Chorizo Burgers with Cheese Curd Corn Relish

Chorizo Burgers with Cheese Curd Corn Relish


Corn Relish:



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cheese Curds can be used in this recipe.


Corn Relish:

  1. Place corn in a Dutch oven; cover with water. Bring to a boil; cook, covered, for 6-9 minutes or until tender. Drain corn; immediately place in ice water. Drain and pat dry; cut the kernels from the cobs.
  2. Combine the corn, cheese curds, green onions, red onion and cilantro in a medium bowl. Whisk the red wine vinegar, lime juice and honey in a small bowl. Whisk in olive oil. Season with salt and pepper to taste. Drizzle vinaigrette over corn mixture; gently toss to coat. Set aside. 


  1. Combine hot pepper sauce and salt in a large bowl. Crumble pork and chorizo over hot pepper sauce mixture; mix well. Form into four patties. Season with salt and pepper to taste. Grill patties, covered, over medium heat, or cook in a large skillet over medium-high heat for 5-8 minutes on each side or until a thermometer inserted in patties reads 160°F. 
  2. Spread mayonaise on buns. Top with burgers and reserved relish; serve additional relish on the side.

Recipe Tip

  • The relish could be prepared up to a day in advance. Combine all ingredients, except for the green onions and cilantro; cover and refrigerate. Stir in green onions and cilantro just before serving.

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