Adding chorizo to ground turkey boosts its flavor and makes these burgers juicier. Don’t use cured Spanish-style chorizo, though; instead, use the fresh Mexican-style sausage (learn more about the difference).
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The patty was fairly tough, but the flavor was really good. I plan on making this again someday and hopefully making improvements -- perhaps I overworked the meat. Even if I don't end up making these better the second time, they will be worthy weekday food.
We didn't care for the texture and felt there was too much cumin in the guacamole. We would recommend the Banh Mi burgers on this site.
pork and turkey WOW!www.botagaz.com
This was delicious! It seems like such a simple recipe, but the flavors really sing! Wouldn't change a thing.
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