OWNburger recipesOWN Videomartita jara

Beef Chorizo Burgers With Feta And Avocado Cream. Need We Say More?

Beefy Chorizo Burgers With Feta And Avocado Cream. Need We Say More?
By 

OWN

Sure, everyone loves a basic burger, but when you're in the mood for something with a little more spice, there's nothing better than flavorful chorizo to kick things up a notch. Chef Martita Jara of "Home Made Simple" shares her savory beef-and-chorizo burgers, topped with a cool avocado cream and some tangy feta cheese spread. Delish.

Beef and Chorizo Burgers with Feta and Avocado Cream

beef and chorizo burgers

Serves 4

Burgers
3/4 lb. ground beef
3/4 lb. chorizo
4 burger buns, pre-sliced
4 grilled jalapenos, optional

Avocado Cream
1/2 c. sour cream
2 whole ripe avocados, peeled and pit removed
1 jalapeno, chopped
1 tsp. fresh mint
2 Tbsp. extra virgin olive oil
3 Tbsp. fresh lime juice
2 garlic cloves, chopped
1 tsp. kosher salt
1/2 tsp. ground pepper

Feta Topping
1/2 c. fresh feta
1/2 c. tomato, seeded and diced
1/2 c. cucumber, diced
1/4 c. fresh lemon juice
2 Tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. ground pepper

Directions

To make the avocado cream: Place all ingredients in a blender or food processor, and blend until smooth. Set aside.

To make the feta topping: Place all ingredients in a medium size bowl, and stir to combine. Set aside.

To make the burgers: Preheat a grill pan or outdoor grill to medium heat.

In a medium bowl, combine the beef and chorizo with a pinch of salt and pepper. Divide the meat mix to form 4 patties.

Place patties on the preheated grill, about 4 minutes per side or until you reach your preferred doneness. Set grilled patties aside and cover with aluminum to keep warm.

Meanwhile, half the burger buns and toast the insides on the grill until golden brown.

Layer 2 Tbsp. avocado cream, 1 patty, 2 Tbsp. of feta topping and 1 grilled jalapeno, if desired, in each bun.

Pairs well with: Sparkling lemonade elixir

Related

burger recipesOWN Videomartita jaraownhome made simple

Before You Go

Quick Biscuit Strawberry Shortcake
Guerilla Culinary Brigade
You could spend an hour making classic American strawberry shortcake, but John Keller, chef at Co-Op Food & Drink in New York, has figured out a way to cut the process down to 10 minutes. His secret ingredient: store-bought biscuit dough that comes in a tube. Strawberries, sugar, heavy cream and vanilla help transform any brand of the humble supermarket product into a guest-worthy treat.

Get the recipe: Quick Biscuit Strawberry Shortcake
Citrus Salad With Brandy Sabayon
Thinkstock
At La Silhouette restaurant in New York, pastry chef Jeff Sytsma serves a peanut butter sabayon (a light, foamy Italian mousse) with warm chocolate cake. This more traditional version -- made with just brandy, water, egg yolks and sugar -- is a lovely complement to bright pink and orange winter fruits such as blood oranges, Cara Cara navels and grapefruit.

Get the recipe: Citrus Salad with Brandy Sabayon
Banana Ginger Parfait
Thinkstock
Chef Anthony Stewart of the Pritikin Longevity Center & Spa in Miami transforms one of our go-to quick desserts -- a parfait -- by using unconventional ingredients, like apple juice concentrate and ginger root. Follow Stewart's recipe to keep it healthy or make it with vanilla bean ice cream instead of Greek-style nonfat plain yogurt for a richer dessert.

Get the recipe: Banana Ginger Parfait
Nutella And Caramelized Banana Crepes
Sabina Belkin
This dish may sound complicated, but Sabina and Lorraine Belkin, sisters and chefs/owners of Duo Restaurant & Lounge in New York, promise it comes together quickly: You can brown the bananas in just two minutes and cook the crepes in two more. In less than 10 minutes, you'll have the classic late-night Parisian street food right in your own kitchen.

Get the recipe: Nutella and Caramelized Banana Crepes
Sparkling Lemon-Strawberry Floats
Thinkstock
Puckery lemon sherbet, crushed frozen strawberries and sparkling wine all poured into a single glass make for a gorgeous palate cleanser that falls somewhere between a slushy and a smoothie. A champagne flute or coupe is perfect for this dessert; top it with a sprig of mint.
Lemon Ricotta Bowls
Thinkstock
Follow a rich meal with this unexpected choice, where ricotta -- which usually only shows up on the dessert menu in cheesecake -- gets the spotlight. Though it only takes a minute to stir two cups of cheese with a teaspoon each of lemon zest and juice, a half teaspoon of vanilla and sugar to taste, it's best if you make it before dinner so the cheese can absorb the bright flavors.
Ice Cream Sandwiches
Thinkstock
The trick to making these standbys perfect is to use soft cookies. Country Choice Organic cookies are ideal and come in oatmeal raisin, oatmeal chocolate chip and double fudge brownie flavors. The fun is in dreaming up the perfect sandwich combination: Try chocolate chip with limited edition amaretto almond crunch, snickerdoodles with Ben & Jerry's cinnamon ice cream or chocolate cookies with any peanut butter ice cream.
Warm Chocolate Pudding
Thinkstock
Author and Food Network chef Kathleen Daelemans says this pudding -- which you can whip up with pantry ingredients including sugar, cocoa powder, cornstarch, bittersweet chocolate and vanilla extract -- is best eaten just five minutes after it comes off the stove, when it's barely set.

Get the recipe: Warm Chocolate Pudding
|
Submit a tip

Popular in the Community

Close

What's Hot