SUPREMO® BURGER

Ingredients

2 lbs. ground sirloin

12 oz. Supremo® Pork Chorizo from V&V SUPREMO® (plastic casing removed)

1 Tbsp. ground black pepper

1/2 tsp. salt or to taste

6 large tomato slices

6 lettuce leaves

6 thin red onion slices

14 oz. V&V SUPREMO® CHIHUAHUA® cheese, cut in slices

6 hamburger buns of your choice

Avocado Cream (See recipe)

In a large bowl, combine ground beef, pork chorizo, pepper and salt.
Divide mixture into six large meatballs.
Place one meatball on a large square of plastic wrap, and cover with another large square of plastic wrap.
Press down hard with bottom of a plate to form a flat circle. Repeat procedure for each burger.
Place nonstick skillet over medium heat. Do not add oil. Place as many burgers in the skillet as will fit in one layer. Cook one side for 4 minutes, flip over, and add 2 slices of cheese and cook for another 5 minutes.
Burgers should be cooked through for this preparation. Internal temperature should be 165 degrees F. If using an outdoor grill instead of a skillet, follow the same general procedure.
Spread avocado cream generously on each half of bun. Place lettuce, and red onion on bottom half, then burger, tomato, and top with bun.