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costa frico chorizo burgers w/ cantaloupe salsa

(2 ratings)
sleeveless avatar
Recipe by
Teresa Smith
@sleeveless
Santa Rosa, CA

This burger is all about texture and Latin American flavors! The spicy Chicken/Chorizo patties get cooled off with a Cantaloupe lime salsa and creamy avocado slices. Then your palette wakes up again with the tangy crunch of Parmesan Frico chips! When I serve this at parties, everyone raves it's a fiesta in your mouth!

(2 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 25 Min

Ingredients For costa frico chorizo burgers w/ cantaloupe salsa

  • 1 clove
    garlic, crushed
  • 2 Tbsp
    extra virgin olive oil
  • 12 Tbsp
    freshly shredded parmesan cheese (about ¾ cup)
  • 1 c
    diced cantaloupe
  • 1/2 c
    diced red bell pepper
  • 1/2 c
    diced jicama
  • 1/4 c
    chopped green onion
  • 1/4 c
    mixed fresh herbs (i.e. cilantro, basil, italian parsley) rough chopped
  • 1/8-1/4 tsp
    red pepper flakes
  • 2 Tbsp
    plus 2 teaspoons fresh lime juice, divided
  • 1/4 tsp
    coarse salt
  • 1 1/4 lb
    ground chicken
  • 3/4 lb
    spicy chorizo sausage, raw, casing removed
  • 1
    avocado, halved lengthwise, pitted
  • 6
    bakery-fresh hamburger rolls (i.e. sourdough, seeded, or dutch crunch)
  • 6 slice
    jalapeno or pepper jack cheese
  • 6 md
    buttercrunch or romaine lettuce leaves

How To Make costa frico chorizo burgers w/ cantaloupe salsa

  • 1
    Preheat oven to 375 degrees. Combine crushed garlic and olive oil in small bowl; reserve.
  • 2
    Line a sided baking sheet with parchment paper. For Frico chips, place 12 level tablespoons of cheese onto lined sheet, spacing about 1 inch apart. Pat down to form flat, circles about 2 ½ “ diameter . Place baking sheet in center of oven and bake 6 to 9 minutes ; remove crisps when they become lacy and light golden brown. Cool 2 minutes and transfer to paper towels.
  • 3
    Preheat gas grill to medium high. In medium bowl, combine cantaloupe, bell pepper, jicama, onion, herbs, pepper flakes, 2 tablespoons lime juice and salt; taste and adjust seasoning. (If prepared ahead, refrigerate until ready to use).
  • 4
    Make 9 lengthwise cuts into each avocado half and sprinkle tops with 2 teaspoons lime juice. Cover with plastic wrap; set aside.
  • 5
    Combine chicken and chorizo in large bowl, using hands, mix gently and shape into 6 patties to fit rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until the juices run clear, 6 to 8 minutes per side. During the last 2-3 minutes of cooking time, top patties with a slice of pepper jack cheese; cover until melted.
  • 6
    Brush cut sides of rolls with reserved garlic –oil and toast lightly on outer edges of grill.
  • 7
    When ready to assemble, top each bottom roll with a lettuce leaf, cheese-topped patty, some cantaloupe salsa, 3 slices avocado, and 2 frico chips and close with roll tops. Garnish with herb sprigs, lime wedges and extra frico chips, you may have made, if desired.
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