- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1175
- Total Fat
- 93 g
- Saturated Fat
- 30 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 52 g
- Cholesterol
- 200 mg
- Sodium
- 1270 mg
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1175
- Total Fat
- 93 g
- Saturated Fat
- 30 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 52 g
- Cholesterol
- 200 mg
- Sodium
- 1270 mg
Ingredients
Directions
- Preheat the grill to medium-high heat.
- Mix together the beef and chorizo, sprinkling with salt and pepper. Form 4 patties, each around 6 ounces.
- Blend the jalapeno with the mayonnaise to make a jalapeno aioli. Transfer to a bowl and set aside.
- Make a pico de gallo by combining the tomatoes, red onion, cilantro, lime juice, salt, pepper and cayenne to taste.
- Grill the burgers until well done, around 5 minutes per side. Top each with a slice of pepper jack cheese. Grill the buns.
- Build the burgers by spreading a layer of jalapeno aioli on the bottom bun, followed by a slice of lettuce, the burger, some pico de gallo and finally the top bun with more aioli.
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