Stuffed Chorizo Burgers with Salsa Verde

Ingredients

• Pork and beef chorizo

  6 oz or 170g

• Mexican cheese

  Queso anejo

  6 oz or 170g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

• Garlic

  Raw

  3 cloves, minced or 9g

• Jalapeno peppers

  Raw

  ¼ pepper or 4g

• Ground beef

  80% lean meat / 20% fat, raw

  30 oz or 851g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Hamburger bun

  Mixed-grain

  6 roll or 258g

• Salsa verde

  Campbell soup company, pace

  1 ⅓ cup or 340g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Tomatoes

  Red, ripe, raw, year round average

  ½ medium whole or 62g

• Pepper or hot sauce

  Ready-to-serve

  3 tsp or 14g

Directions

1. Cook the chorizo in a skillet over medium heat, crumbling it until cooked through, about 4-6 minutes. Drain and let cool slightly.
2. Combine the cooked chorizo with crumbled cheese, half of the chopped cilantro, minced garlic, and minced jalapeno.
3. Shape the ground beef into 1/4-inch thick patties, using two patties per burger.
4. Spread the chorizo mixture over half of the patties, leaving a 1/2-inch border. Top with remaining patties and pinch edges to seal. Refrigerate for 30 minutes.
5. Season the burgers with salt and black pepper.
6. Grill the burgers on a greased rack over medium heat, covered, until the internal temperature reaches 160°F, about 6-8 minutes per side. Tent with foil and let rest for 4-5 minutes.
7. Grill the buns until golden brown.
8. Serve the burgers on buns with salsa verde, sliced red onions, sliced tomatoes, hot sauce, and remaining cilantro.