Southwest Chorizo Burgers
These delicious Southwest Chorizo Burgers are packed with flavor and served with a creamy tomato and avocado topping. Featuring Red Gold Petite Diced Tomatoes with Green Chilies, ground beef, chorizo and fresh ingredients, these tasty burgers take less than 20 minutes to make and are perfect for the summer grilling season!
Equipment
- Grill
- Mixing bowls
- Foil lined baking sheet
Ingredients
- 8 hamburger buns I recommend brioche buns
For the burgers
- 2 lb ground beef
- ½ lb chorizo
- 2 tbsp Worcestershire sauce
- 2 tbsp dried minced onion
- 2 cloves garlic, crushed
- 2 tsp salt
- 1 tsp smoked paprika
- 2 tsp cumin
- ½ tsp dried oregano
- ½ tsp dried cilantro
- ¼ tsp cayenne pepper
For the avocado topping
- 1 14.5 oz can Red Gold® Petite Diced Tomatoes with Green Chilies
- 1 cup chopped onion
- 3 avocados, peeled, pitted and mashed
- 1 lime, juiced
- 1 tbsp chili powder
- ⅛ tsp red pepper flakes
Instructions
- In a mixing bowl combine all ingredients for the avocado topping. Taste and season with additional salt and pepper as desired. Chill before serving.
- Preheat the grill on the highest heat setting until smoking hot. Place ground beef to a large mixing bowl. Then add chorizo to the same bowl torn (or cut) into small pieces. Add Worcestershire sauce, dried onion and garlic. Mix until just combined and formed into 8 even patties.
- In a flat dish combine salt, paprika, cumin, cilantro and cayenne pepper and swirl to combine. Place each burger into the dish to coat both sides thoroughly with the spice mix.
- When the grill is hot, grill burgers on high heat for about 2 minutes per side. Then turn the heat to medium low and remove from the burgers from direct heat. Continue to grill over indirect heat for an additional 4-6 minutes. *This can be achieved by using a higher rack found on many gas grills or by placing the coals on only one side of a charcoal grill.* During the last minute of grilling place the buns cut side down on the grill to toast.
- Remove buns and burgers from the grill to a foil lined baking sheet. Cover the meat with foil and allow to rest for about 5 minutes before serving. Top with the avocado mixture and enjoy!
Tried this recipe?Let us know how it was!