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Pork Pozole Burgers with Roasted Jalapeno Mayonnaise

My name is Greg and I am a Scientist living in The Woodlands TX just north of Houston. I have entered a few cooking contests in the past, but the Build a Better Burger is a personal goal of mine. I enjoy grilling, burgers as well as many other foods, and grill several times a week throughout the year. I try to add variety to the burgers I prepare so that they are almost never the same. The recipe that I have entered is one that I make on a regular basis for my family. I hope that others can enjoy the recipe.


Pozole Burgers:
2 pounds freshly ground pork (Blade (or Butt) Shoulder)
1/2 cup Pozole (canned white hominy, drained)
1/2 cup chopped onion
2 cloves garlic
1 1/2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
Vegetable oil to brush grill
6 slices of Monterey Jack Cheese
6 (4 1/2-inch) soft Kaiser rolls, split
3 ripe avocados
Roasted Jalapeno Mayonnaise:
2 jalapenos
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon finely chopped cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt


Preheat gas grill for medium-high heat cooking at least 15 minutes brushing with oil prior to starting fire. For mayonnaise roast jalapeno peppers on the grill until charred. Place in a small paper bag and steam. Peel peppers removing seeds and chop. Mix mayonnaise with sour cream. Add roasted peppers, cilantro, lime juice and salt. To prepare burgers combine ground pork with pazole, chopped onion, minced garlic, chili powder, cumin and salt. Mix until all ingredients are thoroughly incorporated, but not overly compacted. Cover and let stand at room temperature for 30 minutes before grilling. Brush grill rack with oil. Form meat into 6 patties sized to fit buns. Grill burgers until cooked to desired doneness, about 5-7 minutes per side for medium (150 degrees at center). Top each patty with cheese during last minute of cooking. Let burgers rest 5 minutes before assembling. To assemble burgers start by lightly toasting buns, cut side down, on the grill. Spread roasted jalapeno mayonnaise on each toasted slice. Place cooked patty topped with cheese on bun. Top with sliced avocado and remaining bun top.