INGRID HOFFMANN’S LATIN BURGERS WITH CARAMELIZED ONION, JALAPENO RELISH AND AVOCADO SAUCE

Home Recipes Main Dishes Ingrid Hoffmann’s Latin Burgers To make the Latin Burgers In a large bowl, mix thoroughly by hand the ground beef, chorizo, Delicioso adobo, grated onion and breadcrumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. (If you make more than you need just separate with wax paper and freeze in freezer bag for future use. To make the Caramelized Onion and Jalapeno Relish Heat olive oil in a heavy skillet over medium-low heat. Add onions and season with salt and pepper. Add jalapeo chiles and brown sugar. Saut for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside. To make the Avocado Sauce Place avocado, mayonnaise, cream cheese, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper to taste. To cook the Latin Burgers Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Put the burgers on the hot grill or pan and cook, turning once, until desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended (approximately 10 minutes on each side). In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly. To serve Spread about 1 tablespoon avocado sauce on both sides of the buns. Lay a burger on each of the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish. Close with bun tops.