Turkey-Chorizo Burgers with Guacamole

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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  1/2 lb. fresh pork chorizo, casings removed
  
  


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  1 lb. ground turkey
  
  


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  Kosher salt
  
  


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  Olive oil, for the grill
  
  


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  1 medium ripe avocado, seeded and peeled
  
  


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  2 tsp. cider vinegar
  
  


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  1/2 tsp. ground cumin
  
  


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  2 or 3 dashes hot pepper sauce, such as Tabasco
  
  


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  4 rolls, split and toasted
  
  


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  1 medium ripe tomato, sliced
  
  

Prepare a medium (375°F) gas or charcoal grill fire.

Over a large bowl, break up the chorizo into small pieces. Add the turkey and 1/2 tsp. salt and mix well with your hands. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation to help it keep its shape during cooking.

Oil the grill grates and grill the burgers, covered, turning once, until an instant-read thermometer inserted in the center of a burger registers 165°F, about 10 minutes.

Meanwhile, in a small bowl, mash the avocado, vinegar, cumin, hot sauce, and 1/2 tsp. salt until fairly smooth.

Spread the guacamole over the bottom of each roll, top with a burger, tomato slices, and the top of the roll and serve.