Thick pork burgers are seasoned to perfection, grilled and topped with spicy pepper jack cheese!
Then each burger is topped with a super simple chile Verde sauce! This Tex-Mex inspired burger is a great change up!
I love burger joints. Burger joints usually have a laid back atmosphere, fun patrons, and fantastic beer. Give me a burger joint over a fancy steakhouse any day. There is one particular place in Cincinnati that fits all my restaurant criteria. This place is a little off the beaten path, has an exterior that is lit up with eclectic neon signs and inside to match. This is the kind of place that has a floor littered with peanut shells that have been dropped by the hungry raucous crowd inside. When I say crowd, I really mean the 20 people inside the place, because that is the restaurant will hold. This place is a quirky place that is oozing with as much personality as the burgers they serve. You can literally top a burger with anything, even froi gras!
This pork burger is my little tribute to one of my favorite burger places. It’s a little different than your typical bacon and cheddar burgers. For starters, I used ground pork instead of ground beef. I love how pork stands up to the green chili, plus it is tender and the flavorful.
This chile recipe is a take on my Quinoa Chile Verde and my Chicken Verde. It is super simple and once you roast the veggies, the sauce comes together very quickly. I used tomatillos and poblanos in this recipe, but you could easily add other peppers such as anaheim or jalapenos.
These burgers have a bit of a kick between the seasoning in the burger, the pepper jack cheese, and the poblano, that is why you need to cool off each bite with a little creamy avocado! Time to take a break from beef and give these pork burgers a try! If you enjoy these, then you would like these Goetta Burgers too!
- ¼ lb tomatillos
- 1 poblano pepper
- Splash of lime juice
- ¼ teaspoon salt
- 1 clove of minced garlic
- 1 ½ lbs ground pork
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chopped parsley
- 1 clove minced garlic
- 4 slices of pepper jack cheese
- Hamburger buns
Set your oven to broil on low. Line a baking sheet with foil and place unpeeled tomatillos and the poblano pepper on a baking sheet. Broil veggies for 8-10 minutes, turning once. Pepper should be blistered and tomatillos should be soft. Remove the vegetables from the oven and allow them to cool until they are easy to touch. When vegetables have cooled, peel the pepper, seed and coarsely chop then place pepper in a food processor. Add peeled tomatillos, salt, and lime juice. and garlic. Plus until combined. Set aside.
Preheat an outdoor grill to medium heat. In a bowl, combine pork, salt, cumin, oregano, parsley, and garlic. Mix by hand just until combined. Shape pork into 4 patties. Place on burgers on the grill and cook for 8-10 minutes, turning once. Place the cheese slices on the burger during the last 2 minutes of cooking.
Top each burger with avocado slices and a generous spoonful of chile Verde. Serve.
Amount Per Serving Calories 571 Total Fat 45g Saturated Fat 19g Cholesterol 147mg Sodium 565mg Fiber 1g Sugar 2g Protein 36g