Chorizo Pepper Jack Cheeseburgers with Guacamole

Chorizo Pepper Jack Cheeseburgers with Guacamole

Since I made some delicious homemade chorizo sausage last week, I've been enjoying it in as many ways as possible. I've grilled the sausage, smoked it and used it in an absolutely amazing brunch dish with eggs and spicy tomato compote. (See that photo along with the original sausage recipe by clicking here.)

Yesterday when burgers were on our weekend menu, I decided to add some of the loose sausage meat to the ground beef as I've done before with other sausages. The burgers turned out juicy and delicious and worked beautifully with the melting pepper jack cheese and guacamole. If you're looking for a way to breathe some life into boring burgers, this is a very tasty choice.

Makes 4, six ounce burgers.

• 6 ounces chorizo sausage meat
• 18 ounces regular ground beef

Combine the sausage and ground beef well and form into 4 large patties. Season the patties with salt and pepper or dust them all over with some of our Smokin' Summer Spice Dry Rub.  Cook to well done over high heat on a gas or charcoal grill, about 6 minutes per side. In the final minute or two add:

• sliced pepper jack cheese (about 1 1/2 ounces per burger)

Serve on toasted buns topped with

• thick sliced tomatoes
• guacamole

Easy Guacamole

• 1 large ripe avocado
• juice of 1/2 lemon
• 1/2 tsp fresh black pepper
• 4 tbsp hot sauce (optional or to taste)
• 1/4 tsp sea salt (or to taste)

Crush the avocado roughly in a mortar and pestle or just with a fork. Add the remaining ingredients and stir well. Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the color.

Chorizo Pepper Jack Cheeseburgers with Guacamole

Since I made some delicious homemade chorizo sausage last week, I've been enjoying it in as many ways as possible. I've grilled the sausage, smoked it and used it in an absolutely amazing brunch dish with eggs and spicy tomato compote. (See that photo along with the original sausage recipe by clicking here.)

Yesterday when burgers were on our weekend menu, I decided to add some of the loose sausage meat to the ground beef as I've done before with other sausages. The burgers turned out juicy and delicious and worked beautifully with the melting pepper jack cheese and guacamole. If you're looking for a way to breathe some life into boring burgers, this is a very tasty choice.

Makes 4, six ounce burgers.

• 6 ounces chorizo sausage meat
• 18 ounces regular ground beef

Combine the sausage and ground beef well and form into 4 large patties. Season the patties with salt and pepper or dust them all over with some of our Smokin' Summer Spice Dry Rub.  Cook to well done over high heat on a gas or charcoal grill, about 6 minutes per side. In the final minute or two add:

• sliced pepper jack cheese (about 1 1/2 ounces per burger)

Serve on toasted buns topped with

• thick sliced tomatoes
• guacamole

Easy Guacamole

• 1 large ripe avocado
• juice of 1/2 lemon
• 1/2 tsp fresh black pepper
• 4 tbsp hot sauce (optional or to taste)
• 1/4 tsp sea salt (or to taste)

Crush the avocado roughly in a mortar and pestle or just with a fork. Add the remaining ingredients and stir well. Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the color.