We haven't been home for a Pink Mountain Friday night * (see note) for a number of weeks and quite honestly I've been feeling guilty about it. I mean I'd hate to get to the point that I take a Friday night date night for granted so instead we teamed up and cooked dinner at home last night.
I mixed up ground pork and Mexican style pork chorizo with chopped roasted Hatch green chiles from our freezer, garlic, a few panko crumbs and salsa verde and formed the mixture into patties. Refrigerated for half a hour or so, they held their shape beautifully on the grill as Big Guy did the cookin.
Topped with slices of gooey Velveeta and some Pepper Jack Cheese, a little mayo and a bunch of other green stuff like more roasted chiles, dabs of guacamole, shredded lettuce and pickled jalapeno's all piled up onto a grilled bun, we were definitely on the right road to flavor town.
* Note - for those of you who are puzzled by the terminology, Pink Mountain Friday's are our Tucson tradition to be defined as "when the mountains are pink, it's time to drink".)
Pork, Chorizo and Green Chile Burgers (an original from JBug’s )
1 pound ground pork
1/2 pound Mexican style pork chorizo
4 ounces roasted green chiles, peeled, seeded and chopped (canned is fine)
1 teaspoon garlic powder
1/3 cup panko crumbs
1/3 cup salsa verde
Course ground black pepper
Salt as needed
4 hamburger buns, buttered and grilled
4 whole peeled and seeded green chiles
4 slices Velveeta
4 slices Pepper jack cheese
Guacamole, mayonnaise, pickled jalapenos, shredded lettuce
Combine pork, chorizo, green chiles, garlic, panko and salsa verde. Season well with pepper but go lightly on the salt because the chorizo is usually quite salty. Form into patties and refrigerate for a minimum half hour. Grill on a hot oiled grill until patties reach an internal temperature of 145. Add cheese slices and cover during last few minutes of cooking to melt the cheese. Serve on grilled buns topped with mayo, guacamole, jalapenos and shredded lettuce.
Makes 4 servings.
A year ago - Roast Chicken with Apples and Rosemary
Two year's ago - Nasi Goreng