Nacho Burgers

1 pound ground beef

2 links (from a 10- to 12-ounce package) fresh chorizo

½ cup finely diced red onion

1 teaspoon oregano

1 teaspoon garlic powder

Chipotle Ketchup

½ cup low-sodium ketchup

1 chipotle pepper (from a can with adobo sauce)

2 tablespoons adobo sauce, or to taste

Garnishes

6 slices Chihuahua cheese

Avocado slices or guacamole

Black olives

Add the ground beef and chorizo to a large, shallow bowl. Sprinkle onions, oregano and garlic powder on top and with clean hands work the meat until well combined.

Form into five to six patties, about ¾-inch thick. Put patties on a clean plate, cover and refrigerate for an hour or two. Remove burgers 30 minutes before cooking.

For the ketchup: In a blender, combine ketchup, pepper and adobo sauce and whirl until well combined. Adjust seasoning as desired.

When, ready to cook, heat a grill to high. Place the burgers on a hot grill, and cook 3-5 minutes on each side or until cooked to personal preference. Do not press down on the burger with a spatula. Alternately, heat a nonstick skillet over medium heat, add the burgers, and cook 4 to 5 minutes on the first side and 3 to 4 minutes on the second side or until cooked to personal preference.

Add cheese slices, if desired, during the last minute of cooking.

Serve on buns and garnish to taste.

Serves five to six.

Jerome Gabriel