Chorizo Burgers

Makes 6 – 1/3 lb burgers or 12 – 3oz sliders
1 pkg Mulay’s Chorizo
1 lb ABF* Ground Beef
(Antibiotic Free)
1 egg (optional)
6 Buns /12 slider rolls

2 lg Poblano Peppers or Hatch Green Chilis
1 onion
¼ c. Olive Oil
Salt & Pepper

1 bunch fresh cilantro
2 Avocados
6 slices pepper jack cheese
1 c salsa

Preheat BBQ or smoker to 350° (medium). Mix meats and egg together with hands until completely combined. Divide into 6 for burgers or 12 for sliders, shape into patties, set aside on tray. Cut Poblano Peppers open lengthwise on one side, removing tops and seeds. Divide peppers into 3rds, (cut those in ½ for 12 sliders). Slice onion thin and combine with peppers in medium bowl. Pour olive oil over veggies and sprinkle with salt and pepper, stir until completely coated. Put veggies on grilling tray and put on grill, stirring occasionally. After 10 minutes raise the temperature to 425° (medium high) Once at temp place burgers on grill. Cook until desired temp or 145° for medium rare. While burgers are cooking, coarsely chop cilantro, slice Avocados, then place in a serving bowl along with the salsa. When burgers are done, remove from grill along with veggies. Serve buffet style allowing for individual creativity!