Layered with flavors of a pork-chorizo mixture, fire roasted poblanos, a thick dollop of avocado ranch sauce, and the added bite of arugula leaves, this combination produces the most tasty pork burger you'll ever eat. Remember to adjust the chorizo based on your spice preference.
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: Makes 6 burgers
Ingredients:
- 1 1/2 pounds ground pork
- 1/2 pound chorizo
- 1 teaspoon white vinegar
- 1/4 teaspoon white pepper
- 2 poblano peppers, roasted and finely diced
- hamburger buns
- 2 cups baby arugula leaves
- 2 sliced tomatoes
- For burger sauce:
- 2 avocados
- 1/3 cup light mayonnaise
- 1/4 cup ranch dressing
- juice of one lime
- 3 tablespoons fresh cilantro, finely chopped
- 2 tablespoons red onion, finely chopped
- salt to taste
Preparation:
Turn on grill side burner and place poblano peppers directly into flame. Rotate peppers until skin blisters and appears charred (see Fire Roasted Peppers). Remove from flame and place peppers into an airtight container or resealable plastic bag for 20 minutes. Remove from bag and wipe away charred skin with paper towels. Once the peppers are clean, cut in half and remove seeds. Chop poblanos into very fine pieces. In a large bowl, combine ground pork with chorizo, white vinegar and white pepper. Add diced poblanos and mix through. Form into 6, 3/4 inch thick patties.
To make avocado-ranch burger sauce, mash avocados and add mayonnaise, ranch dressing, lime juice, salt, red onion, and cilantro. Mix thoroughly.
Preheat grill for medium high heat. Place burgers onto grill and cook for 12 minutes, turning once. Once burgers have cooked through, remove from heat, place on buns, top with avocado-ranch sauce, sliced tomatoes, and arugula leaves.
