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. Warm a skillet over medium heat. Cook the chorizo, breaking it into small crumbles, until browned and cooked through, 4–6 minutes. Drain excess fat and let it cool slightly.
2. In a bowl, mix the cooked chorizo with the crumbled queso añejo, half of the chopped cilantro, the minced garlic, and the minced jalapeño until evenly combined.
3. Divide the ground beef into 12 equal portions and press each into a thin 1/4-inch patty.
4. Spoon the chorizo-cheese mixture onto 6 patties, leaving a 1/2-inch border. Top with the remaining patties and crimp the edges to seal well. Refrigerate the stuffed patties for 30 minutes.
5. Season both sides of the patties with salt and black pepper just before grilling.
6. Preheat a grill to medium and oil the grates. Grill the burgers, covered, until an instant‑read thermometer inserted into the center reads 160°F, about 6–8 minutes per side. Tent with foil and rest 4–5 minutes.
7. Split the buns and grill cut sides until lightly toasted and golden.
8. Assemble the burgers on toasted buns with salsa verde, sliced red onion, sliced tomato, hot sauce, and the remaining chopped cilantro.