Ingredients
Vegetable oil, for grates
1/2 pound smoked chorizo sausage (fully cooked), casings removed, cut into 1-inch pieces
1 1/2 pounds ground pork
2 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Cajun seasoning
3/4 teaspoon coarse salt
1/4 teaspoon cayenne pepper
4 ounces sliced pepper Jack cheese (optional)
4 large hamburger buns
1/2 cup Green-Chile Mayo
Romaine lettuce, for serving
Preparation
Heat grill to medium. Clean and lightly oil hot grates. In a food processor, pulse chorizo until finely chopped. Transfer to a large bowl and add ground pork, garlic, Worcestershire, Cajun seasoning, salt, and cayenne; mix gently. Form mixture into four 1-inch-thick patties. (To store, cover and refrigerate patties, up to 1 day.)
Grill burgers, covered, until cooked through, 7 to 8 minutes per side. During the last few minutes of grilling, top burgers with cheese if desired and grill buns until lightly toasted. Place burgers in buns and top with green-chile mayo and lettuce.
