2 Dried Chorizo Sausagesl, halved lengthwise,remove from casings and cut in small chunks
1/2 Cup Cilantro Leaves
2 Large Scallions, cut in 2 inch piecies
1 Large Jalapeno Pepper, seeded and cut in large pieces
1 Clove Garlic, smashed
1 Teaspoon Ground Cumin
1/4 Teaspoon Salt
1 1/2 Pound Lean Ground Beef
6 Burrito-size Flour Tortillas,stacked and wrapped in foil
Nonstick Spray
6 Slices Monterey Jack Cheese with Jalapeno Peppers
6 Lettuce Leaves
3/4 Cup Guacamole, in each wrap
Instructions
Put all ingredients expect beef in food processor. Pulse until very finely chopped and blended. Scrape into a large bowl; add beef and gently mix to combine. Shape into 6 oval burgers, about 5 inch long and 3/4 inch thick.
Heat outdoor grill. Put tortillas on grill to warm while burgers cook.
Coat burgers with nonstick spray. Grill, 8 to 12 min. turning once. Top with cheese; cover grill 45 sec. or until cheese starts to melt.
Unwrap tortillas; place a lettuce leaf toward one end of each, lining up edges. Top with a burger; spoon on 2 Tablespoon each guacamole and salsa. Fold opposite end of tortilla up and over burger and toppings, then fold in sides.
Originally Submitted
10/7/2007
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