlic and Sriracha sauce together in small bowl. Set aside. Extra aioli can be stored in the refrigerator for up to 3 days.
To make burgers: Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, scallions, red pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes.
Prepare grill for direct cooking over medium-high heat, about 450°F.
Lightly oil grill grate. Grill burgers, with the lid closed, for 5 minutes. Turn burgers, and add pineapple to grill. Finish cooking burger until the internal temperature reads 160°F. on a digital meat thermometer (about 4 to 5 minutes more), turning once or twice, until hot and seared on both sides. Grill pineapple rings until browned on each side. Remove from grill.
Toast buns on grill, about 1 minute. Build burgers on buns with 1 1/2 tablespoons aïoli, 1 pineapple ring, and cilantro leaves to taste. Serve immediately.
Recipe courtesy of the National Pork Board