Pork Chorizo Burgers with Fig Mayo & Roasted Peppers

Pork Chorizo Burgers

with Fig Mayo & Roasted Peppers

35 MIN
4 Servings
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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. A swipe of fig spread combined with mayonnaise lends it all sweet, creamy contrast.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Pork Chorizo Burgers with Fig Mayo & Roasted Peppers
Title
  • 18 oz Pork Chorizo
  • 4 Potato Buns
  • 1 Red Onion
  • 2 Romaine Lettuce Hearts
  • ½ lb Grape Tomatoes
  • 2 Tbsps Fig Spread
  • ¼ cup Mayonnaise
  • 2 oz Sliced Roasted Red Peppers
  • 1¼ cups Panko Breadcrumbs
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel the onion; cut crosswise into 1/2-inch-thick rounds,  keeping the layers intact. Halve the buns. Roughly chop the lettuce. Halve the tomatoes. In a large bowl, combine the chopped lettuce and halved tomatoes. In a separate bowl, combine the mayonnaise and fig spread. Taste, then season with salt and pepper if desired.

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 four 1/2-inch-thick patties. Transfer to a plate.

Cook the patties
3 Cook the patties

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the patties. Cook 5 to 6 minutes per side, or until 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.

Cook the onion rounds
4 Cook the onion rounds

Add the onion rounds to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Loosely cover the pan with foil and cook on medium-high 4 to 5 minutes per side, or until the onion rounds are softened and lightly browned. Leaving any fond in the pan, transfer to a work surface.

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 salad & serve your dish
6 Make the salad & serve your dish

Just before serving, to the bowl of prepared lettuce and tomatoes, add the tzatziki and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. 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!

Tips from Home Chefs

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Pork Chorizo Burgers

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel the onion; cut crosswise into 1/2-inch-thick rounds,  keeping the layers intact. Halve the buns. Roughly chop the lettuce. Halve the tomatoes. In a large bowl, combine the chopped lettuce and halved tomatoes. In a separate bowl, combine the mayonnaise and fig spread. Taste, then season with salt and pepper if desired.

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 four 1/2-inch-thick patties. Transfer to a plate.

Form the patties
Cook the patties
3 Cook the patties

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the patties. Cook 5 to 6 minutes per side, or until 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 Cook the onion rounds

Add the onion rounds to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Loosely cover the pan with foil and cook on medium-high 4 to 5 minutes per side, or until the onion rounds are softened and lightly browned. Leaving any fond in the pan, transfer to a work surface.

Cook the onion rounds
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 salad & serve your dish

Just before serving, to the bowl of prepared lettuce and tomatoes, add the tzatziki and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. 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 salad & serve your dish
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