This burger is best enjoyed with late summer sweet corn to cool down the spicy chorizo in this burger and the jalapeños in the guac.
- 1 pound fresh Mexican chorizo, casings removed, crumbled
- 1 pound ground pork, beef or turkey
- 2-3 tablespoons yellow onion, grated with the juice
- 2 tablespoons Worcestershire sauce
- 1 teaspoon cumin
- Salt and pepper
- Canola oil, for drizzling
- 1/4 cup red onion, finely chopped
- 1 large jalapeño chili pepper, chopped
- 1 lemon or lime, juiced (about 2 tablespoons)
- 1 ripe Hass avocado
- 1 ear corn, kernels scraped from cob
- 2 tablespoons cilantro, finely chopped
- 1 clove garlic, grated or pasted
- 4 cornmeal-dusted Kaiser rolls, split
- 4 large lettuce leaves
- 1 large tomato, sliced
- A couple handfuls of white or blue corn tortilla chips, such as Xochitl brand
Heat a grill or griddle pan  over medium-high.
In a large bowl , combine the crumbled chorizo, ground meat, grated yellow onion and juice, Worcestershire sauce and cumin; season with salt and pepper. Form the mixture into four patties (thinner at the center for even cooking). Drizzle the patties with the oil.
In a medium size bowl , combine the red onion, jalapeño and lemon juice. Season liberally with salt and let stand for 10 minutes. Mash in the avocado, then stir in the corn, cilantro and garlic.
Add the patties to the grill and cook, turning once, until cooked through, 10-12 minutes. Divide the patties among the roll bottoms. Add the lettuce, tomato, chips, guacamole and roll tops.