Chorizo and Guacamole Burger

As summer is here, it’s BBQ season as well as Father’s Day. Looking for a Father’s Day gift?

In Chicago, B and I have gone on a big burger kick recently. Four burgers in one week. Not really by choice, but we ended up eating with different friends who all happened to want burgers. Not that we minded too much – there’s so much variety.

B and I had a debate over what IS a burger? I replied it’s a meat between two breads, which B countered is a hot dog a burger? How about a ham sandwich? How about a grilled chicken sandwich? What, what about vegetarian and even vegan burgers… those are still burgers!

We clearly have stimulating conversations.

Well, to prepare for national burger day, on May 28th, I’ve partnered with Personal Creations to show you this adorable chopping board and some delicious Chorizo and Guacamole Burgers inspired by Rachel Ray.

Despite having moved for only two weeks, I miss Texas already. So we had to include guacamole and chorizo in the burger.

I thought this pig was adorable on this cutting board, and it can be customized with any name. The board is well made, with grooves to catch any juices and is quite large and sturdy, so you can chop meat without fear on this board. Enjoy!

Chorizo and Guacamole Burger

1/3 lb chorizo, cooked
1 1/2 lbs ground beef
2 tablespoons Worcestershire sauce
3 tablespoons egg whites (or 1 egg)
1 teaspoon cumin
Salt and pepper, to taste
Canola oil
4-6 slices swiss cheese
4-6 small burger buns

2 ripe large avocados, pitted and halved
1 serrano pepper, chopped
1 lime, juice
1/4 cup cilantro, finely chopped
1 small tomato, finely diced
salt and pepper, to taste

Heat a grill or griddle pan over medium-high.

Finely dice or crumble the chorizo. In a bowl, combine the chorizo, ground beef, Worcestershire sauce; add egg to help bind the burger (adjust amount of egg if necessary). Season with cumin and add salt and pepper to taste. Form the mixture into 4 patties. Drizzle the patties with the oil.

In another bowl, mash the avocado and add lime juice. Stir in the serrano pepper,, cilantro and tomato.

GRILL: Grill the patties, flipping once, until cooked through, 10 -12 minutes. Divide the patties among the bun bottoms. Add the cheese on the buns.

STOVETOP: Set the oven / toaster oven to broil to heat up. Add oil to a cast iron pan on the stovetop on high heat. Place patties on the pan and cook until the bottom is browned. Flip once and cook until the other side is browned. Place entire pan inside oven and broil until cooked to desired doneness, about 5-8 min. Toast the buns with the cheese.

When ready to serve, add guacamole on top of the burger and cheese and cover with the top bun.

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  1. After much debate, a burger is a type of sandwich but a hot dog is not. This was a fantastic burger and with a unique southern flare to it!

  2. Awesome burger Natalie! My hubby and I are obsessed with burgers and if we were ever to open a restaurant it would almost certainly be a gourmet burger joint. These beauties would definitely be worthy of a spot on the menu 🙂