Check out this yummy recipe for a Chorizo Burger from Wild Thyme with Chef, Allison Davis!

Chorizo Burger:

1/3 pound pasture raised ground pork chorizo seared and finished with

provolone, topped with lime crema, pickled red onions, and cilantro leaves

on a brioche roll

Lime Crema:

1 pint of sour cream

half of lime juiced

1 lime zested

salt to taste

Whisk all ingredients together in a bowl and set aside.

Pickled Red Onion:

Chopped red onions in a brine of red wine vinegar (2 cups), salt and sugar

(equal parts at 1/4 cup each) along with 2 bay leaves, 1 TBSP red pepper

flake, and 1 TBSP black peppercorns.

Let steep for 24 hours in a non reactive bowl or quart container