CHORIZO BURGERS WITH SMASHED CALIFORNIA AVOCADO

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Making burger patties at home is a quick and simple task that allows you to infuse plenty of flavor into the meat.

CHORIZO BURGERS WITH SMASHED CALIFORNIA AVOCADO;

Ingredients
For the burgers:

• 1 pound ground pork
• 1 pound fresh chorizo (not cured)*
• 1 garlic clove, grated or minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt

For the smashed avocado:

1. 1 1/2 ripe (but not mushy) California Avocados, peeled, pitted and sliced
2. Juice of 1/2 lime
3. 1 teaspoon mayo
4. 1 tablespoon chopped cilantro
5. Kosher salt
6. Freshly ground black pepper

For serving:

• toasted brioche buns, pickled red onions, cotija cheese

Instructions

1. Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground cumin and salt. Using your hands, quickly and gently mix the ingredients just until well-combined. Don’t overmix the meat.  Form into 6 patties large enough to fit your buns.
2. Preheat an oiled grill or skillet to medium-high, and cook burgers until golden and charred in spots (3 - 5 minutes per side). They should be at least medium (140°F internal temperature). Timing will depend on the shape/size of the burger. Let burgers rest for a few minutes before serving.
3. While the burgers are resting, add sliced avocados, lime juice, mayo and cilantro to a medium bowl, and mash using a fork. There should still be some larger chunks of avocado in the mix, so don’t mash it up too much.  Season to taste with salt and pepper.
4. To serve, stack up the burgers as follows:  bottom bun, burger patty, smashed avocado, pickled red onions, cotija cheese and top bun.
5. Fresh chorizo is also known as Mexican chorizo. Look for the style that’s just ground pork with seasonings added. Avoid the really mushy, pasty chorizo that’s in the tubes. It’s very fatty, and the burgers will not hold together properly when cooked

californiaavocado.com