Yep, another burger.

This one is made with a combination of ground round and chicken chorizo and stuffed with white cheddar and pineapple. Yes – pineapple! It’s soooooo good.  
I also made an enchilada mayo to add a little heat – That shit is good. The entire burger is outstanding.

I made these on a whim because I got some chicken chorizo from Sprouts last week. Their meat department is awesome, not to mention their produce section looks like a work of art.

This is my daughter’s hand, not mine – God love her for doing it. Meat grosses her out and I was so proud of her for not gagging and throwing it down. That would have been a tragedy because I couldn’t wait to eat it after I got my shots.
Traditional chorizo is very greasy, but chicken chorizo is a good compromise, at least for me. This was my first time trying it and I loved it – there was just enough juice for the bun to soak up but not overly greasy.

The enchilada mayo, although it may sound crazy, marries perfectly with the flavors of the chorizo and pineapple. It’s just the right element to balance it all out. What I love about sharp white cheddar is that it’s sturdy enough to not ooze out of the burger while it’s cooking and melts perfectly. Just make sure you seal the edges really good and pop them in the fridge for a little bit before you cook them.

You can make the mayo as spicy as you want by the amount of enchilada sauce in the mayo; just taste and adjust. You’ll need lots of napkins for this one, but it’s so worth it.

The burger struggle is real.