These tender burgers get their punched-up flavour from fresh chorizo sausages. Look for uncooked fresh chorizo in the meat department; the dry-cured chorizo from the deli section isn’t the same and can’t be substituted for it.
HANDS-ON TIME
15 minutes
TOTAL TIME
30 minutes
MAKES
4 servings
INGREDIENTS
GARLIC MAYONNAISE:
¼ cup light mayonnaise
1 clove garlic, grated or pressed
PORK AND CHORIZO BURGERS:
1 small Spanish onion, cut in ½-inch (1 cm) thick rounds
1 sweet red pepper, seeded and quartered
340 g lean ground pork
115 g fresh chorizo sausages (about 2), casings removed
half onion, grated
¼ cup chopped fresh parsley
½ tsp sweet paprika
¼ tsp each salt and pepper
½ cup grated manchego cheese (see tip, right)
4 whole wheat buns, halved
DIRECTIONS
GARLIC MAYONNAISE: Whisk mayonnaise with garlic; set aside.
PORK AND CHORIZO BURGERS: Place Spanish onion and red pepper on greased grill over medium-high heat; close lid and grill, turning once, until tender and grill-marked, about 16 minutes.
While vegetables are grilling, mix together pork, chorizo, grated onion, parsley, paprika, salt and pepper; shape into four ½-inch (1 cm) thick patties. Add to grill; close lid and grill, turning once, until instant-read thermometer inserted sideways into several patties reads 160°F (71°C), 10 to 12 minutes.
Sprinkle manchego on patties; close lid and grill until manchego is melted, about 1 minute.
TO FINISH: Spread garlic mayonnaise on cut sides of buns. Sandwich patties, peppers and onions in buns.
NUTRITIONAL INFORMATION, PER SERVING: about 464 cal, 32 g pro, 23 g total fat (8 g sat. fat), 36 g carb, 5 g fibre, 94 mg chol, 1,248 mg sodium, 555 mg potassium. % RDI: 20% calcium, 23% iron, 16% vit A, 95% vit C, 20% folate.
TIP FROM THE TEST KITCHEN
Can’t find manchego cheese?
Use Pecorino-Romano instead. Both are dry, crumbly sheep’s milk cheeses.
