Chorizo Burgers

Prep Time: 10 minutes                   Baking Time: 30-40 minutes
Yield: 6 burgers

Ingredients:

230 g (8-10 ounces) fresh chorizo sausage meat
430 g (about 1 pound) lean ground pork

1 large egg
1 tablespoon (15 mL) cream or milk
1 tablespoon (15 mL) Dijon mustard
¼ cup (60 mL) grated red onion
2 tablespoons (30 mL) Worcestershire sauce
2 teaspoons (10 mL) smoked paprika
1 teaspoon (5 mL) Kosher or sea salt
Freshly ground black pepper

¼ cup (60 mL) chopped fresh cilantro or flat-leaf parsley
1/3 cup (85 mL) bread crumbs

Pita Bread
Tomato and red onion slices
Chimichurri Sauce (recipe follows)

Method:

1. Gently mix together the chorizo sausage and ground pork. Set aside.
2. In a large mixing bowl, lightly beat the egg and add the cream, mustard, red onion, Worcestershire sauce, paprika, salt and pepper. Mix thoroughly.
3. Add the meat mixture and gently mix together until all ingredients are well incorporated.   Fold in cilantro and bread crumbs.
4. Using a ½ cup measuring cup, form 6 burgers and place on an oiled parchment paper lined baking sheet.   Preheat oven to 350⁰ F (180⁰ C).
5. Bake for 30-35 minutes (or until internal temperature is at least 165⁰ F). Turn burgers once during baking time.
6. While burgers are cooking, prepare Chimichurri sauce.
7. Serve in pita pockets, with some tomato slices, some red onions, and sauce.

Chimichurri Sauce

In the bowl of a food processor, place:

1 cup  (packed) of fresh flat-leaf parsley
1 cup  (packed) fresh cilantro
3-4 garlic cloves, roughly chopped
1 teaspoon (5 mL) Dijon mustard
3 tablespoons (45 mL)  fresh lime juice (about 2 limes)
1/3 cup ( 85 mL) olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) Kosher or sea salt

Process all ingredients until pureed and thick.  Adjust seasonings to taste.  This sauce can be served immediately; however, it is best to let it sit for at least 1/2 hour before serving.  It can also be made up to a day or two ahead.  Leftover sauce is lovely with grilled chicken or steak.

Questions and comments are always welcome       alex@chilipeppersandpears.com ^[1]