Yep, another burger.
This one is made with a combination of ground round and chicken chorizo and stuffed with white cheddar and pineapple. Yes – pineapple! It’s soooooo good.
I also made an enchilada mayo to add a little heat – That shit is good. The entire burger is outstanding.
I made these on a whim because I got some chicken chorizo from Sprouts last week. Their meat department is awesome, not to mention their produce section looks like a work of art.
This is my daughter’s hand, not mine – God love her for doing it. Meat grosses her out and I was so proud of her for not gagging and throwing it down. That would have been a tragedy because I couldn’t wait to eat it after I got my shots.
Traditional chorizo is very greasy, but chicken chorizo is a good compromise, at least for me. This was my first time trying it and I loved it – there was just enough juice for the bun to soak up but not overly greasy.
The enchilada mayo, although it may sound crazy, marries perfectly with the flavors of the chorizo and pineapple. It’s just the right element to balance it all out. What I love about sharp white cheddar is that it’s sturdy enough to not ooze out of the burger while it’s cooking and melts perfectly. Just make sure you seal the edges really good and pop them in the fridge for a little bit before you cook them.
You can make the mayo as spicy as you want by the amount of enchilada sauce in the mayo; just taste and adjust. You’ll need lots of napkins for this one, but it’s so worth it.
The burger struggle is real.
- 1/2 lb. ground round
- 1/2 lb. chicken chorizo
- 1 tsp Worcestershire sauce
- 1 tsp sea salt
- 1 tsp coarse black pepper
- 4 oz. Cabot Seriously Sharp White Cheddar, shredded
- 4 oz. Dole Crushed Pineapple
- 1 package burger buns, toasted
- 1 tomato, sliced
- Flat leaf Italian parsley, chopped
- Enchilada sauce
- Combine ground round, chorizo, Worcestershire, salt and pepper until thoroughly combined; refrigerate for 30 minutes.
- Form into 8 thin burgers and put about a tsp each of the shredded cheese and crushed pineapple in the center of half.
- Top each with remaining burgers and seal around the edges; refrigerate again for 15 minutes.
- Grill or pan fry until done (I made these on medium heat and covered them at the end to make sure they were done but not too done).
- Combine enchilada sauce and mayo together (the amount of each is to your preference)
- Assemble burger by topping bottom half with parsley, enchilada mayo, burger, tomato and top bun.
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