Begin by removing the casing from the chorizo sausage (slice with a paring knife and pull off) and adding it to the ground chicken. Grate in the onion and garlic. Add pepper.
Mix together gently, being careful not to over mix. This will create pockets of chorizo in the burgers.
Form patties and cook in a grill pan or cast iron skillet. Tent with foil towards the end to insure they are no longer pink inside (about 160 F).
To build the burgers, start with a toasted bun and the chorizo chicken patty. Top with a few of the quick pickles (recipe below), a slice of tomato and some lettuce.
For the Quick Pickles: Begin by slicing the small cucumbers into the pickle shape, using the slicing blade on your food processor.
Extract some of the water from the cucumbers by placing them in a colander, adding a pinch of salt, and letting it drain for about 2 hours. This helps the cucumbers ready to absorb flavors.
After draining, build the quick pickling liquid. Combine the vinegar, lime zest and juice, cumin, garlic powder, smoked peppercorns and salt. Pour over the cucumbers and let sit for about an hour before topping the burgers with the quick pickles!