I couldn’t embark on the weekend without sharing another grilling recipe for this gorgeous, long holiday weekend coming ahead. I’ve already got you covered on one side dish with this fast and easy Grilled Romaine Salad.

Today we are pulling up our sleeves and getting downright dirty with this Jalapeno Beef and Chorizo Burger. It’s the perfect mix of spiciness, ground beef & chorizo, melted cheese and of course a little helping of avocado to make one perfect burger. Don’t be scared away by the heat of this burger because our kids ranging from 3-6 didn’t notice it one bit. In fact, they have no idea that I hid jalapenos in their burger.

Shhh… our little secret.

It’s hard to believe that school is officially out, and our summer is just beginning. That means this beef and chorizo burger arrived just in time to round up National Burger Month and to grill in the sunny months ahead.

We all know grilling can get a little messy, but my friends from Lava Soap sent over some bars for our family to try out. My husband and his immediate family grew up on this soap, and he was very familiar with it. In fact, my father-in-law was more than delighted to take an extra bar to use after a long day working on the farm. This soap was nice to have around when trying to get the jalapeno juices off of my hands and during the mixing of the meat. You won’t believe how much grease chorizo can leave behind. It also removed all residue on the hands left behind from the charcoal. This heavy duty hand soap is nice to have around when you are grilling or dealing with messy, stinky foods.

ENJOY~ Meagan

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Jalapeno Beef and Chorizo Burger

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Ingredients

• 1.5 pounds 80% ground beef
• 9 ounces beef chorizo
• 2 tablespoon finely chopped jalapenos, deveined and deseeded
• 1 teaspoon garlic salt
• 2 tablespoons worcestershire sauce
• 8 slices pepperjack cheese
• 3 avocados, mashed
• 8 hamburger buns

Instructions

Bring the grill to a medium heat.

In a large bowl combine the beef, chorizo, jalapeno, salt and Worcestershire sauce.  Using your hands make sure the mixture is well mixed.  Form 7-8 circular patties creating a thumb indention in the center of each one.

Place on the grill for 6-8 minutes and then flip until you reach an internal temperature of 160 degrees F.  Place the pepperjack cheese on top to melt and then remove from the grill.

Place the patty on top of the bun followed by some avocado and then the top portion of the bun.

NOTE: When you flip the burger be aware of flare ups due to the high fat and juice from the burger.

Did you make this recipe?

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Disclosure: This is a sponsored post on behalf of Lava Soap. All opinions are 100% my own and I appreciate your support on the brands that I love.