| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 burgers |
Ingredients
- 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 Aioli:
- 1/2 cup mayonnaise
- 1 garlic clove, pressed through a garlic press
- 1 teaspoon Sriracha sauce
- 1 garlic clove, minced
- 8 ounces smoked Spanish-style chorizo links, casings removed
- 1 pound 96% lean ground pork
- 1/3 cup plain breadcrumbs, dried
- 1 large egg, beaten
- 2 scallions, finely chopped
- 2 tablespoons red bell pepper, finely chopped
Instructions
- To make aioli: 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 degrees 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 degrees 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 aioli, 1 pineapple ring and cilantro leaves to taste. Serve immediately.
Nutrition Facts
| Calories | 520 |
| Total Fat | 23 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 110 milligrams |
| Sodium | 970 milligrams |
| Carbohydrates | 48 grams |
| Dietary Fiber | 1 grams |
| Protein | 32 grams |
Reviews
My family loved these burgers