You may also like
Categories:
cumin seeds extra-virgin olive oil shallot garlic thyme red chilies ground pork sausage bacon flat leaf parsley manchego cheese kosher salt pepper olive oil buns mayonnaise arugula
Viewed: 19 - Published at: 9 years agoIngredients
- 1 12 teaspoons cumin seeds
- 3 tablespoons extra-virgin olive oil, plus more for grilling
- 12 cup diced shallot
- 1 tablespoon minced garlic
- 12-1 tablespoon thyme leaves
- 2 red chilies, thinly sliced on the bias
- 2 lbs ground pork
- 14 lb fresh mexican chorizo sausage, casing removed
- 3 ounces applewood-smoked bacon, finely diced
- 2 tablespoons chopped flat leaf parsley
- 6 slices manchego cheese
- kosher salt
- pepper
- olive oil
- 6 hamburger buns, toasted
- mayonnaise
- arugula or lettuce
Method
- To make the burgers: In a medium saute pan, toast cumin seeds over medium heat a few minutes, until seeds release their aroma and darken slightly.
- Pound seeds in a mortar or spice grinder until coarsely ground.
- Return pan to the stove over high heat for 1 minute.
- Add olive oil and shallots.
- Turn heat down to medium-low, and cook for a few minutes, stirring once or twice, until shallots start to soften.
- Add garlic, thyme, cumin, and sliced chile.
- Season with 1/4 teaspoon Kosher salt and a few grindings of black pepper and cook 3 to 4 minutes, until shallots become translucent.
- Set aside to cool.
- In a large bowl using your hands, combine ground pork, chorizo, bacon, cooled shallot mxture and parsley, being careful not to overmix the meat.
- Season with 1 1/4 teaspoons Kosher salt and lots of freshly ground black pepper.
- Shape meat into six 6-ounce patties.
- Chill if making in advance.
- Light the grill 30 to 40 minutes before cooking, and remove pork burgers from the refrigerator to come to room temperature (if you made them in advance).
- When coals are broken down, red, and glowing, brush pork burgers with olive oil, and grill them 3 to 4 minutes on the first side, until theyre nicely browned.
- Turn burgers over and place a piece of cheese on each one.
- Cook another 3 minutes or so, until pork is just cooked through.
- (It should still be slightly pink in the center.
- ).
- Slice buns in half, brush them with olive oil and toast them on the grill, cut side down, for a minute or two until theyre lightly browned.
- Spread both sides of the buns with mayonnaise.
- Place a burger on the bottom half of each bun and dollop with mayo.
- Place some arugula or lettuce leaves on top and finish by covering with the top half of the bun.