Chorizo-Chile Burger

haven't tried this yet

Photo by Jennifer H.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from bhg.com

Ingredients

  • 1

    recipe Poblano-Avocado Spread, or purchased Avocado spread

  • 1

    medium red onion, thinly sliced

  • Juice of 1 lime (2 Tbsp.)

  • 1

    tablespoon of white vinegar

  • 1/2

    teaspoon of ground cumin

  • Kosher or sea salt and freshly ground black pepper, to taste

  • 6

    ounces of uncooked chorizo sausage

  • 1 1/4

    pounds of ground beef chuck

  • 6

    hamburger buns

Directions

1. Prepare Poblano-Avocado Spread. Cover and refrigerate. For pickled onions, in medium saucepan of boiling water, heat onion slices 30 seconds. Transfer to bowl of ice water to cool. Drain. In second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. Toss to coat. Let stand 30 minutes. 2. In large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula. Remove from heat. Spread on plate lined with paper towels to cool. 3. Build charcoal fire or preheat gas grill for direct cooking. In bowl combined cooled chorizo with ground beef. Form into six 3/4-inch thick patties. Indent center of each patty. Grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees F), turning once midway through grilling time. Spread Poblano -Avocado Spread on buns. Layer patties and pickled onions on buns. Makes 6 burgers Poblano-Avocado Spread: Ingredients: 1 fresh poblano pepper 1 medium avocado, halved, seeded, and peeled Juice of 1 lime (2 tablespoons) 1 tablespoon of chopped fresh cilantro leaves 1 teaspoon of mayonnaise Kosher or sea salt Directions: 1.Hold poblano pepper with tongs over gas flame of burner or broil until charred on all sides. (Or place pepper on a foil lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned.) Wrap in foil and lets stand for 20 to 30 minutes or until cool enough to handle. When cool enough to handle, slip off blackened skin, twist off stem, and scoop out seeds and discard. Coarsely chop and transfer to small bowl. Add half of the avocado and coarsely mash with a fork. Slice the remaining half of the avocado and add to the bowl. Stir in lime juice, cilantro and mayonnaise. Season to taste with salt. Nutrition Facts (Chorizo-Chile Burger) 514 kcal cal.; 31 g Fat, total; 89 mg chol.; 11 g sat. fat; 28 g carb.; 14 g Monosaturated fat; 3 g Polyunsaturated fat; 3 g fiber; 4 g sugar; 30 g pro.; 8 mg Niacin; 0 mg Riboflavin; 1 mg Thiamin; 54 mg vit. C; 111 mg calcium; 3 µg Cobalamin (Vit. B12); 81 µg Folate; 1 mg Pyridoxine (Vit. B6); 759 mg sodium; 1 g Trans fatty acid; 648 mg Potassium; 97 IU vit. A; 5 mg iron Percent Daily Values are based on a 2,000 calorie diet

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