Have you ever heard the saying, “If you can’t take the heat, you should get out of the kitchen.” Well, I have learned through my experimentation and developing of new recipes I need to have an open heart to feedback and criticism. My children are allowed to say, “It’s not my favorite” or “Mama, please make it again.” My husband can give me more specific advice and feedback such as, “I do not like crunchy stuff in my guacamole.” I take it and roll with it – then I adjust or develop something new. It doesn’t mean I’ll never cook that recipe again, but it means maybe that recipe isn’t for that person. There may be another person that really enjoys crunchy radishes in their guacamole.
Erik, my husband, requested chorizo burgers. Without hesitation I told him I would create something that would hit the spot. I figured out the beef to chorizo ratios pretty quick and made a solid burger. But the radish guacamole was a “No Go” for him. Now, I didn’t give up on this concept right away, I tested him twice and everything was great but the guacamole. I mixed up a creamier guacamole recipe to share with my chorizo burger and quick cabbage confetti. This recipe says simple and bold at the same time – big on flavor, but not too sophisticated.
I tested this recipe several times and feel confident in the flavors and the layers. This multi-faceted burger recipe is a great last hurrah to summer – AKA a “Back to School Bash.” This summer, like all summers, was crazy and fun all at the same time. Celebrating the end of summer is always bitter sweet, but knowing that we will have a routine is starting make me smile. If you have the same feelings, then go ahead an throw a Back to School Bash. This is a laid back meal that Dads and Moms will appreciate, just as they appreciate that school is back in session!!
In our family we love two things: Mexican food and cooking on the barbecue, so combining the two seems naturally delicious! Layers are important in this recipe. Your bottom layer should be crispy so you can either start cheese quesadilla or a hearty piece of lettuce. Then add a juicy grilled chorizo burger. Next, top the burger with creamy Verde guacamole. Lastly, add a simple confetti of cabbage, corn, cilantro and tomatoes with a sprinkling of Mexican cheese (Cojita). Perfect sides are seasoned grilled corn and chips with beans & salsa.
I sourced my chorizo from Whole Foods. The flavor is fantástico. I have used this chorizo with fried eggs, brekkie tacos and pinto bean dip. My family gives it a two thumbs up. If you like a slightly less spicier chorizo, Metropolitan Market makes one that will work well for your palate. I use an organic ground beef to compliment the chorizo. The beef and the chorizo are two solid ingredients; you need very little seasoning on top of the burgers. Just use kosher salt and seasoned pepper on both sides.
Here is the thing to remember – these burgers are pork and beef. Use your meat thermometer to make sure they are to temp for cooked pork – 170 degrees.
This guacamole is super simple, you take a 3 small avocados and smash them with a fork. My daughter was being silly and used a whisk! Then, you simply add 3 heaping tablespoons of Salsa Verde from Trader Joe’s and the same amount of chopped cilantro. If you like onions – add some finely diced red onions for kicks!
Top it with a squirt of lime juice and salt and pepper. I also put in some garlic salt. Oh Yeah!
Gather up the needed items: coleslaw mix, grape tomatoes, cilantro, corn, avocado oil and lime. Mix your prepared ingredients and then top with lime juice and drizzled oil. Mix again and add salt and pepper to taste!
The top and the bottom layer play the role as the bun. Bottoms up to a great slice of lettuce or an extra crispy cheese quesadilla. You pick, they both taste great!
The top layer is the creamy Verde guacamole and cabbage confetti! Top your whole plate off with extra cilantro and lots of Mexican Cheese – Cotija.
Makes 4 -5 Burgers
- 1 pound of organic ground beef
- 1/3 pound of ground quality chorizo
Combine 1/3 pound of quality chorizo with 1 pound of organic ground beef. Mix by hand making 4 to 5 patties. Use seasoned pepper and Kosher salt on both sides and set aside until your grill is hot.
Grill the burgers on both sides. Remember that these burgers have pork in them, so they need to reach the fully cooked temperature of 170 degrees.
Salsa Verde Guacamole
- 3 Avocados
- 3 heaping TBS of Trader Joe’s Salsa Verde
- 3 TBS of chopped cilantro
- 1 squeeze of lime juice
- Salt and Pepper to taste
- Garlic Salt to taste
Combine 3 small smashed avocados with 3 tablespoons of Salsa Verde from Trader Joe’s. Mix until the guacamole reaches your desired texture. Chop up 3 TBS of cilantro and add to the mixture. Put a squeeze of lime on top, then sprinkle with salt, pepper and garlic salt. Mix once more.
- 1 and 1/3 cups of cabbage mix
- 1/3 cup of cut grape omatoes
- 3 Tablespoons of chopped cilantro
- 1/3 cup of corn
- A drizzle of avocado oil
- A squeeze of lime juice
- Salt and Pepper to taste
In a bowl add the prepared cabbage mix with chopped tomatoes and cilantro. Then add the corn. You can use leftovers from corn on the cob or organic corn from the can. Drizzle avocado oil over the mixture and squeeze lime juice on top. Mix, then salt and pepper the confetti and mix again. Go light on the oil, lime juice and seasonings – you can add more if needed. A little finely diced red onion can be added if desired.
Putting it all together
- Chorizo burger
- Salsa Verde Guacamole
- Cabbage Confetti
- Mexican Cojita Cheese, crumbled
Lay Crispy Quesadilla or Lettuce on a plate. Layer next with the grilled Chorizo burger, then top with a hearty wallop of the Guacamole. Sprinkle some of the Cabbage and lastly lightly top with the crumbled Cojita cheese.
If you need an excuse to have a margarita- make this burger; they pair perfectly!! Also if you love Radishes – add them to your guacamole. The crunch of the radish is irresistible to me. Much love to my husband Erik who inspires me to create.