prep 30 minutes grill 10 minutes stand 30 minutes
1 recipe Poblano-avocado Spread, or
purchased avocado spread
1 medium red onion, thinly sliced
Juice of 1 lime ( 2 Tbsp.)
1 Tbsp. white vinegar
1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper
6 oz. uncooked chorizo sausage (see tip,
11/4 lb. ground beef chuck
6 hamburger buns
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. In a bowl combine cooled chorizo with ground beef. Shape into six 3/4- inch-thick patties. Indent center of each patty. Grill, covered, over medium heat 10 to 12 minutes until done ( 160° 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 Char 1 fresh poblano pepper by holding it with tongs over gas flame, placing on broiler rack, or baking on foil- lined baking sheet at 425° F for 20 to 25 minutes (until skin is blistered and brown). Wrap pepper in foil. Let stand 20 to 30 minutes until cool enough to handle. Slip off blackened skin, twist off stem, and scoop out seeds; discard skin, stem, and seeds. Coarsely chop, then transfer to small bowl. Halve, pit, and peel 1 avocado. Mash half the avocado; add to chopped pepper. Slice remaining avocado half and stir into poblano- avocado in bowl. Stir in 2 Tbsp. lime juice, 1 Tbsp. chopped cilantro, 1 tsp. mayonnaise, and kosher or sea salt to taste. Makes 6 burgers.
per burger 514 cal, 31 g fat ( 11 g sat. fat), 89 mg chol, 759 mg sodium, 28 g carb, 3 g fiber, 4 g sugars, 30 g pro.
THE SECRET TO A BEAUTIFUL PATTY LIES IN HOW YOU MIX AND SHAPE IT. TO AVOID A TOUGH BURGER, DON’T OVERWORK THE MEAT. ALWAYS INDENT THE CENTER OF THE PATTY SO IT HOLDS ITS SHAPE AS IT SIZZLES.