Baja Fresh Mex Burgers with Pico Confetti

Ingredients

Ingredients:
Pico Confetti:
4 Roma tomatoes, chopped
2/3 cup red onion, diced
2 seeded jalapeno peppers, minced
2 tablespoons cilantro, finely chopped
2 tablespoons fresh lime juice
1/2 teaspoon sea salt
Fiery Guacamole Dressing:
1 cup prepared guacamole
1 1/2 tablespoons TABASCO green pepper sauce
Patties:
1 1/2 pounds ground chuck
1/2 pound chorizo sausage, casing removed
2 teaspoons sea salt 
1/2 cup chopped yellow onion
3 tablespoons fresh cilantro
Vegetable oil for the grill 6 Kaiser rolls, split
6 slices Pepper Jack cheese
6 romaine lettuce leaves

Instructions

Prepare a medium-hot fire in a charcoal grill with cover or pre-heat gas grill to medium high. To make the Pico Confetti, combine all ingredients, mix well. Cover and refrigerate until serving. To make the Fiery Guacamole Dressing, combine the guacamole and the green pepper sauce, mix well. Cover and refrigerate until serving. To make the patties, place ground chuck into a large bowl. Break chorizo apart into small pieces with your fingers and scatter throughout the beef, Fold the chorizo into the beef until well combined. Add the sea salt, onions, and cilantro, combine well, handling as little as possible to avoid compacting. Equally divide the mixture into 6 portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once, until done to preference, 3-5 minutes on each side for medium burgers. During the last few minutes of cooking, place the rolls, cut side down, along the outer edge of the grill to toast lightly. During the last minute of cooking, place cheese slices on top of patties, cover to melt. To assemble burgers, on the bottom roll, place a romaine leaf, a patty, a large dollop of Fiery Guacamole Dressing, and two heaping spoonfuls of Pico Confetti. Put roll tops on burgers and enjoy! Makes 6 Burgers Renee Roberts, Pensacola, Florida