Lamb And Chorizo Burgers With Green Chile Mayo

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces chorizo sausage, casings removed, cut into 1-inch pieces
• 1 -1 1/2 lb ground lamb
• 1 tablespoon minced garlic
• 2 teaspoons worcestershire sauce
• 1 1/2 teaspoons creole seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 4 slices monterey jack pepper cheese
• 4 hamburger buns
• 1 poblano chile
• 1 cup mayonnaise
• 1 teaspoon minced garlic
• 1 tablespoon freshly squeezed lime juice
• salt & fresh ground pepper, to taste

Recipe

• 1 to make the green chile mayo: heat the oven to 400 degrees f. place poblano on a foil-lined baking sheet. roast for 15 minutes, or until the skin is blistered and blackened. place the pepper in a zip-top plastic bag, seal and let it stand for 10 minutes. peel, remove the seeds and finely chop.
• 2 combine the poblano, mayonnaise, garlic and lime juice in a food processor and process until smooth. season to taste with salt and pepper. refrigerate for up to 1 week.
• 3 the make the chorizo burgers: preheat the grill to medium-high.
• 4 place the chorizo in a food processor, and process until finely chopped.
• 5 transfer the chorizo to a large bowl and add the ground lamb, garlic, worcestershire sauce, creole seasoning, salt and cayenne pepper.
• 6 using your hands, mix gently but thoroughly. form the mixture into four 1-inch-thick patties, about 8 ounces each.
• 7 place the patties on the grill and cook to a minimum temperature of 160 degrees f, 5 to 7 minutes per side.
• 8 transfer the burgers to a plate or platter and top each one with a slice of cheese.
• 9 toast the open buns on the grill, if desired.
• 10 place the burgers on the bun bottoms. generously top each burger with green chile mayo, and place the tops of the buns over the sauce. serve immediately.