For patties



Lean ground pork

400 g

Fresh chorizo

300 g

Panko bread crumbs

1/2 cup

Shallots, minced

3 tbsp

Italian parsley leaves, finely chopped

2 tbsp

Garlic, minced or pressed

4 cloves

Ground Cumin

1 tsp

Smoked paprika

½ tsp

Dried thyme

½ tsp

Kosher salt

½ tsp

Ground black pepper

½ tsp

For lime- jalapeño slaw

Fresh cilantro, finely chopped

¾ cup (loosely packed)

Jalapeño chili pepper, seeded and minced


Lime juice

2 tbsp

Sour cream

2 tbsp


2 tbsp

Kosher salt

½ tsp

Chili powder

¼ tsp

Green cabbage, cored and thinly sliced

350 g

Medium carrot, peeled and grated


For buns and toppings

Hamburger buns, split


Extra-virgin olive oil

2 tbsp


4 tsp

Tomato slices, thin


Lettuce leaves



  • In a large bowl gently combine the patty ingredients until thoroughly blended.
  • With wet hands, form four loosely packed patties, each about 10 cm in diameter and 2.5 cm thick.
    • Don’t compact the meat too much or the patties will be tough.
  • Using your thumb or the back of a spoon, make a shallow indentation about 2.5 cm wide in the center of each patty.
    • This will help the patties cook evenly and prevent them from puffing on the grill.
  • Refrigerate in a single layer for at least 30 minutes or up to 6 hours (cover with plastic wrap if chilling for more than 1 hour).
  • In a large bowl whisk the cilantro, jalapeño, lime juice, sour cream, mayonnaise, salt and chili powder.
    • Add the cabbage and the carrot and toss to mix.
  • If time allows, cover and refrigerate for 1 hour to allow the flavours to develop.
  • Remove from the refrigerator about 20 minutes before serving (the slaw tastes better when it is not too cold).
  • Prepare the grill for direct cooking over medium heat (175° to 230°C).
  • Lightly brush the cut side of each bun with oil.
  • Grill the patties over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the patties registers 65°C, 12 to 13 minutes, turning once when the patties release easily from the grate without sticking (if flare-ups occur, move temporarily over indirect heat).
    • CAUTION: Looking at the patties will not be an accurate measure of whether they are done, since chorizo stays slightly pink when cooked.
  • During the last minute of grilling time, toast the buns, cut side down, over direct heat.
  • Remove the patties and the buns from the grill.
  • Spread the cut sides of each bun with mayonnaise.
    • Build each burger with lettuce, a patty, and two tomato slices.
    • Toss the slaw to redistribute the dressing and serve alongside the burgers.


From Jamie Purviance, "Weber's New Real Grilling"

Serves 4

Special equipment: instant-read thermometer

©2013 Weber-Stephen Products LLC. Recipe from Weber’s New Real Grilling™ by Jamie Purviance. Used with permission