Costa Frico Chorizo Burgers w/ Cantaloupe Salsa

Name: Costa Frico Chorizo Burgers w/ Cantaloupe Salsa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 clove garlic, crushed; 2 Tbsp extra virgin olive oil; 12 Tbsp freshly shredded parmesan cheese (about ¾ cup); 1 c diced cantaloupe; 1/2 c diced red bell pepper; 1/2 c diced jicama; 1/4 c chopped green onion; 1/4 c mixed fresh herbs (i.e. cilantro, basil, italian parsley) rough chopped; 1/8-1/4 tsp red pepper flakes; 2 Tbsp plus 2 teaspoons fresh lime juice, divided; 1/4 tsp coarse salt; 1 1/4 lb ground chicken; 3/4 lb spicy chorizo sausage, raw, casing removed; 1 avocado, halved lengthwise, pitted; 6 bakery-fresh hamburger rolls (i.e. sourdough, seeded, or dutch crunch); 6 slice jalapeno or pepper jack cheese; 6 medium buttercrunch or romaine lettuce leaves

By Teresa Smith
@sleeveless

This burger is all about texture and Latin American flavors! The spicy Chicken/Chorizo patties get cooled off with a Cantaloupe lime salsa and creamy avocado slices. Then your palette wakes up again with the tangy crunch of Parmesan Frico chips! When I serve this at parties, everyone raves it's a fiesta in your mouth!

Rating:

★★★★★ 2 votes5

Comments:

2 Comments

Serves:

Prep:

20 Min

Cook:

25 Min

Ingredients

1 clove

garlic, crushed
2 Tbsp

extra virgin olive oil
12 Tbsp

freshly shredded parmesan cheese (about ¾ cup)
1 c

diced cantaloupe
1/2 c

diced red bell pepper
1/2 c

diced jicama
1/4 c

chopped green onion
1/4 c

mixed fresh herbs (i.e. cilantro, basil, italian parsley) rough chopped
1/8-1/4 tsp

red pepper flakes
2 Tbsp

plus 2 teaspoons fresh lime juice, divided
1/4 tsp

coarse salt
1 1/4 lb

ground chicken
3/4 lb

spicy chorizo sausage, raw, casing removed
1

avocado, halved lengthwise, pitted
6

bakery-fresh hamburger rolls (i.e. sourdough, seeded, or dutch crunch)
6 slice

jalapeno or pepper jack cheese
6 medium

buttercrunch or romaine lettuce leaves
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How to Make Costa Frico Chorizo Burgers w/ Cantaloupe Salsa

Step-by-Step

Preheat oven to 375 degrees. Combine crushed garlic and olive oil in small bowl; reserve.
Line a sided baking sheet with parchment paper. For Frico chips, place 12 level tablespoons of cheese onto lined sheet, spacing about 1 inch apart. Pat down to form flat, circles about 2 ½ “ diameter . Place baking sheet in center of oven and bake 6 to 9 minutes ; remove crisps when they become lacy and light golden brown. Cool 2 minutes and transfer to paper towels.
Preheat gas grill to medium high.
In medium bowl, combine cantaloupe, bell pepper, jicama, onion, herbs, pepper flakes, 2 tablespoons lime juice and salt; taste and adjust seasoning. (If prepared ahead, refrigerate until ready to use).
Make 9 lengthwise cuts into each avocado half and sprinkle tops with 2 teaspoons lime juice. Cover with plastic wrap; set aside.
Combine chicken and chorizo in large bowl, using hands, mix gently and shape into 6 patties to fit rolls.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until the juices run clear, 6 to 8 minutes per side. During the last 2-3 minutes of cooking time, top patties with a slice of pepper jack cheese; cover until melted.
Brush cut sides of rolls with reserved garlic –oil and toast lightly on outer edges of grill.
When ready to assemble, top each bottom roll with a lettuce leaf, cheese-topped patty, some cantaloupe salsa, 3 slices avocado, and 2 frico chips and close with roll tops. Garnish with herb sprigs, lime wedges and extra frico chips, you may have made, if desired.