Ingredients:
• 1 pound (453.5 g) ground pork
• 6 ounces (170 g) fresh Mexican chorizo (casings removed if links)
• 2 medium garlic cloves, finely chopped
• Vegetable oil, for coating the grill and the avocado
• 4 Anaheim chilies, halved and stems and seeds removed
• 1 avocado, halved and pitted
• Kosher salt
• 2 teaspoons plus 1 tablespoon freshly squeezed lime juice
• 1 tablespoon coarsely chopped fresh cilantro
• Freshly ground black pepper
• 4 (4-inch) hamburger buns, halved and toasted
Method:
- Place the pork, chorizo, and garlic in a large bowl and use your hands to evenly combine. Divide the meat into 4 equal portions. Shape each portion into an even ¼- to ½-inch-thick patty (the patties will be very thin). Using your thumb, make a shallow 1½ inch-wide indentation in the center of each patty (this helps the burgers cook more evenly). Transfer the patties to a plate and refrigerate while you prepare the grill.
- Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F - 190°C to 218°C). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
- Place the chilies on the grill, close the grill, and cook, turning occasionally, until softened and charred on both sides, about 10 minutes. Remove to a medium bowl and cover tightly with plastic wrap or a lid. Let the chilies steam until the skins can be easily peeled away, about 10 minutes. Meanwhile, grill the avocados.
- Brush the cut sides of the avocado halves with vegetable oil and season with salt. Place the avocados cut-side down on the grill and cook until grill marks form and the avocados soften, about 4 – 5 minutes. Remove to a cutting board or work surface until cool enough to handle, about 5 minutes.
- Meanwhile, peel and discard the skins from the chilies and transfer them to a small bowl. Sprinkle with 2 teaspoons of the lime juice, season with salt, and toss to coat; set aside. When the avocados are ready, use a spoon to scoop out the flesh, place it in a medium bowl, and mash with a fork into rough chunks. Mix in the cilantro and the remaining 1 tablespoon lime juice. Taste and season with salt and pepper as needed; set aside.
- Remove the pork patties from the refrigerator and lightly season both sides with salt and pepper. Place the patties on the grill indentation-side up, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 – 6 minutes. Using a spatula, flip the burgers, close the grill, and cook until an instant-read thermometer registers 145°F (62.7°C), about 6 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
- Place the toasted buns on a work surface. Divide the avocado mixture among the bottom buns. Top each with a patty and a quarter of the chilies and close with a bun top. Serve immediately.
http://www.chow.com/recipes/29725-pork-and-chorizo-chile-burger