Chorizo Burger
Ingredients6 Persons
For burger | |
|---|---|
| 8 Oz | Mexican-style chorizo |
| 16 Oz | Lean ground pork |
| 2 tsp | Dried oregano |
| 1 tsp | Ground cumin |
Kosher salt and freshly ground pepper, to taste | |
| 12 slices | |
For avocado aioli | |
| ¼ cup | Mayonnaise |
| 1 | Avocado, seeded and peeled |
| 2 | Garlic cloves, minced |
| ¼ tsp | Ground cumin |
For Pico de Gallo | |
| 5 | Plum tomatoes, seeded and diced |
| ½ | Small red onion, chopped |
| 2 tbsp | Fresh cilantro, chopped |
| ½ | Lime, juiced |
Kosher salt and freshly ground black pepper, to taste | |
For assembly | |
| 6 | Hamburger buns, split and lightly toasted |
| 6 slices | Bibb lettuce or butter lettuce, leaves separated |
Instructions
- Preheat grill to 400°F and coat grates with oil. Combine chorizo, pork, oregano, and cumin large bowl until just combined. Form into 6 equal patties, and season both sides with salt and pepper. Grill for 5 minutes, flip and cook additional 4 to 6 minutes, until reaches 160°F. With about 1 minute remaining on cook time, add 2 slices of Havarti cheese to each patty.
- Meanwhile, combine all ingredients for avocado aioli in small food processor and process for 1 minute, until smooth.
- For pico de gallo, combine all ingredients in small bowl and season with salt and pepper.
- Spread aioli on both sides of buns. Top each bottom bun with layer of lettuce and burger patty. Top with pico de gallo and top bun and serve.