Pork Burgers with Chorizo Seasonings and Radish and Jicama Slaw with Lime Vinaigrette

Burgerlicious!

Pork Burgers with Chorizo Seasonings and Radish and Jicama Slaw with Lime Vinaigrette

Main

I saw a recipe for Chorizo Burgers from Andrew Zimmern in People magazine and was instantly intrigued.  I am not a big fan of chorizo, as it is usually too greasy for me but I LOVE the flavor.  After reading the recipe I realized this is not actually made with chorizo, but is a burger made with chorizo seasonings.  I’m in!

Andrew serves his burgers with an Avocado Salsa, but we are partial to guacamole.  I did change up the guacamole by adding a diced tomatillo for a slightly citrus note.

To finish out the meal, I made a radish and jicama slaw with lime vinaigrette.  Tom loves crunchy, spicy red radishes.  I can’t say they are my go-to veggie, but they pair well with this dish.

For this post, and mostly because the colors are so brilliant, I used a combination of French Breakfast Radishes (the elongated red ones) and Easter Egg Radishes (love the purple ones!).  Both are milder than regular red radishes.  If you are spice impaired, try an Easter Egg radish.

               

We also tried this recipe with ground turkey and it was great, so if you don’t like pork, go with the turkey!

You can broil these burgers or barbecue them.  If you are broiling be sure the oven rack is at least 6 inches from the heat – I speak from experience as the burgers caught fire resulting in an error message on the oven which meant resetting the circuit breaker while they were cooking.

This is a mouthwateringly good burger topped with guacamole and crumbled queso fresco or Cotija cheese.  The radish and jicama slaw on the side rounds out the dish to make a great meal.  Change up your usual hamburger routine and try this juicy pork (or turkey) burger instead!

Burger Ingredients:

2 T. chile powder
1 T. dried oregano
1 t. ground cumin
1 ½ t. kosher salt

1 bunch fresh cilantro, chopped
2 garlic cloves, minced
2 lbs. ground pork (80/20) (or ground turkey)
1 medium sweet onion, diced
2 T. chipotle chiles in adobo sauce (try La Costeña which is already minced)
6 hamburger buns, lightly toasted (our favorite is a brioche bun)

Guacamole – store-bought or home-made
Crumbled queso fresco or Cotija cheese

Burger Directions:
 
Make the chorizo seasoning by whisking the chile powder, oregano, cumin and salt together in a small bowl or jar.

In a large bowl, combine ½ cup cilantro, garlic cloves, the pork, onion, chipotle chiles and chorizo seasonings.  Stir gently until just combined.  Cover and refrigerate for at least an hour or overnight.

To cook:  Preheat oven to broil with the oven rack about 6 inches from the heat.  Line a rimmed half-baking sheet with foil.  Shape the pork mixture into six ¾-inch patties, place on the rimmed baking sheet and cook until a brown crust forms on the outside, about five minutes per side.  A thermometer inserted into the center of the patty should register 160°F.  (165°F for turkey).

Place the cooked patties onto the toasted buns.  Garnish with guacamole and some crumbled queso fresco or Cotija cheese.  Serve with the Radish and Jicama Slaw with Lime Vinaigrette.

Makes 6 burgers

Recipe slightly adapted from Andrew Zimmern’s Chorizo Burgers with Avocado Salsa
 

Radish and Jicama Slaw with Lime Vinaigrette Ingredients:

¼ c. fresh squeezed lime juice (about 2 medium limes, zested)
1/4 c. good quality extra virgin olive oil
1 ½ t. kosher salt
1 t. red pepper flakes (optional)

1 bunch radishes, trimmed and thinly sliced
1 medium jicama, peeled and sliced into matchsticks
(Tracy tip:  buy it already cut in matchsticks to save some time)
½ c. cilantro, chopped
Kosher salt to taste
½ c. crumbled queso fresco or Cotija cheese

Radish and Jicama Slaw Directions:  Make the vinaigrette in a small bowl by whisking the lime zest, lime juice, salt and olive oil together. For a spicier version, add the red pepper flakes. Set aside.

In a medium bowl, toss the radishes, jicama and cilantro together.  Dress with the lime vinaigrette to taste and season with salt if necessary.  To serve, sprinkle with crumbled queso fresco or Cotija cheese.

The vinaigrette can be made up to 3 days ahead if stored in a covered container in the refrigerator.  Shake well before using.

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