Total Time 30-45 minutes
Yields 6 burgers Ingredients

• Wholly Guacamole® Classic dip
• 2 pounds ground beef chuck roast

• 9 oz. pork chorizo 

• ½ cup finely chopped Vidalia sweet onion 

• ¼ cup finely chopped fresh cilantro 

• 3 teaspoons sea salt 

• 1 tablespoon Spanish paprika

• 1 teaspoon cumin 

• ½ teaspoon cayenne pepper 

• 1 teaspoon Frank’s® Red Hot Chile N’ Lime™ sauce 

• 2 tablespoons vegetable oil for grill rack 

• 18 oz. whole milk
goat cheese (in 3 ounce slices) 

• 6 honey wheat Kaiser buns 

• 12 one-quarter inch slices of medium-size, ripe, red tomatoes

1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
2. To make the patties, combine the chuck and chorizo in a large mixing bowl. Add the following ingredients by sprinkling each of them onto the meat mixture covering evenly: onion, cilantro, sea salt, Spanish paprika, cumin, cayenne pepper, and Frank’s® Red Hot Chile N’ Lime™. Handling the meat as little as possible to avoid compaction, mix well.
3. Divide the mixture into 6 equal portions. Form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. During the final 2 minutes of grilling the patties, add the cheese evenly on top of the burgers allowing the cheese to become slightly melted. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly. When the patties are cooked, cheese slightly melted, and the buns are toasted lightly, remove from the grill.
4. To assemble the burgers, place the burgers onto the bottom of the buns. On each burger, place a sixth of the guacamole, and 2 tomato slices. Add the bun tops and serve.