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These flavor-packed burgers feature ground chorizo (a Mexican-style spiced pork sausage) topped with melty mozzarella cheese and creamy guacamole. A side of cabbage and tomato slaw combined with mayonnaise, fresh lime juice, and crunchy peanuts lends it all zesty, creamy contrast.
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Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise; squeeze the juice into a large bowl. Cut out and discard the core of the cabbage; thinly slice the leaves. Halve the tomatoes. Thinly slice the cheese. Halve the buns.
To the bowl of lime juice, add the mayonnaise and lime zest. Season with salt and pepper; whisk to combine. Add the sliced cabbage and halved tomatoes. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties (you'll omit the breadcrumbs for black bean patties). Cook 4 to 6 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and top with the sliced cheese. Loosely cover the pan with foil and cook 4 to 6 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a plate; wipe out the pan.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, guacamole, and cooked patties. Serve the burgers with the slaw on the side. Garnish the slaw with the peanuts. Enjoy!
Tips from Home Chefs