Supremo® Burger

by V & V Supremo Foods, Inc.

30 Min

Servings

ingredients

Mexico meets the U.S.A. with this Supremo® Burger, a revved up version of an American classic!

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Ingredients

2 lbs.

ground sirloin

2 lbs. ground sirloin
12 oz. pkg.

Supremo® Brand Pork Chorizo from V&V SUPREMO® (plastic casing removed)

12 oz. pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO® (plastic casing removed)
1 Tbsp.

ground black pepper

1 Tbsp. ground black pepper
½ tsp.

salt or to taste

½ tsp. salt or to taste
6

large tomato slices

6 large tomato slices
6

lettuce leaves

6 lettuce leaves
6

thin red onion slices

6 thin red onion slices
14 oz. pkg.

Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO® (cut in slices)

14 oz. pkg. Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO® (cut in slices)
6

hamburger buns your choice and avocado Cream (See recipe)

6 hamburger buns your choice and avocado Cream (See recipe)

1

In a large bowl, combine ground beef, pork chorizo, pepper and salt.
2

Divide mixture into six large meatballs.
3

Place one meatball on a large square of plastic wrap, and cover with another large square of plastic wrap. Press down hard with bottom of a plate to form a flat circle. Repeat procedure for each burger.
4

Place nonstick skillet over medium heat. Do not add oil. Place as many burgers in the skillet as will fit in one layer. Cook one side for 4 minutes, flip over, and add 2 slices of cheese and cook for another 5 minutes. Burgers should be cooked through for this preparation. Internal temperature should be 165°F. If using an outdoor grill instead of a skillet, follow the same general procedure.
5

Spread avocado cream generously on each half of bun. Place lettuce, and red onion on bottom half, then burger, tomato, and top with bun.

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

2 lbs. ground sirloin
12 oz. pkg. Supremo® Brand Pork Chorizo from V&V SUPREMO® (plastic casing removed)
1 Tbsp. ground black pepper
½ tsp. salt or to taste
6 large tomato slices
6 lettuce leaves
6 thin red onion slices
14 oz. pkg. Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO® (cut in slices)
6 hamburger buns your choice and avocado Cream (See recipe)

DIRECTIONS:

1. In a large bowl, combine ground beef, pork chorizo, pepper and salt.
2. Divide mixture into six large meatballs.
3. Place one meatball on a large square of plastic wrap, and cover with another large square of plastic wrap. Press down hard with bottom of a plate to form a flat circle. Repeat procedure for each burger.
4. Place nonstick skillet over medium heat. Do not add oil. Place as many burgers in the skillet as will fit in one layer. Cook one side for 4 minutes, flip over, and add 2 slices of cheese and cook for another 5 minutes. Burgers should be cooked through for this preparation. Internal temperature should be 165°F. If using an outdoor grill instead of a skillet, follow the same general procedure.
5. Spread avocado cream generously on each half of bun. Place lettuce, and red onion on bottom half, then burger, tomato, and top with bun.

Supremo® Burger

Notes: