Lately, the dishes I’ve been making have incorporated lots of summer fruit. Last week I made a watermelon and arugula salad, and tonight I’m sharing a recipe for spicy pineapple slaw in addition to another post for fresh blueberry bars. I will also be sharing a yummy cashew, cherry and quinoa salad! Fruit is a great way to keep dishes light and fresh and on the healthier side of things. These chorizo pork burgers would be great on the grill, and the slaw would also make a great topping for fish or shrimp tacos. You could even serve it as a side with grilled chicken. I used broccoli slaw as my main base. It’s a time saver since you can purchase it already made up, and it has a nice crunch to it. I served the burgers in pita pockets with a little light mayo and lots of spicy slaw!
1 pound ground pork
1 pound ground chorizo
Handful fresh cilantro, chopped
1 package broccoli slaw
1/2 red onion, thinly sliced
3 cups pineapple, diced
1 1/2-2 jalapenos, finely chopped (adjust for desired heat)
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
Juice from 4 small limes
Freshly ground black pepper
In a large bowl, combine the broccoli slaw through the freshly ground pepper. Toss well to combine. Chill for 30 minutes and toss again before serving.
For the burgers, combine the pork, chorizo and cilantro. Mix well and form into 2 inch in diameter mini burgers. Cook over medium heat, flipping once, until thoroughly cooked. Serve with the pineapple slaw in pita pockets or on buns of your choice. Try serving these at your next barbecue!