This Gordita burger has everything, y'all. Except gluten! Spicy chorizo and pork patties, sharp pickled onions and chipotle mustard, rich and cheesy Mexican-inspired Aligot potatoes, roasted Poblano peppers, and herbal, creamy avocado tomatillo taco truck sauce. And let's not forget the buns: refried bean-stuffed gorditas. Or pupusas. Or arepas, depending on where you're from!
Note that the times given are for making and assembling the burgers and not for the time it takes to make all the components. Please spread that job over a few days.I'm putting links to all the burger components in the instructions, either to make or to purchase. Please feel free to use my suggested substitutions, make your own additions, and/or leave off anything you don't want/don't like. Make this gordita burger your chorizo gordita burger!
Amounts are approximate, so use more or less as you see fit!
½cupLusty Monk "Burn in Hell" Chipotle Mustardor similar
Chopped Cilantro
Instructions
Mix the chorizo and pork or beef evenly together, and form into four 4 oz patties that are thin and much larger in diameter than you want them to end up being. These guys shrink up a lot, because there's a lot of fat in chorizo.
Cook over medium-high heat for 4-5 minutes per side, until they have a nice crust and are cooked through.
Top a bottom bun with a few strips of charred Poblano pepper. NOTE: I roasted my guys under the broiler. The link shows you how to do it over an open flame.
Plop a burger patty down on top of the peppers.
Add a judicious spoonful of Aligot (use Oaxaca string cheese, mozzarella, and a little Gruyere for the cheese. Add about 1/2 teaspoon of cumin), taco truck sauce, pickled red onion, and top with a sprinkling of chopped cilantro.
Settle the top bun down over all the fixin's, grab a hold, and dig in.