Chorizo Burgers

"Chorizo" is a Spanish sausage, usually made with smoked paprika. The sausages are put into casings and dried. Generally, these sausages do not have to be cooked, and they can be eaten after the curing process, although they may be cooked when added to recipes. Spain's former colonies also adopted "chorizo," although at times with variations. In the case of Mexico, chorizo tends to be an uncured "bulk" ground sausage, with various seasonings, including some "heat," and the sausage needs to be cooked. The influences of Mexican cuisine on Texas and the southwestern United States has made this type of chorizo the more predominant type in the U.S., in general. For this recipe, you can make the chorizo patties whatever size you like. Piquillo peppers are generally sweet red peppers about 2 1/2 inches or so long (7 cm). They are often from Spain, or from a few areas in South America. They have a "slightly" different taste from other types of roasted red peppers, but if you can't find "piquillo peppers," you can certainly substitute regular roasted red peppers. Piquillo peppers can be found in many supermarkets, either in the section with jars of peppers and pickles, or perhaps in the "Latino" section. 

Ingredients:

sandwich buns or rolls
Mexican (bulk) chorizo
onion, chopped
piquillo peppers, or red bell pepper
avocado
mayonnaise
adobo seasoning (homemade or commercial) *
Swiss cheese slices

You can vary the amounts for each ingredient, as you choose. Form the chorizo into patties and fry them, along with the chopped onion, over medium or medium low heat. I generally choose medium low heat to try to prevent a hard crust from forming on the patties. Move the onions around to prevent them from burning. Remember, this is raw meat, so it must be cooked thoroughly. On sandwich/hamburger buns or the bread rolls of your choice, spread some mayonnaise on the top portion, and put some sliced avocado on the bottom part. You can add the Swiss cheese slices to the chorizo patties right near the end of cooking to melt the cheese a bit. When done, place the cheese-topped chorizo burgers onto the buns. Add some of the softened fried onions on top of each, as well as some piquillo pepper. Sprinkle a little adobo seasoning on each sandwich to finish.

* For homemade adobo: http://pontificating-randy.blogspot.com/2017/11/adobo-seasoning.html

WORD HISTORY:
Bulk-This word, distantly related to "belly," ^ goes back to Indo European "bhel," which meant, "to swell," from which a derivative developed, "bhelg," with the same meaning. This gave Old Germanic "buka," meaning, "main part of the body, the trunk, the torso;" but with that part of the body having the abdomen, it also came to be used for, "belly." Old Norse, from the North Germanic branch of Germanic, had "bulki," which was used in reference to "the main body of cargo on a ship;" thus then also gradually applied to "large number of items, large volume of something," in general, as well as to the storage area/cargo hold. English borrowed the word in the 1400s as "bolke," which then became "bulk," with the primary meaning, "a large number of items, large volume of something," and the secondary meaning being, "the main body of something" (example: "A few sprinkles of rain came, but the bulk of the storm was still 50 miles away.")   

^ Also distantly related to a word now only used in parts of Britain as a dialect term, "bouk," which means, "main part of the body, torso," but also means, "belly." Close relative German still has "Bauch," meaning "belly." Like its German cousin, the English word once was limited to the "belly" meaning, but it seems to have taken the "torso" or "trunk of the body" meaning from Old Norse, which had both meanings, "torso" and "belly." Low German Saxon has "Buuk," Dutch has "buik," West Frisian has "búk," Danish has "bug," Swedish and Norwegian have "buk," all of which mean "belly."