Pork Chorizo Burgers with Fig Mayo & Roasted Peppers

Pork Chorizo Burgers

with Fig Mayo & Roasted Peppers

25 MIN
2 Servings
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  • with Beyond Burger™
    includes two 4-oz Beyond Burger™ Plant-Based Patties View recipe
  • with Ground Pork Chorizo
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
  • with Ground Pork Chorizo

    From the Test Kitchen

    These flavor-packed burgers feature ground chorizo (a type of Mexican spiced pork sausage) topped with rounds of sautéed onion, which also absorb the juice from the patties as they cook together in the pan.
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    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    fresh
    ingredients
    Pork Chorizo Burgers with Fig Mayo & Roasted Peppers
    Title
    • 10 oz Pork Chorizo
    • 2 Potato Buns
    • 1 Red Onion
    • 1 Persian Cucumber
    • 1 Romaine Lettuce Heart
    • 1 Tbsp Fig Spread
    • 2 Tbsps Mayonnaise
    • 2 Tbsps Fromage Blanc
    • 1 oz Sliced Roasted Red Peppers
    • ¼ cup Panko Breadcrumbs
    • 2 Tbsps Sherry Vinegar
    Prepare the ingredients
    1 Prepare the ingredients

    Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns

    Form the patties
    2 Form the patties

    Place the chorizo and breadcrumbs in a bowl. Season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate. 

    Cook the patties & onion
    3 Cook the patties & onion

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Loosely cover the pan with foil and cook 5 to 6 minutes, or until lightly charred. Flip and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.

    *An instant-read thermometer should register 160°F.

    Make the dressing & salad
    4 Make the dressing & salad

    Meanwhile, wash and dry the fresh produce. In a large bowl, combine the fromage blanc, half the vinegar (you will have extra), and a drizzle of olive oil; season with salt and pepper. Whisk until smooth. Roughly chop the lettuce. Halve the cucumber lengthwise, then thinly slice crosswise. Just before serving, add the chopped lettuce and sliced cucumber to the bowl of dressing; toss to combine. Taste, then season with salt and pepper if desired. 

    Toast the buns
    5 Toast the buns

    Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

    Make the fig mayo & serve your dish
    6 Make the fig mayo & serve your dish

    In a bowl, combine the mayonnaise and fig spread. Assemble the burgers using the toasted buns, fig mayo, cooked patties, peppers, and as much of the cooked onion as you’d like. Serve the burgers with the salad on the side. Enjoy! 

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    Prepare the ingredients
    1 Prepare the ingredients

    Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Halve the buns

    2 Form the patties

    Place the chorizo and breadcrumbs in a bowl. Season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into two 1/2-inch-thick patties. Transfer to a plate. 

    Form the patties
    Cook the patties & onion
    3 Cook the patties & onion

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 onion rounds (you may have extra onion) in an even layer. Loosely cover the pan with foil and cook 5 to 6 minutes, or until lightly charred. Flip and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface.

    *An instant-read thermometer should register 160°F.

    4 Make the dressing & salad

    Meanwhile, wash and dry the fresh produce. In a large bowl, combine the fromage blanc, half the vinegar (you will have extra), and a drizzle of olive oil; season with salt and pepper. Whisk until smooth. Roughly chop the lettuce. Halve the cucumber lengthwise, then thinly slice crosswise. Just before serving, add the chopped lettuce and sliced cucumber to the bowl of dressing; toss to combine. Taste, then season with salt and pepper if desired. 

    Make the dressing & salad
    Toast the buns
    5 Toast the buns

    Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. 

    6 Make the fig mayo & serve your dish

    In a bowl, combine the mayonnaise and fig spread. Assemble the burgers using the toasted buns, fig mayo, cooked patties, peppers, and as much of the cooked onion as you’d like. Serve the burgers with the salad on the side. Enjoy! 

    Make the fig mayo & serve your dish
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