Serving Size: 1 Burger
Prep Time: 20 minutes
Cook Time: 10 minutes
DIRECTIONS: In a large bowl combine ground beef and ground chorizo until both meats are well blended. Divide meat into 6 one-third pound patties. Grill at medium-high heat for approximately 7 minutes per side or until the internal temperature reaches 150 to 160 degrees. While patties are approaching the desired doneness place a slice of Monterrey Jack cheese on each patty as to allow it to melt. Lightly butter each half of the Brioche buns and place on the grill for approximately 2 minutes until the buns are toasted and showing grill marks. Cut onions and peppers into stripes. Place onion and peppers in a pan with some olive oil and sauté over medium heat until vegetables become caramelized and onions are translucent. Cut tortillas into thin strips. Fry stripes in hot oil (375 degrees) for about 5 to 10 seconds until strips are crispy and crunchy. In a food processor combine avocado, sour cream, the juice of one lime, minced garlic, and minced cilantro. Mix until ingredients are smooth and well incorporated. Salt and pepper to taste. Assembly: Spread Avocado Cream Sauce (see recipe below) on bottom half of the grilled Brioche bun then place grilled hamburger patty with melted Monterrey Jack cheese on top. Top with grilled onions and peppers followed by the fried tortilla strips. Place the top of the bun on the burger and enjoy.
Recipe by: Ryan Janzen via WFC Recipe Contest