Ingredients:
½ lb. chorizo
1 ¼ lbs. ground pork
1 garlic clove, minced
2 tsp. Worcestershire sauce
¾ tsp. salt
½ tsp. dried thyme
½ tsp. dried oregano
1 ripe avocado, thinly sliced
Prepared fresh pineapple
Store-bought Pico de Gillo or chunky salsa
4-6 soft sandwich rolls
|
|
Preparation:
I like to save time on this recipe by buying pre-made fresh salsa and pre-cut fresh pineapple! If you want to make your own salsa and trim your own pineapple--knock yourself out!
Preheat the grill to high heat. In a large bowl, combine the chorizo, pork, garlic, Worcestershire, salt, thyme and oregano. Work the chorizo through pork mixture.Divide the mixture into 4-6 portions, then shape it into patties.Carefully slice the pineapple into ½ inch rounds.Grill the patties 3 minutes per side for six, or 5 minutes per side for four patties. Next, grill the pineapple slices for 2 minutes per side.
Toast the buns on the grill for 1 minute.
Remove the avocado from the peel, then slice 1/4 inch thick.
To assemble: place the patty on the bottom bun, followed by the pineapple, avocado slices, and the Pico on top. Cover with the bun and enjoy!
Serves 4-6.
|
Related recipes
Recipes
Questions answers