Colombian Grilled Chorizo Arepa Burgers with Avocado Lime Crema

Mix the masarepa, warm water and salt into a soft dough, fold in the mozzarella, and rest 5 minutes; shape into eight flat discs about a centimeter thick.

Serves 4

Ingredients

• 2 cups masarepa (precooked white corn flour)
• 2 1/2 cups warm water
• 1 tsp salt
• 1 cup shredded mozzarella
• 1 lb fresh Colombian chorizo, casings removed
• 1 ripe avocado
• 1/2 cup sour cream
• 2 limes, juiced
• 1 small clove garlic, grated
• 2 vine tomatoes, sliced
• 1/2 cup pickled red onions
• 2 tbsp neutral oil
• Salt and pepper, to taste

Instructions

1. Mix the masarepa, warm water and salt into a soft dough, fold in the mozzarella, and rest 5 minutes; shape into eight flat discs about a centimeter thick.
2. Heat a grill or grill pan to medium-high and brush the grates with oil.
3. Grill the arepas until deeply charred and crisp on both sides and hot through, about 4 minutes per side, then set aside.
4. Form the chorizo into four patties, season lightly, and grill until charred outside and cooked through, about 4 minutes per side.
5. Mash the avocado with the sour cream, lime juice, garlic and a pinch of salt to make a loose crema.
6. Toast the cut sides of the arepas briefly on the grill for extra crunch.
7. Build each burger with a chorizo patty, sliced tomato, pickled onions and a generous spoon of avocado-lime crema between two arepas.
8. The arepa is the cornerstone of Colombian cooking, a humble griddled corn cake eaten morning, noon and night across the country. Splitting it to cradle smoky grilled chorizo turns a roadside snack into a proper cookout lunch, marrying the toasted sweetness of charred corn with the punch of spiced sausage and cooling avocado in a way that feels both rustic and brand new.

Nutrition (estimated, per serving)

• Calories: 720 kcal
• Protein: 28g
• Fat: 42g
• Carbohydrates: 58g
• Fiber: 6g
• Sugar: 4g
• Sodium: 1140mg