Ingredients
- 3/4 pound ground sirloin
- 3/4 pound ground chuck
- 1/2 pound raw chorizo, casings removed and crumbled
- 1 tablespoon adobo seasoning
- 1/2 cup grated onion, (about 1 large onion)
- 1/2 cup dry breadcrumbs
- 2 tablespoon olive oil
- 2 tablespoon large yellow onions, finely sliced
- 1/2 cup bottled and sliced pickled jalapeno chiles, drained
- 1/2 cup dark brown sugar
- 1 cup hass avocado
- 1/3 cup mayonnaise
- 1/3 cup cream cheese
- 2 cup scallions, white and light green part only, chopped
- 6 slice oaxaca cheese or mozzarella
- 6 slice kaiser rolls or any hamburger rolls, toasted
Preparation
Baking Directions:
To make the Latin burgers: In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo, the grated onion and the breadcrumbs.
Form the burgers into 6 patties without pressing them too much or they can become tough.
Line a baking pan with wax paper and put the burgers side-by-side in a single layer.
Cover and refrigerate for at least 30 minutes.
This will help the burgers hold together.
(If you make more, then you just need to separate with wax paper and insert into a storage freezer bag for future use.)
To make the caramelized onion and jalapeño relish: Heat the olive oil in a heavy skillet over medium-low heat.
Add the onions and season with salt and pepper.
Add the jalapeño chilis and the brown sugar.
Saute for 15 minutes or until the onion and the chilis are caramelized and soft.
Set aside.
To make the avocado sauce: Place the avocado, mayonnaise, cream cheese, scallions and lime juice into a blender or small food processor.
Blend for 1 minute or until you have a smooth paste.
Season with salt and pepper to taste.
To cook the Latin burgers: Preheat an outdoor grill or grill pan on the stove top over medium-high heat.
Put the burgers on the hot grill or pan until cooked to desired doneness.
Due to the raw chorizo in the recipe, at least medium-well is recommended.
(Approximately 10 minutes on each side).
In the last 5 minutes of cooking, top the burgers with the slices of cheese so they can melt.
If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
Serving Directions:
To serve: Spread about 1 tablespoon of the avocado dip on both sides of the buns.
Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeño relish.
