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Armadillo Pork Burgers oozing cheese and topped with fried onion rings

Armadillo Pork Burgers (Cheese Stuffed Chile Burgers)


  • Author: Spicepaw
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 4-6 burgers 1x

Description

A pork burger made with homemade sausage wrapped around a green chile stuffed with cheese then coated in BBQ sauce and served with coleslaw on top. #pork #burger #cheese #sausage #onionrings #chili


Scale

Ingredients

  • Cheese (Cheddar, Colby Jack and Monterey Jack cheese work great for this)
  • 46 medium green chiles or 2 cans of whole green chiles
  • your favorite bbq sauce
  • Onion rings
  • coleslaw
  • 46 burger buns
Sausage:

 

    • Pork Belly (200-250g/7-9 oz) (make sure to have the skin removed as it does not mince so well)
    • Lean pork (200-250g/7-9oz) (knuckle, topside, anything that is lean will do)
    • 1/2 tsp dried sage
    • 1/2 tsp dried thyme
    • 1/2 tsp dried marjoram
    • splash of beer or apple cider
    • 1/2 tsp onion powder
    • 1/2 tsp smoked paprika
    • 1 tsp sea salt
    • a sprinkling of freshly ground black pepper
    • 1 egg
    • 2 tbsp breadcrumbs

Instructions

  1. Cut up pork into small pieces and add to a food processor with thyme, sage, marjoram, onion powder and smoked paprika.
  2. Add a splash or two of beer and pulse until minced together and sausage meat has been formed.
  3. Remove from the food processor and transfer to a large mixing bowl.
  4. Add egg and breadcrumbs and mix until thoroughly combined.
  5. Wash green chilis and put under the oven broiler or on an open flame at high heat.  Allow to cook under the heat until the skin begins to blister and chili is hot to the touch.
  6. Take out chilis and place them in a plastic ziplock bag or Tupperware container with a tight lid.  Seal up the chilis and allow for them to steam. This should take 20-30 min.  If you want to skip this process, just buy a can or two of whole green chilis.
  7. When chilis are soft and malleable, cut the tops off of them, peel the skin off and remove the seeds inside using your finger.
  8. Stuff the chilis with your favorite cheese (Cheddar, Colby Jack, or Monterey Jack work well in this).  Set aside
  9. Take a handful of the sausage mixture and flatten it down on a piece of wax paper.
  10. Place stuffed chili in the center and gently fold up the meat mixture around it.  Shape it to form a patty that envelopes the chili and cheese in the center.  If you are lacking in material, simply add a pinch of the meat mixture over top to seal it all in.  You should be able to make 4-6 medium-sized patties.   You can make these ahead of time and put them in the fridge or freezer for later.
  11. When ready to cook, preheat oven to 220 C/450 F.
  12. Coat in your favorite BBQ sauce and cook in the center rack for 10-15 min or until pork is cooked and cheese is melted.
  13. Coat with one last coating of BBQ sauce and place in a toasted burger bun with coleslaw on the bottom and onion rings on top.  If you are feeling decadent add another slice of cheese on top.  Serve with your favorite side and feast!

  • Category: Pork, Burger
  • Method: pan fried, grilled
  • Cuisine: American

Keywords: Armadillo, Pork, Burger, cheese, chili, sausage, onion rings

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