Sunday, July 7, 2013

Pork and Chorizo Burgers with Green Chile Mayonnaise served with Barley, Corn, and Tomato Salad with Basil Dressing

Who doesn't love a good burger !?! But they don't all have to be beef. This is a great combination of pork and chorizo.

Pork and Chorizo Burgers with Green Chile Mayonnaise adapted from Emeril LaGasse

3 ounces cured chorizo (not fresh)
1/2 pounds ground pork
1 teaspoon minced garlic
2/3 teaspoon Worcestershire sauce
1/2 teaspoons Essence*
1/4 teaspoon salt
a pinch of cayenne pepper
4 scallions
Non-stick cooking spray
2 Arnold's Multi-grain Sandwich Thins
2 sliced reduced fat cheddar cheese
Green Chile Mayonnaise**

Preheat the grill to medium-high.
Remove outer casing from chorizo and grind in a food processor. In a large bowl combine add the chorizo, ground pork, garlic, Worcestershire, Essence, salt and cayenne. Mix gently but thoroughly, being careful not to overwork the mixture. Form into 2 patties. Grill to desired doneness, about 5 minutes per side for medium.  
While the burgers are cooking lightly coat the scallions with cooking spray. Grill until lightly charred and softened. During the last 2 minutes melt the cheese on top if using
Place burgers and scallions on the buns and top generously  with Green Chile Mayonnaise to serve. 

*You can make your own or use the commercial preparation available in the spice aisle
Emeril's ESSENCE Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

**Green Chile Mayonnaise:

1 cup low fat mayonnaise
1 teaspoon minced garlic
1 poblano pepper, roasted and peeled
1 tablespoon lime juice
Salt and freshly ground black pepper
In a food processor, combine the mayonnaise, garlic, poblano, and lime juice and process until smooth. Season, to taste, with salt and freshly ground pepper.

Barley, Corn, and Tomato Salad with Basil Dressing
3/4 cups medium barley
1/3 teaspoon salt
2 Tbsp white wine vinegar
2/3 cups packed fresh basil leaves, rinsed and dried
2 Tbsp olive oil
2 Tablespoons minced red onion
1/2 cups cooked fresh corn kernels (cut from about 6 ears)
1 cup diced fresh tomato
In a pot of water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until tender. Drain the barley in a colander, rinse it under cold water, and drain well. 
In a small food processor blend the vinegar, basil, oil, and salt to taste until the dressing is emulsified. Return the cooled barley to the pot. Toss with the dressing, onion and corn then gently stir in the tomatoes. Chill the salad, covered, for at least 1 hour before serving.

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