Pork and Chorizo Burgers with Green Chile Mayonnaise

• 1/2 pound chorizo, outer casings removed, cut into 1-inch pieces
• 1 1/2 pounds ground pork
• 1 tablespoon minced garlic
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons Essence, recipe follows
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 4 large hamburger buns, or 4 (6-inch) lengths French bread, split in half crosswise
• 1 cup coarsely grated pepper jack cheese, optional
• Green Chile Mayonnaise, recipe follows

1. Preheat the grill to medium-high.
2. Place the chorizo in a food processor and process until finely chopped (sausage should appear crumbly.)
3. Transfer to a large bowl and add the ground pork, garlic, Worcestershire, Essence, salt and cayenne and mix gently but thoroughly, being careful not to overwork the mixture.
4. Form the mixture into 4 (1-inch) thick patties, about 8 ounces each, and place on the grill.
5. Cook to desired doneness, about 5 minutes per side for medium.
6. During the last 2 minutes of grilling, toast the buns and sprinkle the cheese over the tops of the burgers, if desired, and cook until melted.
7. Transfer the burgers to the bottom of the buns and place on plates.
8. Generously top each burger with 2 tablespoons of the Green Chile Mayonnaise and place the tops of the buns over the sauce.
9. Serve immediately.
10. 2 1/2 tablespoons paprika
11. 2 tablespoons salt
12. 2 tablespoons garlic powder
13. 1 tablespoon black pepper
14. 1 tablespoon onion powder
15. 1 tablespoon cayenne pepper
16. 1 tablespoon dried oregano
17. 1 tablespoon dried thyme
18. Combine all ingredients thoroughly.
19. Yield: 2/3 cup
20. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
21. Green Chile Mayonnaise:
22. 1 cup good-quality mayonnaise (homemade is best)
23. 1 teaspoon minced garlic
24. 1 poblano pepper, roasted and peeled
25. 1 tablespoon fresh lime juice
26. Salt and freshly ground black pepper
27. In the bowl of a food processor, combine the mayonnaise, garlic, poblano, and lime juice and process until smooth.
28. Season, to taste, with salt and pepper.
29. Yield: about 1 1/2 cups

chorizo, ground pork, garlic, worcestershire sauce, salt, cayenne pepper, buns, pepper, green chile mayonnaise

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pork-and-chorizo-burgers-with-green-chile-mayonnaise-recipe.html (may not work)