Recipe: Emeril's Pork and Chorizo Burgers With Green Chile Mayonnaise

We asked you to e-mail us what you would like to see Emeril Lagasse cook on "Good Morning America."

Carolyn Martin of Brewster, N.Y., wrote: "I would like to see Emeril do a kicked up Father's Day Barbecue." Here is Emeril's recipe for pork and chorizo burgers with a green chile mayonnaise.

Pork and Chorizo Burgers With Green Chile Mayonnaise

Pork and Chorizo Burgers

Yield: 4 Servings


½ pound chorizo, outer casings removed, cut into 1-inch pieces

1½ pounds ground pork

1 tablespoon minced garlic

2 teaspoons Worcestershire sauce

1½ teaspoons Emeril's Original Essence

¾ teaspoon salt

¼ teaspoon cayenne pepper

4 large hamburger buns, or 4 (6-inch) lengths French bread, split in half crosswise

1 cup coarsely grated pepper jack cheese, optional


Preheat the grill to medium-high. Place the chorizo in a food processor and process until finely chopped (sausage should appear crumbly.) Transfer to a large bowl and add the ground pork, garlic, Worcestershire, Essence, salt and cayenne and mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into four (1-inch) thick patties, about 8 ounces each, and place on the grill. Cook to desired doneness, about five minutes per side for medium. During the last two minutes of grilling, toast the buns and sprinkle the cheese over the tops of the burgers, if desired, and cook until melted. Transfer the burgers to the bottom of the buns and place on plates. Generously top each burger with two tablespoons of the Green Chile Mayonnaise and place the tops of the buns over the sauce. Serve immediately.

Green Chile Mayonnaise

Yield: About 1½ cups


1 cup good-quality mayonnaise (homemade is best)

1 teaspoon minced garlic

1 poblano pepper, roasted and peeled

1 tablespoon fresh lime juice

Salt and freshly ground black pepper


In the bowl of a food processor, combine the mayonnaise, garlic, poblano, and lime juice and process until smooth. Season, to taste, with salt and pepper.

(Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2006)