Notes: Suzanne Goin serves these burgers with an addictive chipotle aioli; for an easy version, blend one or two canned chipotle chiles into a cup of mayonnaise.
1 1/2 pounds ground pork
4 ounces firm chorizo or hot Italian sausage, casing removed and crumbled
2 slices (2 oz. total) bacon, finely chopped
1/4 cup olive oil
1/4 cup minced shallots
2 tablespoons chopped parsley
2 teaspoons fresh thyme leaves
1 teaspoon ground cumin
4 hamburger buns, toasted
How to Make It
In a large bowl, mix ground pork, chorizo, bacon, olive oil, shallots, parsley, thyme, and cumin. Form mixture into four equal patties about 3/4 inch thick.
Lay burgers on a barbecue grill over a bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook burgers, turning once, just until no longer pink in the middle (except for pieces of chorizo; cut to test), 13 to 15 minutes total; keep a spray bottle of water handy to douse any flames. Set burgers on buns.