Costa Frico Chorizo Burgers w/ Cantaloupe Salsa

Teresa Smith


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!


★★★★★ 2 votes

20 Min
25 Min


  • 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

How to Make Costa Frico Chorizo Burgers w/ Cantaloupe Salsa


  1. Preheat oven to 375 degrees. Combine crushed garlic and olive oil in small bowl; reserve.
  2. 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.
  3. 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).
  4. Make 9 lengthwise cuts into each avocado half and sprinkle tops with 2 teaspoons lime juice. Cover with plastic wrap; set aside.
  5. 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.
  6. Brush cut sides of rolls with reserved garlic –oil and toast lightly on outer edges of grill.
  7. 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.

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