Use your favorite flavor combinations for an international flare.
Chile Pork Burgers with Cilantro Dressing
Makes 4 to 6 servings
These burgers are inspired by my dad, whose favorite condiment is Tabasco sauce. I put plenty of spice inside the burger and topped it with one of my favorite Mexican herb pairings: cilantro and chilies.
- 1 pound ground pork
- 5 or 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 teaspoons ground paprika
- 1 serrano or jalapeño pepper, seeds removed and finely chopped
- ½ cup finely chopped onion
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Reserved juice from 4-ounce can of green chiles, used for Cilantro Dressing (below)
- 1 to 2 tablespoons cornmeal
- 4 to 6 flour tortillas
- Combine all ingredients in a bowl and form into patties.
- Grill or fry until completely cooked and serve wrapped in a tortilla and topped with dressing (below), chopped lettuce and tomatoes.
- 1 to 3 fresh, hot peppers, such as jalapeño or serrano
- 4 to 6 cloves garlic, minced
- 1 cup loosely packed chopped fresh cilantro
- ½ teaspoon salt
- ¼ cup orange juice
- 1 tablespoon lime juice
- 1 teaspoon vegetable oil
- 1 (4-ounce) can mild, diced green chiles, drained (juice used in burger recipe above)
Click here for the original article, Sizzling Herbal Burgers.
- Dry roast peppers in the oven on broil or in a pan on the stove, turning frequently until the skins blister.
- Slice lengthwise and remove seeds. Puree all ingredients, except green chiles, in a blender.
- Stir in chiles and serve dressing as a condiment for Pork Burgers.
- This is also great as a dipping sauce for fries, if you can take the heat.