James Carrier
Yield
Makes 4 burgers

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.

How to Make It

Step 1

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.

Step 2

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.

Lucques Restaurant, Los Angeles, California

Ratings & Reviews

ohiostate92's Review

LadSeven
July 21, 2012
N/A

LadSeven's Review

ohiostate92
January 21, 2010
I've made these burgers many times.... always fabulous. To pair with them, I'll make Suzanne Goin's coleslaw recipe from her cookbook, Sunday Suppers at Lucques. Love the restaurant; love the food.