A&M's Testing Notes:
Expand Collapsealettajocius's Notes:
1.5 pounds Ground beef Ask a question about this ingredient
.5 pounds Chorizo sausage, removed from casing Ask a question about this ingredient
1 tablespoon pepper Ask a question about this ingredient
1.5 teaspoons salt, reserving .5 for tomatillos Ask a question about this ingredient
1 teaspoon Pilsen seasoning (Found at Spice House, Evanston or Geneva, IL) Ask a question about this ingredient
4 slices pepper jack cheese Ask a question about this ingredient
4 tomatillos, depending on size Ask a question about this ingredient
1 tablespoon canola oil Ask a question about this ingredient
3 jalapenos, rib and seeds removed, sliced Ask a question about this ingredient
1/4 cup mayonnaise Ask a question about this ingredient
1 teaspoon adobo sauce (from can of chipotle) Ask a question about this ingredient
4 Onion brioche rolls, split Ask a question about this ingredient
Make mayonnaise by combining adobo sauce and mayo. Set aside in fridge.
Ask a question about this stepTo make burgers, bring ground beef (80/20 is best for this application) and chorizo to room temperature or just above. Place both meats in large bowl, adding spices. Mix by hand until combined, but not mushy. Make into patties, creating a small well/dip in the middle to keep the burger's shape. Keep in fridge for 30 mins.
Ask a question about this stepWhile beef is resting, slice tomatillos and sprinkle w/ salt and gently toss with canola oil. Place in grill pan or on hot grill to char and tenderize. When tomatillos are fork-tender, remove and place on plate to keep shape. In remaining oil/juices, toss sliced jalapenos until tender and wilted. Keep aside.
Ask a question about this stepRemove beef/chorizo mixture from fridge 15 mins prior to grilling. During that time, prepare grill for burgers or griddle for flat-top cooking. Place burgers on grill and cook to desired doneness, adding cheese and melting. Butter and grill brioche buns in the last few minutes and spread prepared mayonnaise on buns. Mash avocados when near ready. Place bun on mayo and top with jalapenos, then tomatillos. Spread avocado on top bun. Enjoy!
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Miranda is an editor at Food52.
