• 8 ounces smoked Spanish chorizo, links with casings removed
  • 1 pound ground pork
  • 1/3 cup bread crumbs, dried
  • 1 large egg, beaten
  • 1 small yellow onion, minced
  • 1/3 cup green bell pepper, minced
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 6 hamburger buns, split
  • 6 tablespoons Thousand Island dressing
  • 2 cups shoestring potatoes, (potato sticks)
  • 6 green lettuce leaves
Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, onion, green pepper, garlic and salt.Shape into 6 patties about 3/4-inch thick.Refrigerate for 10 to 15 minutes.

Prepare a grill for direct cooking over medium-high heat, about 450 degrees F.

Grill burgers, with the lid closed, for 5 minutes.Turn and finish cooking for 4 to 5 minutes more, until cooked through or until the internal temperature reads 160 degrees F on a digital meat thermometer.Remove from grill.

Toast buns on the grill, about 1 minute per side.Build burgers on buns with 1 1/2 tablespoons dressing, 1/3 cup shoestring potatoes and one lettuce leaf.Serve immediately.


6 servings
 
 
Nutritional information based on 96% lean ground pork.
Try these burgers with a cool Caribbean-salad of marinated tomatoes and cucumbers with avocado chunks in lime vinaigrette.

Calories: 510 calories

Protein: 32 grams

Fat: 27 grams

Sodium: 1070 milligrams

Cholesterol: 115 milligrams

Saturated Fat: 8 grams

Carbohydrates: 34 grams

Fiber: 2 grams