Yep, another burger post.
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound chorizo
- 2 chipotle peppers diced
- 1 large onion finely diced
- 1/2 cup panko or breadcrumbs
- fresh mozzarella
- 1 large onion, sliced
- 2 jalapeños, sliced
- 1 tbsp olive oil
- 1/4 cup brown sugar
- 4 chibata rolls
- chipotle ranch or mayo
- sliced avocado
Directions
Combine the beef, veal, chorizo, peppers, onion and panko in a large bowl. Place in fridge for about a half an hour covered to let everything gel.
In the meantime get started on the onions. Place onions and jalapeños in a frying pan with some olive oil on medium-hi and fry until onions become soft. Reduce heat to medium-low and allow the pan to cool a bit, then add brown sugar. Cook for another 3-4 minutes or until sugar has all been liquified and begins to caramelize in the pan. Salt and pepper to taste. Place peppers and onions in a bowl for later.
Take meat mixture out of the fridge and form into burger patties. Either grill or pan fry until medium/medium-well. You don’t want rare burgers due to the chorizo. When burgers are close to being done, top with a healthy portion of onions and mozzarella balls. Allow enough time for the balls to melt. Now is a good time to toast up those buns on the grill or in the broiler.
Slather some chipotle ranch on those toasted buns. Give each bun a burger and top with sliced avocado. Enjoy!