Prospectors Burger

I’ve always enjoyed a hamburger right off the grill, and in the southwest we enjoy chorizo, so I combined the two, which gives the patties some authority and helps keep it moist. Instead of using store bought condiments, fresh quick pickled ingredients are used to brighten up the dish, and provide a “pop”.

Ingredients
6 oz ground angus beef or bison
4 oz fresh chorizo
½ large red onion sliced thin and halved
1 large jalapeno sliced
⅓ cup apple cider vinegar
⅓ cup sugar
½ cup water
Handful fresh spinach
2 tbsp grated fresh horseradish
2 large burger rolls (tailgaters or similar with sesame seeds)
Peanut or avocado oil for grilling

Whisk the apple cider vinegar, sugar, and water together until the sugar dissolves, then add the sliced red onions and sliced jalapenos. Let stand for 30-60 minutes stirring several times.
Heat the grill up to medium high about 400 °F with a cast iron pan set on the grill. While the grill is heating combine beef/bison and chorizo very well and make two patties- season with salt and pepper.
Place the burgers and 1 tbsp oil in the cast iron pan, for between 8-10 minutes (for a medium burger) turning every couple minutes. While the burgers are cooking place the rolls on the grill until they get nice grill marks then pull everything off and allow the burgers to rest.
Finally, assemble each burger on the plate by placing fresh spinach on the bottom bun, lay on the patty, cover with the pickled onions and jalapenos, then top with fresh horseradish.
We normally make fried Brussel sprouts with these, in the “Sides” section, or French potato salad.