Ingredients Jump to Instructions ↓

  1. 1 large tomatillo (diced)

  2. 1 large jalapeno pepper (diced)

  3. 10 slices of bread & butter pickles (diced)

  4. 1/2 teaspoon ginger Salt (to taste)

  5. 1 tablespoon freshly squeezed lime juice

  6. 1/2 tsp of dried cilantro leaves Burgers:

  7. 3/4 cup cracker crumbs (about 20 saltine crackers) one

  8. 7 1/2-oz can chipotle peppers in adobe sauce

  9. 2 pounds ground beef (80% lean)

  10. 12 oz. raw pork chorizo

  11. 1 egg, lightly beaten

  12. 3 jalapenos (diced)

  13. 1/2 red onion (diced)

  14. 1 tablespoon minced garlic

  15. 1/2 Tablespoon salt

  16. 1 teaspoon black pepper Vegetable oil, for brushing on grill rack

  17. 8 Onion Rolls, split Prepared horseradish

Instructions Jump to Ingredients ↑

  1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make salsa, combine all ingredients in a bowl and stir well. Chill in refrigerator until burgersare ready to serve. Put crackers in food processor, process until finely ground. Puree chipotle peppers w/adobe sauce in blender. Set both ingredients aside. To make burgers, combine ground round, chorizo, cracker crumbs, egg, jalapenos, red onion, pureed chipotle peppers, garlic, salt and pepper. Mix well (it's best to mix with hands). Divide the meat mixture into 8 equal portions and form into patties. Brush the grill rack with oil. Place the patties on rack, cover grill and cook. Keep an eye on the patties while grilling, the grease from the chorizo can cause flames to increase, burning the patties. Cook each side for 15-20 minutes, to assure that chorizo is cooked thoroughly. Turn only once. After patties are done place patties on paper towel; allow excess grease to drain. Place buns on grill until lightly toasted. To assemble the burgers, on top and bottom buns spread on horseradish. Place patties on bottom buns, add tomatillo relish on top of patties; add bun tops and serve.


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