RECIPES: Recipe Details

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Lonestar Chorizo Kicked Burgers with Roasted Jalapeño Spread, Pico Tomatoes and Tortilla Crunch

We like our burgers with a little kick in Texas. The spice in mexican chorizo sausage and smoked jalapeno spead is balanced by the sweet tomatoes, grilled onions and garlic and creamy avocados. Unlike traditional pico de gallo, the pico tomatoes are kept sliced to reduce the mess factor. Cojita cheese is a salty, flavorful Mexican cheese traditionally sprinkled over soups and foods. The crunch of the tortillas was inspired by another local favorite, migas, as well as our childhood memories of adding chips to sandwiches.

Ingredients 

Pico Tomatoes:
Vegetable Oil, for brushing on the grill rack and onions
4 whole garlic cloves (in husk NOT peeled)
1 wooden skewer
1 large sweet onion, sliced thin
2 medium tomatoes, sliced thin
1 Tablespoon fresh cilantro leaves, finely minced
1½ Tablespoon fresh squeezed lime juice
Roasted Jalapeno Spread:
2 large fresh green jalapenos
1/3 cup prepared Mayonnaise
Patties:
1 1/2 pound ground chuck (longhorn if possible)
10 ounces ground pork chorizo sausage
1 teaspoons freshly ground sea salt
6 (4 1/2-inch) soft Kaiser rolls, split
8 oz Cojita Cheese, sliced thinly into 6 slices
2 medium California avocado sliced into 12 slices each
1 cup julienned white corn tortillas, pre-fried and drained

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover. To make the Pico tomatoes, lightly oil the grill rack with a grill brush with the vegetable oil. Spear the whole garlic cloves on the wooden skewer and place on the outer edge of the grill rack. Lightly brush the onion slices with the oil. Place onion slices on grill away from the direct heat. Grill for 2 minutes then carefully flip and continue to grill for another 2 minutes. Remove the onions from the grill and reserve. Turn the garlic skewer and allow to grill for another 3 minutes (6-10 min total) until the husks are slightly browned. Remove skewer from grill and allow to cool for 2 minutes. When the garlic is cool enough to touch, remove from the skewer, husk and mince. In a large dish, layer sliced tomatoes with onions, garlic, and minced cilantro. Sprinkle with lime juice, cover and place in a cool location until the burgers are ready to be assembled. To make the spread, place the whole jalapenos on the grill slightly offset from the direct heat. Heat for 5-10 minutes turning occasionally until the peppers are slightly charred and the skin bubbled on all sides. Remove from heat and allow to cool. When the peppers are cool enough to safely handle, with a small knife skin and seed the jalapenos, discarding the seeds and skin. Finely dice the peppers. In a small bowl, mix the peppers with the mayonnaise and refrigerate. To make the patties, combine the chuck, chorizo and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Cover grill after placing the meat on the grill and after turning. When the patties are cooked, remove from the grill, stacking on a plate to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread jalapeno mixture on the cut sides of the rolls. On each roll bottom, a patty, 1 slice of the cojito cheese, an equal portion of the Pico tomatoes, 4 avocado slices, 1/4 cup fried julienned tortillas. Add the roll tops and serve. Makes 6 burgers

Comments 

*The tortilla strips could be replaced with commerical white corn chips broken into 1/2" pieces.