Hello and welcome! With grilling season and summer cookouts in full swing, I have a different take on a burger today: Green Chili Chorizo Burgers. This recipe gives burgers a makeover with Mexican flavors and ingredients. These ground pork and chorizo burgers are so juicy and the tomatillo sauce is bright and punchy; with pepper jack cheese and tons of fresh cilantro. This dish is a great Mexican-inspired burger recipe, perfect for any summer barbecue!
Ground Pork and Chorizo
Rather than beef burgers, we are using a combination of ground pork and my favorite sausage: Mexican Chorizo. Start by removing the chorizo from its casing and mix it with the ground pork, and set aside while we gather the rest of the ingredients.
Shred a cup of pepper jack cheese. We have a 4-ounce can of green chiles, finely diced red onion, and tomatillo salsa. You can make your own if you like, but I opted for my favorite Trader Joe’s version. Mix the can of green chiles, onions and about 3 tablespoons of the salsa verde in a bowl and set aside.
Form the meat mixture into 8 balls, then flatten into 5-inch patties and sprinkle with Kosher salt and black pepper. Great! Now, get the grill going. We will grill these over a hot fire, just as you would any other burger. These cook fast, so have all your ingredients right near the grill.
Grill the burgers over the flame, with the lid closed, for about 5 minutes on its first side, then flip.
Once flipped to their second side, top each burger with 1-1.5 tablespoons of the salsa verde mixture and add 2 tablespoons of the shredded pepper jack cheese.
Close the lid and let cook for about 5 more minutes. When the burgers are cooked through and the cheese is melted, transfer burgers to a platter to rest while you toast the buns.
Place a burger on a toasted bottom bun and spread a layer of mayonnaise on the toasted top bun. I like extra spicy, so I am topping these with pickled jalapeños. Then I have some shredded iceberg and fresh cilantro.
Chorizo has a good amount of fat so it keeps the ground pork from drying out on the grill, not to mention the flavor is so good! These burgers stayed juicy and tender. The salsa verde is such a welcome flavor on a burger, plus that pepper jack adds some richness. Then you have the fresh juicy crunch of iceberg and the fresh cilantro. All-in-all, this is my new favorite burger, sure to be on repeat all grilling season long!
In these warmer summer temperatures, I find I crave spicy fresh Mexican flavors more often than in the colder months. If you’re like me and have a Mexican food craving, definitely make these Green Chili Chorizo Burgers, or you can find other great Mexican flavors and recipes, like Beef Tamales, or Mexican Pizza on the blog. Head over to Pinterest to check out the full list of recipes. Take care everyone, and be well. xo Kelly
Green Chili Chorizo Burgers
Ground pork and chorizo burgers are so juicy; tomatillo sauce is bright and punchy; pepper jack cheese and tons of fresh cilantro.
- 1 (4-ounce) Can Chopped Green Chile, drained
- 3 tbsp. Salsa Verde
- 2 tbsp. Finely Chopped Onion
- 1 lb. Ground Pork
- 1 lb. Mexican Chorizo Sausage, casings removed
- 2 tsp. Kosher Salt
- 1 tsp. Black Pepper
- 4 oz. Monterey Jack cheese, shredded (1 cup)
- 4 Hamburger Buns, toasted
- ¼ cup Mayonnaise
- 1 cup Shredded Iceberg Lettuce
- 1 cup Rough Chopped Cilantro, leaves and stems
Combine chiles, salsa verde, and onion in small bowl; set aside.
Combine pork and chorizo in separate bowl. Form pork mixture into 8 equal balls, then press into 5-inch patties. Sprinkle patties with salt and pepper.
Grill patties, covered, over hot fire until well browned on first side, about 5 minutes.
Flip patties and top each with 1 tablespoon chili mixture and 2 tablespoons Pepper Jack.
Continue to grill, covered, until cheese is melted and burgers are cooked through, about 5 minutes longer.
Transfer to platter. Let rest for 5 minutes.
Spread 1 tablespoon mayonnaise on each bun top. Place 1 burger on each bun bottom, followed by ¼ cup lettuce and desired amount of cilantro, then the bun top.
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