• 14 Ounce lean ground pork
  • 10 Ounce fresh chorizo
  • .5 Cup panko bread crumbs
  • 3 Tablespoon minced shallot
  • 2 Tablespoon finely chopped fresh Italian parsley leaves
  • 4 Clove garlic, minced or pushed through a press
  • 1 Teaspoon ground cumin
  • .5 Teaspoon smoked paprika
  • .5 Teaspoon dried thyme
  • .5 Teaspoon kosher salt
  • .5 Teaspoon freshly ground black pepper
  • .75 Cup loosely packed fresh cilantro leaves, finely chopped
  • .5 jalapeno chile pepper, seeded and minced
  • 2 Tablespoon fresh lime juice
  • 2 Tablespoon sour cream
  • 2 Tablespoon mayonnaise
  • .5 Teaspoon kosher salt
  • .25 Teaspoon prepared chili powder
  • 12 Ounce green cabbage, cored and thinly sliced
  • 1 medium carrot, peeled and coarsely grated
  • 4 hamburger buns, split
  • 2 Tablespoon extra-virgin olive oil
  • 4 Teaspoon mayonnaise
  • 8 thin slices tomato
  • 4 leaves lettuce


  • Total Time: 2 hr 15 min
  • Prep Time: 2 hr
  • Cook Time: 15 min
  1. In a large bowl gently combine the patty ingredients until thoroughly blended. With wet hands, form four loosely packed patties, each about 4 inches in diameter and 1 inch thick. Don’t compact the meat too much or the patties will be tough. Using your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill. Refrigerate in a single layer for at least 30 minutes or up to 6 hours (cover with plastic wrap if chilling for more than 1 hour). In a large bowl whisk the cilantro, jalapeño, lime juice, sour cream, mayonnaise, salt and chili powder. Add the cabbage and the carrot and toss to mix. If time allows, cover and refrigerate for 1 hour to allow the flavors to develop. Remove from the refrigerator about 20 minutes before serving (the slaw tastes better when it is not too cold). Prepare the grill for direct cooking over medium heat (350° to 450°F). Lightly brush the cut side of each bun with oil. Grill the patties over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the patties registers 145°F, 12 to 13 minutes, turning once when the patties release easily from the grate without sticking (if flare-ups occur, move temporarily over indirect heat). Looking at the patties will not be an accurate measure of whether they are done, since chorizo stays slightly pink when cooked. During the last minute of grilling time, toast the buns, cut side down, over direct heat. Remove the patties and the buns from the grill. Spread the cut sides of each bun with mayonnaise. Build each burger with lettuce, a patty, and two tomato slices. Toss the slaw to redistribute the dressing and serve alongside the burgers.

From Jamie Purviance, "Weber's New Real Grilling"

Serves 4

Special equipment: instant-read thermometer

©2013 Weber-Stephen Products LLC. Recipe from Weber’s New Real Grilling™ by Jamie Purviance. Used with permission