I swear, I wasn’t going to share another recipe from “Emeril at the Grill,” but last weekend, we tried his Pork and Chorizo Burgers, and you’ve got to try them. After the first bite, all Jeff and I could do was chew, nod at each other and finally lean in for a high-five.

They are insanely delicious.

The sort of thing you eat for lunch and want again for dinner.

What makes them special is that the balance of ground pork and chorizo really brings out the best in both. You get the spicy bite of the sausage, but it doesn’t take over, because it’s balanced by the sweet, smoky flavor of the grilled pork.

And the smell? It’s mouth-watering. It taps into something primal.

I couldn’t tell a difference in texture between this burger and an all-beef one until I took a few bites and realized the juice was running down my forearms, so be sure to lean over your plate. These burgers are extra-juicy. In fact, just go ahead and plant your elbows. There’s no room for Emily Post at this table.

Unless she’s ready to throw a high-five.

Pork and Chorizo Burgers with Green Chile Mayo

Slightly adapted from Emeril Lagasse’s “Emeril at the Grill”

Makes 4 big burgers

  • 8 ounces chorizo (Mexican or Spanish), casings removed, cut into 1-inch pieces
  • 1 to 1 1/2 pounds ground pork
  • 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 pepper jack cheese
  • 4 hamburger buns
  • Green Chile Mayo (recipe follows)
  1. Preheat the grill to medium-high.
  2. Place the chorizo in a food processor, and process until finely chopped.
  3. Transfer the chorizo to a large bowl, and add the ground pork, garlic, Worcestershire sauce, Creole seasoning, salt, and cayenne pepper.
  4. Using your hands, mix gently but thoroughly.
  5. Form the mixture into four 1-inch-thick patties, about 8 ounces each.
  6. Place the patties on the grill, and cook to a minimum temperature of 160 degrees F, 5 to 7 minutes per side.
  7. Transfer the burgers to a plate or platter, and top each one with a slice of cheese.
  8. Toast the open buns on the grill, if you’d like.
  9. 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.

Green Chile Mayo

Makes about 1 1/2 cups

  • 1 poblano chile
  • 1 cup mayonnaise
  • 1 teaspoon minced garlic
  • 1 tablespoon freshly squeezed lime juice
  • Salt and ground black pepper, to taste
  1. To Roast the Poblano: 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.

Storage: You can keep this in the fridge for up to 1 week.