Chorizo Chile Burger with Pickled Onions and Poblano Avocado Spr
Elevate your burger game with this bold and flavorful Chorizo Chile Burger with Pickled Onions and Poblano Avocado Spread. Juicy patties made with a tantalizing blend of ground beef and smoky chorizo are perfectly grilled and paired with a creamy, zesty avocado spread infused with fire-roasted poblano peppers and fresh cilantro. Topping it all off are tangy, quick-pickled red onions, adding the perfect pop of acidity to balance every bite. Nestled in buttery, toasted hamburger buns, this burger is a flavor-packed masterpiece that’s perfect for backyard barbecues or weekday indulgence. Ready in under an hour, this recipe brings together smoky, creamy, and tangy notes for a burger experience like no other.
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Recipe Information
Ingredients
- 1 pound ground beef (80/20 blend)
- 0.5 pound ground chorizo sausage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 poblano peppers
- 2 large avocados
- 1 tablespoon lime juice
- 2 tablespoons cilantro, chopped
- 0.5 red onion, thinly sliced
- 0.5 cup white vinegar
- 0.5 cup water
- 1 tablespoon sugar
- 1 teaspoon kosher salt (for pickled onions)
- 4 hamburger buns
- 2 tablespoons butter, melted
Instructions
In a small saucepan, combine white vinegar, water, sugar, and kosher salt for the pickled onions. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Remove from heat and pour over the sliced red onions in a heatproof bowl. Let sit for at least 15 minutes while you prepare the rest of the dish.
Place the poblano peppers directly over a gas flame or on a grill. Roast them until the skins are charred and blackened, turning frequently. Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the charred skins, remove the seeds and stems, and chop the roasted flesh. Set aside.
In a medium bowl, mash the avocados with lime juice, chopped cilantro, and a pinch of salt. Stir in the roasted poblano peppers and taste to adjust seasoning. Cover and refrigerate until ready to use.
In another large bowl, mix the ground beef, ground chorizo sausage, salt, and black pepper until combined. Divide the mixture into 4 equal portions and shape into burger patties, making a small indentation in the center of each patty to prevent puffing up during cooking.
Preheat a grill or skillet over medium-high heat. Cook the burger patties for 4-5 minutes per side, or until they reach your desired doneness. Transfer to a plate and let rest for 5 minutes.
While the patties are resting, toast the burger buns by brushing the insides with melted butter and placing them on the grill or skillet until golden brown.
To assemble, spread a generous layer of the poblano avocado spread on the bottom half of each bun. Add a cooked chorizo burger patty and top with a mound of pickled onions. Finish with the top bun and serve immediately.
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.4 g | 374% | |
| Saturated Fat | 101.6 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 8181 mg | 356% | |
| Total Carbohydrate | 133.5 g | 49% | |
| Dietary Fiber | 92.9 g | 332% | |
| Total Sugars | 26.9 g | ||
| Protein | 197.2 g | 394% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 310 mg | 24% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4915 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
