The Best Recipe for Grilling Burger Filled with Chorizo and Cheese

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Ingredients:
Sour cream spread:
¾ cup Supremo® Brand or Chihuahua® Brand Mexican Sour Cream from V&V SUPREMO®
2 Tbsp. green onion, chopped
2 Tbsp. pickled jalapeño, seeded, chopped
1/8 tsp. ground black pepper
1 Tbsp. Ketchup
½ Tbsp. yellow mustard
1 Tbsp. dill relish

Burger filling:
1 link from (14 oz.) Pkg. Supremo® Brand Pork or Beef Chorizo from V&V SUPREMO
¼ cup white onion, finely diced
1 cup Shredded Chihuahua® Brand Quesadilla Cheese or Oaxaca Cheese from V&V SUPREMO®
1½ lb. ground beef 90/10
½ tsp. salt
½ tsp ground black pepper
¼ tsp. garlic powder
4 burger buns, toasted
4 leaves of lettuce
¼ red onion, slice in half-moon

Preparation:
1. Sour cream spread: Mix sour cream, green onion, pickled jalapeño and black pepper in a medium bowl. Reserve ¼ cup of cream mixture and set aside. Now add Ketchup, mustard, and relish to the rest of the sour cream mixture. Chill until ready to be used.
2. Chorizo filling: Preheat a pan for 1 minute over medium heat. Add chorizo and cook for 3 minutes, add onion and continue to cook for 5 minutes. Once cooked, transfer to a bowl, let cool for 2 minutes. Mix in Chihuahua® cheese and the reserved ¼ cup sour cream mixture. Set aside.
3. Burger: In a large bowl, combine ground beef with salt, pepper, and garlic, mix in with your hands. Divide meat mixture into 4 portions. Roll each portion with your hands into a ball and place on a parchment- lined baking tray.
4. Using a clean soda can, press the meat around the can to create a bowl. Make sure to smooth out any cracks. Fill the bowls with about 1/3 cup of the chorizo, cheese mixture. Wrap bowls with wax paper and refrigerate for 2 hours.

5. Preheat the grill to 350˚F.

6. Cook burger bowls over indirect heat for 20-25 minutes covered.
7. Assemble: Spread 1 Tbsp. sour cream mixture on each toasted bun, place 1-piece of lettuce on the bottom bun, then burger patty, and onions. Top with bun and enjoy!

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