Guess what happened.
My eyebrows, eyelashes and hair caught on fire and burned RIGHT OFF. Well…. okay, not completely. My eyebrows are singed to little hair-plug-looking nubs. My eyelashes are reduced to poky little stubs. And chunks of my hair are missing. It’s a good look.
But that’s the price you pay when you have no idea how to grill & you try to do it on-the-fly willy nilly style. Cooking + Learning = Rewards + Sacrifices. Luckily, these chorizo burgers do not require any grilling! So you might sacrifice your morning workout, but not your eyebrows (phew!).
MISE (did you read my first blog post?). See how I got out all the things. This way I don’t forget the cheese or scramble last minute to throw it on (which I’ve done..both..several times).
These burgers are perfect when you want to chomp into something scrumptious, but you’re tired of ground beef (boring). CHORIZO! How I love you so. If you don’t have chorizo in your grocery store (I’m sorry, I’ve been there), Bobby Flay has got you covered.
Fact. Burgers are nothing without the proper accoutrements. Enter stage left: cilantro lime sauce.
Enter stage right: avocado, pepper jack, jalapeños, and more cilantro. Plus, of course, the toasted bun. Gotta toast that bun. You just gotta.
Mise, cook..EAT! With an ice cold Coke. And your favorite potato chips. In front of your TV! Okay, Oprah says you aren’t supposed to do that… but come on! Live a little! Rehab Addict is on. HGTV lovers.. you get me.
- 1 pound chorizo, uncased
- 1 tablespoon olive oil
- 3 slices of pepper jack cheese
- 1 bunch of cilantro
- 1 Hass avocado, sliced
- 1 jalapeno, sliced (with seeds if you like it spicy, I..um..do not)
- 2-3 hamburger buns
- potato chips for serving
- 1/2 cup sour cream
- 1/4 mayonnaise
- 1/2 bunch cilantro, stems removed
- zest of 2 limes
- juice of 2 limes
- 1/2 teaspoon crushed red pepper flakes
- salt and pepper to taste
- Form 3-4 thin patties out of the chorizo slightly wider than the bun (the burger will shrink as they cook). Heat a heavy bottomed skillet (I prefer cast iron) over medium-high heat with the olive oil. Once hot, sear the burgers on both sides, 3-4 minutes each. Reduce the heat to medium. Place a lid over the skillet and cook the burger for 10-15 minutes on each side (the burgers will take a little while to cook through, but will remain juicy from the pork fat--err on the side of overcooking). 1-2 minutes before removing the burgers, place 1 slice of pepper jack cheese on each patty.
- While the burgers cook, make your cilantro lime sauce. In a blender or food processor, add sour cream, mayonnaise, cilantro, lime zest, lime juice, and crushed red pepper flakes. Blend until combined. Season with salt and pepper to taste.
- Turn your broiler on (if you don't have one, turn your oven on to 500 degrees F). Place all hamburger buns on a baking sheet with the inside facing up. Spray the buns with olive oil or cooking spray. Toast the buns for 2-3 minutes until crisp.
- Spread both sides of the buns with the cilantro lime sauce. Add the chorizo patty. Top with avocado, jalapeño, and cilantro leaves.