Pork Chorizo Burgers

with Fig Mayo & Roasted Peppers

25 MIN

2 Servings

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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. A swipe of fig spread combined with mayonnaise lends it all sweet, creamy contrast.

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Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
2 Potato Buns
1 head Green Or Red Leaf Lettuce
1 Persian Cucumber
1 Red Onion
1 Tbsp Fig Spread
2 Tbsps Mayonnaise
2 Tbsps Fromage Blanc
1 oz Sliced Roasted Red Peppers
¼ cup Panko Breadcrumbs
1 Tbsp Sherry Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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 aluminum foil and cook 5 to 6 minutes on the first side, or until lightly charred. Flip and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are cooked through. Leaving any browned bits (or fond) in the pan, transfer to a work surface.

4 Make the dressing & salad:

While the patties and onion cook, wash and dry the remaining fresh produce. In a large bowl, combine the fromage blanc, vinegar, and a drizzle of olive oil; season with salt and pepper. Whisk until smooth. Cut off and discard the root end of the lettuce; roughly chop the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. Just before serving, add the prepared lettuce and cucumber to the bowl of dressing; toss to combine. Season with salt and pepper to taste.

5 Toast the buns:

Add the 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!