These pork cheeseburgers, with a little Latin flair, are a delightful
variation of the regular beef variety. All at the manor gave them a
huge two thumbs up. They're extra juicy and so flavorful. This
recipe is another great find from the June issue of Gourmet. Give
them a whirl and let me know what you think. I'm definitely making
them again soon.
Chipotle Pork Cheeseburgers
1 lb fresh ground pork (not lean)
2 tsp minced canned chipotle in adobo, plus 1 tsp adobo sauce
2 garlic cloves forced through press
4 slices Muenster cheese
4 hamburger buns, toasted
1/4 cup mayo
1 large tomatillo, husked, rinsed and sliced (I couldn't find one, so
subbed a tomato, but the tomatillo would have made a difference.)
1/2 avocado, sliced
1/2 cup cilantro sprigs
Mix the pork with the chipotle and garlic, with salt to taste, until just
combined. Form into four patties and grill. Melt cheese on patties.
Top with mayo, tomatillo, avocado, cilantro. Yum. Yum. Yum.