• Andrew Zimmern Cooks: Mexican Pork Burgers with Tomatillo Salsa


Mexican Pork Burgers with Tomatillo Salsa

By Andrew Zimmern

In this recipe, I infuse ground pork with the bold flavors of Mexican chorizo to create an irresistible burger. For the best results, it’s essential that you allow the pork to sit overnight with all of the seasonings. You can grill the burgers or sear in a cast iron pan.

Watch Andrew make this recipe:

Andrew Zimmern Cooks: Mexican Pork Burgers with Tomatillo Salsa

Servings: 6



  • 2 cloves garlic, grated with a Microplane
  • 1 tablespoon ground epazote
  • 3 tablespoons AZ & Badia Mexican blend
  • 2 teaspoons kosher salt
  • 1/3 cup cilantro, chopped
  • 2 pounds of ground pork
  • 2 jalapeño peppers (one for the burgers, one for the salsa)
  • 2 tablespoons lime juice
  • 1 small yellow onion, chopped
  • 2 tablespoons Mexican dark beer
  • 2 chipotles in adobo
  • 2 tablespoons vegetable oil, divided


  • 1/2 pound tomatillos
  • 1 clove garlic, chopped
  • 1 serrano chile, chopped
  • 3 tablespoons lime juice
  • 1/2 cup cilantro, chopped
  • 2 tablespoons fresh mint, chopped
  • 1 teaspoon kosher salt
  • 2 ripe avocados
  • 1 small white onion, chopped

To Serve

  • 6 hamburger buns, griddled or toasted
  • Tomatillo-avocado salsa
  • Cotíja, or other grated Mexican white cheese
  • Thinly sliced tomato


In a large mixing bowl, combine the garlic, epazote, my Mexican seasoning, salt, cilantro and pork.

Skewer the jalapenos and place them directly over the gas flame of a burner. Rotate the jalapenos to char and blacken on all sides, about 5 minutes. Remove from heat and set aside to cool.

Add lime juice, onion and beer to the pork mixture. When jalapeños are cool, remove some of the char with your fingers. Slice in half lengthwise, and remove the ribs and seeds. Finely chop and add half of the jalapeno to the pork, along with the chipotles. Mix thoroughly. Cover and refrigerate overnight.

Meanwhile, make the salsa. Fill a medium bowl with hot water. Place tomatillos in the water to loosen the husk, 3 to 5 minutes. Place the garlic, serrano chile, remaining jalapeño, cilantro, mint and salt in a food processor. Remove tomatillos from the water and peel off the husk. Quarter the tomatillos and add to the food processor. Pulse until all ingredients are uniform and it resembles a chunky paste.

Halve the avocados, remove the pits and peel. Place in the food processor and pulse a few more times.  Taste, and add more salt if necessary. Place salsa into a bowl with chopped onions. Stir to combine, and set aside.

Remove pork from the refrigerator, and gently shape it into 6 patties. Add half of the oil to the skillet and heat until shimmering. Add half of the burgers in an even layer (do not crowd) and season lightly with salt. Cook 5 minutes per side, until there’s a brown crust on the outside and the internal temperature hits 150 to 155 degrees F. Repeat with remaining oil and burgers.

Place burgers on toasted buns. Top with a tomato slice, a dollop of salsa and grated cheese. Serve with the remaining salsa on the side.

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