The secret to these juicy and superflavorful pork burgers is blending chorizo, capers and fresh ricotta into the ground meat.
Slideshow: Burger Recipes
1 pound ground pork
1 pound fresh chorizo, casings discarded and sausage broken up
1/2 cup fresh ricotta cheese
3 tablespoons capers—drained, rinsed and finely chopped
6 thin slices of sharp cheddar cheese
6 brioche burger buns, split and toasted
Bread-and-Butter Zucchini Pickles and butter lettuce, for serving
How to Make It
Light a grill or preheat a grill pan. In a large bowl, gently mix the ground pork with the chorizo, ricotta and capers. Form the meat into six 3/4-inch-thick patties and season lightly with salt and pepper.
Grill the burgers over moderately high heat, turning once, until lightly charred and cooked through, about 10 minutes; top the burgers with the cheddar during the last minute of grilling and let melt. Transfer the burgers to a work surface and let rest for 5 minutes.
Spread mayonnaise and ketchup on the buns and set the burgers on the bottom halves. Top with the pickles and lettuce and close the burgers; serve right away.
The uncooked patties can be refrigerated for up to 8 hours.
Bold, fruit-forward red Rhône varieties, like Grenache and Syrah, are superb with these burgers. Pour one from California.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.