Stuffed Chorizo Burgers with Tomatillo Salsa

Directions

1. In a small skillet, cook chorizo over medium heat, crumbling meat, until cooked through, 4-6 minutes; crumble meat. Drain and cool slightly. Combine chorizo with cheese, cilantro, garlic and jalapeno.
2. Shape ground beef into twelve 1/4-in.-thick patties. Spread chorizo mixture over six patties to within 1/2 in. of edges; top with remaining patties, pinching edges to seal. Refrigerate 30 minutes.
3. Sprinkle burgers with pepper and salt; grill, covered, on a greased rack over medium direct heat 6-8 minutes per side, until a thermometer reads 160°. Remove from heat; tent with foil and let stand 4-5 minutes.
4. Meanwhile, grill buns until golden brown. Serve burgers on buns with salsa and toppings as desired.