Chorizo-Chile Burger


Plan Poblano-Avocado Spread. Cover and refrigerate. For salted onions, in medium pan of bubbling water, warm onion cuts 30 seconds. Exchange to bowl of ice water to cool. Deplete. In second bowl consolidate cooled onions, lime juice, vinegar, cumin, salt, and pepper. Hurl to coat. Let stand 30 minutes.

In substantial skillet over medium-high warmth, cook chorizo around 5 minutes, until marginally sautéed and getting to be noticeably fresh, separating meat with a spatula. Expel from warm. Spread on plate fixed with paper towels to cool.

Assemble charcoal fire or preheat gas barbecue for coordinate cooking. In bowl joined cooled chorizo with ground meat. Frame into six 3/4-inch thick patties. Indent focal point of every patty. Barbecue over medium warmth, secured, for 10 to 12 minutes, until done (160 degrees F), turning once halfway through flame broiling time. Spread Poblano - Avocado Spread on buns. Layer patties and cured onions on buns. Makes 6 burgers


  • 1recipe Poblano-Avocado Spread, or purchased avocado spread
  • 1medium red onion, thinly sliced
  • Juice of 1 lime (2 Tbsp.)
  • 1tablespoon white vinegar
  • 1/2teaspoon ground cumin
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 6ounces uncooked chorizo sausage
  • 1 1/4pounds ground beef chuck
  • 6hamburger buns


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