Chorizo-Chile Burger With Pickled Onions and Poblano-Avocado Spr

Recipe by MomLuvs6
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Poblano-Avocado Spread.
  • 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 cooled 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.
  • Refrigerate until time to assemble burgers.
  • 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.
  • Chorizo-Chile Burger.
  • 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.
  • Start 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.
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