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Chorizo Pork Burger with Roasted Tomato Salsa
Andre Lewis

Chorizo Pork Burger with Roasted Tomato Salsa

Fresh chorizo and plain ground pork split the difference between juicy and overly salty. A roasted tomato-jalapeño salsa keeps the burger bright without burying the paprika and garlic in the patty. Cook the pork mixture to 160°F, full stop.
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Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 plum tomatoes halved
  • 1 jalapeño halved and seeded
  • 1/4 small white onion
  • 1 tbsp lime juice
  • 1/2 tsp kosher salt divided
  • 3/4 lb fresh Mexican chorizo casings removed
  • 3/4 lb ground pork
  • 1/2 tsp ground cumin
  • 4 slices Monterey Jack cheese
  • 4 telera-style rolls or hamburger buns
  • 1 cup shredded cabbage

Method
 

  1. Broil the tomatoes, jalapeño and onion 5 inches from the heat for 6 to 8 minutes until blistered and softened.
  2. Pulse the roasted vegetables with the lime juice and 1/4 teaspoon salt into a chunky salsa, then drain any watery liquid.
  3. Mix the chorizo, ground pork, cumin and remaining salt just until marbled together and shape 4 patties.
  4. Cook the patties in a skillet over medium heat for 6 to 7 minutes on the first side without pressing.
  5. Flip and cook for 5 to 7 minutes more until the centers reach 160°F.
  6. Top each patty with Monterey Jack, cover for 1 minute and toast the split rolls alongside them.
  7. Build each burger with shredded cabbage, one pork patty and 2 tablespoons drained roasted tomato salsa.