Preparation:
I like to save time on this recipe by buying pre-made fresh salsa and pre-cut fresh pineapple! If you want to make your own salsa and trim your own pineapple–knock yourself out!
Preheat the grill to high heat. In a large bowl, combine the chorizo, pork, garlic, Worcestershire, salt, thyme and oregano. Work the chorizo through pork mixture.
Divide the mixture into 4-6 portions, then shape it into patties.
Carefully slice the pineapple into ½ inch rounds.
Grill the patties 3 minutes per side for six, or 5 minutes per side for four patties.
Next, grill the pineapple slices for 2 minutes per side.
Toast the buns on the grill for 1 minute.
Remove the avocado from the peel, then slice 1/4 inch thick.
To assemble: place the patty on the bottom bun, followed by the pineapple, avocado slices, and the Pico on top. Cover with the bun and enjoy!
Pineapple-Chorizo Burgers
YIELD: 4-6 servings
Ingredients:
- 1/2 pound chorizo
- 1 1/4 pounds ground pork
- 1 garlic clove, minced
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 ripe avocado, thinly sliced
- Prepared fresh pineapple
- Store-bought Pico de Gillo or chunky salsa
- 4-6 soft sandwich rolls
Directions:
- I like to save time on this recipe by buying pre-made fresh salsa and pre-cut fresh pineapple! If you want to make your own salsa and trim your own pineapple--knock yourself out!
- Preheat the grill to high heat. In a large bowl, combine the chorizo, pork, garlic, Worcestershire, salt, thyme and oregano. Work the chorizo through pork mixture.
- Divide the mixture into 4-6 portions, then shape it into patties.
- Carefully slice the pineapple into 1/2 inch rounds.
- Grill the patties 3 minutes per side for six, or 5 minutes per side for four patties.
- Next, grill the pineapple slices for 2 minutes per side.
- Toast the buns on the grill for 1 minute.
Remove the avocado from the peel, then slice 1/4 inch thick. - To assemble: place the patty on the bottom bun, followed by the pineapple, avocado slices, and the Pico on top. Cover with the bun and enjoy!
