I love exploring ways to make burgers. Recently, my mom made these chorizo-spiked turkey burgers and I wanted to share them with you. This recipe comes with pineapple and a cilantro aioli.
Remove casing from the chorizo. In a medium bowl and using your hands to mix, gently combine the turkey and chorizo, using a light touch. Overmixing makes for a tougher burger. There can be some pockets that are just turkey and some that are just chorizo. You’re going for sort of a marbled effect.
Form into 6 equally sized patties, sprinkle lightly with salt and pepper and place in the refrigerator for at least half an hour.
Meanwhile, combine cilantro, garlic and mayo in a blender or food processor. Blitz until uniformly pureed together. Scrape into a small bowl and cover, placing in the refrigerator until assembly time.
Place pineapple on a foil-lined sheet pan and broil for 6 to 8 minutes per side until pineapple is caramelized and starting to brown. Set aside to cool.
Grill burgers using your usual method of grilling. On the flip, top with Jack cheese.
Lightly toast buns, slathering both top and bottom with a bit of the aioli. Gently lay patty on the bottom bun and top with a pineapple slice and some red onion slices.