Sizzling Herbal Burgers: Chile Pork Burgers with Cilantro Dressing


| August/September 2007


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
  1. Combine all ingredients in a bowl and form into patties.
  2. Grill or fry until completely cooked and serve wrapped in a tortilla and topped with dressing (below), chopped lettuce and tomatoes.

Cilantro Dressing



  • 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)
  1. Dry roast peppers in the oven on broil or in a pan on the stove, turning frequently until the skins blister.
  2. Slice lengthwise and remove seeds. Puree all ingredients, except green chiles, in a blender.
  3. Stir in chiles and serve dressing as a condiment for Pork Burgers.
  4. This is also great as a dipping sauce for fries, if you can take the heat.
Click here for the original article, Sizzling Herbal Burgers.







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