Ingredients
| Burger | |
|---|---|
| 1 | (1-pound) package JENNIE-O® Ground Turkey |
| 4 | ounces pork chorizo |
| 1 | tablespoon garlic powder |
| 1 | teaspoon chili powder |
| ½ | teaspoon onion powder |
| ½ | teaspoon salt |
| ¼ | teaspoon cumin |
| ¼ | teaspoon pepper |
| 4 | tablespoons HERDEZ® Avocado Hot Sauce, separated |
| ⅓ | cup crumbled quesa fresca |
| Sandwich | |
|---|---|
| 1 | tablespoon avocado oil |
| 1 | cup shredded purple cabbage |
| ½ | cup Pico de Gallo |
| 4 | slices pepper jack cheese |
| 4 | brioche burger buns |
| 2 | tablespoons mayonnaise |
| 4 | HERDEZ® Traditional Guacamole |
Directions
For the Burger
In medium bowl, combine ground turkey, garlic powder, chili powder, onion powder, salt, cumin, and pepper.
Mix in chorizo; then add 2 tablespoons HERDEZ® Avocado Hot Sauce and quesa fresca.
Heat oil in skillet to medium-high heat. While skillet is heating, form 4 burgers.
Cook burgers in skillet for 10 minutes, or until cooked through. Flip halfway and add cheese last minute of cooking.
*Kitchen Tip: Try these burgers grilled! Heat grill to medium-high heat. Brush burgers with avocado oil. Grill turkey burgers approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.
While burgers cook, make slaw.
For the Sandwich
In small bowl, combine cabbage, Pico de Gallo and 2 tablespoons HERDEZ® Avocado Hot Sauce.
Once burgers are cooked, add ½ tablespoon mayonnaise to each bun, then the burgers.
Once burgers are cooked, add ½ tablespoon mayonnaise to each bun, then the burgers.
Add extra HERDEZ® Avocado Hot Sauce (optional).