Name: Locked and Loaded Chorizo Burger
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 burgers
Ingredients: 1 pound hot or mild chorizo; 1 pound hot or mild bulk Italian sausage; 2 tablespoons butter; 4 onion rolls, split; 2 store-bought hash brown patties, cut in half, smashed and fried crispy; 4 eggs, fried to desired doneness; 1/2 cup fine-diced seeded firm Roma tomato; 1/2 cup mayonnaise; 2 tablespoons lemon juice; 1 tablespoon chopped fresh cilantro; 1 tablespoon chopped garlic; 1 tablespoon chopped scallions; 1 avocado, diced small; Salt and freshly ground black pepper

Directions

For the burger: Mix the chorizo and Italian sausage together in a bowl. Make 4 equal-size portions and flatten to about 4 inches in diameter.
Heat a large skillet over medium-high heat. Add the patties and 1/4 cup of water, cover and cook for 5 to 6 minutes on each side until the water is evaporated. Sear uncovered until slightly crispy for about 2 minutes, then remove to rest.
Butter and toast the rolls.
For the avocado-tomato mayo: Mix the tomato, mayo, lemon juice, cilantro, garlic, scallion and avocado in a bowl until well incorporated. Season to taste.
Spread equal amounts of the avocado-tomato mayo on both sides of the toasted rolls, then top the bottom rolls with a potato crisp, a patty, an egg and then the top rolls.

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Locked and Loaded Chorizo Burger

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