Guacamole Pork Burgers
By Andrew Zimmern
In this recipe, I infuse ground pork with the bold flavors of Mexican chorizo to create an irresistible burger the whole family will love. For the best results, it’s essential that you allow the pork to sit overnight to take on the complexity of the seasonings. It’s a simple process and technique that yields exquisite result.s. You can grill the burgers or sear in a cast iron pan, either way you’re in for a treat.
Guacamole Pork Burgers
Ingredients
- 2 pounds ground pork shoulder
- 1 minced onion
- 1 tablespoon kosher salt
- 2 tablespoons dried oregano
- 3 tablespoons Mexican Fiesta seasoning
- 6 tablespoons minced cilantro
- 2 tablespoons chipotle in adobo
- 1 tablespoon lime juice
- 2 tablespoons finely minced garlic (I use a microplane)
- Grated cotija cheese, for serving
- Sliced tomato, for serving
- Hamburger buns, for serving
Tomatillo-Avocado Salsa
- 1 garlic clove
- 1 teaspoon salt
- 1 small onion minced
- 2 serrano chiles, minced
- 1/2 pound tomatillos, rinsed, husked and quartered
- 3 tablespoons fresh cilantro leaves, chopped
- 2 tablespoons fresh chopped mint
- 2 tablespoons fresh lime juice
- 1 ripe avocado
Instructions
Combine the ground pork with the onion, salt, oregano, Mexican Fiesta seasoning, cilantro, adobo chiles, lime juice and garlic. Mix well. Let stand in a refrigerator for 18 to 24 hours.
Light a grill and let burn down to a medium hot fire. Oil grill and cook burgers until they are cooked through, and nice and crusty, about 5 to 7 minutes per side. Top with cheese, sliced tomato and avocado slices. Serve on grilled buns, with the avocado-tomatillo salsa.
The Salsa
Combine the chiles, onion, salt, garlic, tomatillos, mint and cilantro in a mortar and pestle or in a food processor and combine to a chunky paste.
Peel, seed and chop the avocado… fold into the sauce with the lime juice. Serve on top of the Mexican pork burgers with sliced tomato and cheese.
