Photo: Caitlin Bensel“I infused pork with the bold flavors of Mexican Chorizo to create an irresistible burger,” says the chef who will host the annual Taste of the NFL party on Feb. 1 in Hollywood, Fla.Andrew Zimmern’s Chorizo Burgers with Avocado Salsa2 bunches fresh cilantro, divided3 garlic cloves, divided2 lbs. 80/20 ground pork1 small (6-oz.) yellow onion, minced2 canned chipotle chiles in adobo sauce, minced2 Tbsp. chile powder1 Tbsp. dried oregano1 tsp. ground cumin3 tsp. kosher salt, divided1/2 lb. tomatillos, husks removed1 serrano chile, seeded and chopped3 Tbsp. fresh lime juice (from 2 limes)2 Tbsp. chopped fresh mint2 avocados, roughly chopped6 hamburger buns, toastedThinly sliced tomatoesCrumbled cotija cheese1.Mince enough cilantro to equal 1/3 cup, and place in a large bowl. Finely grate 2 of the garlic cloves over bowl, and add pork, onion, chipotle chiles, chile powder, oregano, cumin and 1 1/2 teaspoons of the salt. Gently stir pork mixture together until just combined. Cover and refrigerate at least 1 hour or up to 8 hours.2.Preheat oven to broil with oven rack about 6 in. from heat. Chop enough of the remaining cilantro to equal 1/2 cup, chop remaining 1 garlic clove, and quarter the tomatillos. Place in a food processor with serrano chile, lime juice, mint and remaining 1 1/2 teaspoons salt. Pulse until all ingredients are mostly uniform and resemble a chunky paste, 10 to 15 times. Add avocados to food processor, and pulse 3 times. (The salsa should still be chunky.) Set aside.3.Gently shape pork mixture into 6 3/4-in.-thick patties, and place on a rimmed baking sheet. Broil in preheated oven until a brown crust forms on the outside and a thermometer inserted into center of patty registers 150° to 155°, about 5 minutes per side.4.Place burgers in toasted buns. Top each patty with tomato slices, a dollop of salsa and cotija. Serve burgers with remaining salsa on the side.Serves:6Active time:20 minutesTotal time:1 hour, 20 minutes
Photo: Caitlin Bensel
“I infused pork with the bold flavors of Mexican Chorizo to create an irresistible burger,” says the chef who will host the annual Taste of the NFL party on Feb. 1 in Hollywood, Fla.Andrew Zimmern’s Chorizo Burgers with Avocado Salsa2 bunches fresh cilantro, divided3 garlic cloves, divided2 lbs. 80/20 ground pork1 small (6-oz.) yellow onion, minced2 canned chipotle chiles in adobo sauce, minced2 Tbsp. chile powder1 Tbsp. dried oregano1 tsp. ground cumin3 tsp. kosher salt, divided1/2 lb. tomatillos, husks removed1 serrano chile, seeded and chopped3 Tbsp. fresh lime juice (from 2 limes)2 Tbsp. chopped fresh mint2 avocados, roughly chopped6 hamburger buns, toastedThinly sliced tomatoesCrumbled cotija cheese1.Mince enough cilantro to equal 1/3 cup, and place in a large bowl. Finely grate 2 of the garlic cloves over bowl, and add pork, onion, chipotle chiles, chile powder, oregano, cumin and 1 1/2 teaspoons of the salt. Gently stir pork mixture together until just combined. Cover and refrigerate at least 1 hour or up to 8 hours.2.Preheat oven to broil with oven rack about 6 in. from heat. Chop enough of the remaining cilantro to equal 1/2 cup, chop remaining 1 garlic clove, and quarter the tomatillos. Place in a food processor with serrano chile, lime juice, mint and remaining 1 1/2 teaspoons salt. Pulse until all ingredients are mostly uniform and resemble a chunky paste, 10 to 15 times. Add avocados to food processor, and pulse 3 times. (The salsa should still be chunky.) Set aside.3.Gently shape pork mixture into 6 3/4-in.-thick patties, and place on a rimmed baking sheet. Broil in preheated oven until a brown crust forms on the outside and a thermometer inserted into center of patty registers 150° to 155°, about 5 minutes per side.4.Place burgers in toasted buns. Top each patty with tomato slices, a dollop of salsa and cotija. Serve burgers with remaining salsa on the side.Serves:6Active time:20 minutesTotal time:1 hour, 20 minutes
“I infused pork with the bold flavors of Mexican Chorizo to create an irresistible burger,” says the chef who will host the annual Taste of the NFL party on Feb. 1 in Hollywood, Fla.
Andrew Zimmern’s Chorizo Burgers with Avocado Salsa
2 bunches fresh cilantro, divided3 garlic cloves, divided2 lbs. 80/20 ground pork1 small (6-oz.) yellow onion, minced2 canned chipotle chiles in adobo sauce, minced2 Tbsp. chile powder1 Tbsp. dried oregano1 tsp. ground cumin3 tsp. kosher salt, divided1/2 lb. tomatillos, husks removed1 serrano chile, seeded and chopped3 Tbsp. fresh lime juice (from 2 limes)2 Tbsp. chopped fresh mint2 avocados, roughly chopped6 hamburger buns, toastedThinly sliced tomatoesCrumbled cotija cheese
1.Mince enough cilantro to equal 1/3 cup, and place in a large bowl. Finely grate 2 of the garlic cloves over bowl, and add pork, onion, chipotle chiles, chile powder, oregano, cumin and 1 1/2 teaspoons of the salt. Gently stir pork mixture together until just combined. Cover and refrigerate at least 1 hour or up to 8 hours.2.Preheat oven to broil with oven rack about 6 in. from heat. Chop enough of the remaining cilantro to equal 1/2 cup, chop remaining 1 garlic clove, and quarter the tomatillos. Place in a food processor with serrano chile, lime juice, mint and remaining 1 1/2 teaspoons salt. Pulse until all ingredients are mostly uniform and resemble a chunky paste, 10 to 15 times. Add avocados to food processor, and pulse 3 times. (The salsa should still be chunky.) Set aside.3.Gently shape pork mixture into 6 3/4-in.-thick patties, and place on a rimmed baking sheet. Broil in preheated oven until a brown crust forms on the outside and a thermometer inserted into center of patty registers 150° to 155°, about 5 minutes per side.4.Place burgers in toasted buns. Top each patty with tomato slices, a dollop of salsa and cotija. Serve burgers with remaining salsa on the side.
Serves:6Active time:20 minutesTotal time:1 hour, 20 minutes
source: people.com
