Recipe from: Brandon Matzek; recipe and photo courtesy of California Avocado Commission
Makes 6 burgers
The Burgers:
1 lb. ground pork
1 lb. fresh chorizo (not cured)*
1 garlic clove, grated or minced
½ t. smoked paprika
½ t. ground cumin
½ t. kosher salt
Toasted brioche buns or cemitas, pickled red onions, cotija cheese for serving
The Smashed Avocado:
1½ ripe (but not mushy) California Avocados**, peeled, pitted and sliced
Juice of ½ lime
1 t. mayo
1 T. chopped cilantro
Kosher salt
Freshly ground black pepper
Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground cumin and salt. Using your hands, quickly and gently mix the ingredients just until well-combined. Don’t overmix the meat. Form into 6 patties large enough to fit your buns.
Preheat an oiled grill or skillet to medium-high and cook burgers until golden and charred in spots (3 to 5 minutes per side). They should be at least medium (140°F internal temperature). Timing will depend on the shape/size of the burger. Let burgers rest for a few minutes before serving.
While the burgers are resting, add sliced avocados, lime juice, mayo and cilantro to a medium bowl, and mash using a fork. There should still be some larger chunks of avocado in the mix, so don’t mash it up too much. Season to taste with salt and pepper.
To serve: Stack up the burgers as follows: bottom bun, burger patty, smashed avocado, pickled red onions, cotija cheese and top bun.
*Fresh chorizo is also known as Mexican chorizo. Look for the style that’s just ground pork with seasonings added. Avoid the really mushy, pasty chorizo that’s in the tubes. It’s very fatty, and the burgers will not hold together properly when cooked.
**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.