Sunday, June 24, 2018
PORK AND CHORIZO BURGERS
BY RHEANNA KISH AND THE TEST KITCHEN
These tender, super flavourful burgers use fresh chorizo sausages found in the meat department, not the dry-cured chorizo from the deli section. Can't find manchego cheese? Use Pecorino-Romano instead.
Portion size 4 servings
Credits: Canadian Living Magazine: August 2013
1 Spanish onion cut in 1/2-inch thick rounds
1 sweet red pepper seeded and quartered
12 oz lean ground pork
4 oz fresh chorizo sausages casings removed (about 2)
1/2 onion grated
1/4 cup chopped fresh parsley
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated manchego cheese
4 whole wheat buns halved
1/4 cup light mayonnaise
1 clove garlic grated or pressed
Garlic Mayonnaise: Whisk mayonnaise with garlic; set aside.
Place Spanish onion and red pepper on greased grill over medium-high heat; close lid and grill, turning once, until tender and grill-marked, about 16 minutes.
Meanwhile, combine pork, chorizo, grated onion, parsley, paprika, salt, and pepper; shape into four 1/2-inch (1 cm) thick patties. Add to grill; grill, covered and turning once until an instant-read thermometer inserted in center reads 160ºF (71ºC), 10 to 12 minutes.
Sprinkle manchego cheese on burgers; grill, covered, until cheese is melted, 1 minute. Serve with grilled vegetables and garlic mayonnaise in buns.
Per serving: about
Fibre5 gSodium1248 mgSugars11 gProtein32 gCalories464.0Total fat23 gPotassium555 mgCholesterol94 mgSaturated fat8 gTotal carbohydrate36 g%RDI
Iron23.0Fibre0.0Folate20.0Calcium20.0Vitamin A16.0Vitamin C95.0