Pineapple-chorizo burgers

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

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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.

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