Pork and Chorizo Burgers

Pork and Chorizo Burgers IMAGE Image by: Pork and Chorizo Burgers IMAGE Author: Canadian Living

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

Ingredients

  • 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
Garlic Mayonnaise:
  • 1/4 cup light mayonnaise
  • 1 clove garlic grated or pressed

Method

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 instant-read thermometer inserted in centre 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.

Nutritional facts Per serving: about

  • Fibre 5 g
  • Sodium 1248 mg
  • Sugars 11 g
  • Protein 32 g
  • Calories 464.0
  • Total fat 23 g
  • Potassium 555 mg
  • Cholesterol 94 mg
  • Saturated fat 8 g
  • Total carbohydrate 36 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 95.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pork and Chorizo Burgers

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