Chorizo Burger Recipes

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CHORIZO BURGER



Chorizo Burger image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 29

2 pounds ground beef (80-percent lean)
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 pounds chorizo sausage, removed from casings
1/2 cup panko breadcrumbs
1/4 cup grapeseed oil
2 tablespoons grapeseed oil
2 green bell peppers, sliced
1 yellow onion, sliced
1 teaspoon chili powder
1 teaspoon dried Mexican oregano
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
Pinch cayenne
1 cup fresh corn kernels, cut off the cob
1/4 cup Mexican crema
1/4 cup diced red onion
1/4 cup diced poblano chile
2 tablespoons chopped fresh cilantro
1 tablespoon honey
1 tablespoon lime juice
Kosher salt
Fresh ground black pepper
6 tablespoons butter
6 brioche burger buns, split
6 thick slices tomato
French fries, for serving

Steps:

  • For the burger patties: Form the ground beef into six patties and sprinkle with the salt and pepper.
  • In a bowl, mix together the chorizo and the panko and form into six patties.
  • Heat a large cast-iron skillet over high heat until smoking. Coat the pan with 1 tablespoon of the grapeseed oil, and then place three burger patties in the pan. Reduce the heat to medium-high and cook until the patties are seared on the first side. Flip, and cook on the reverse side until the sausage patties are cooked through and the beef patties have reached the desired doneness. Remove the patties from the pan and repeat, adding another tablespoon of oil for each batch, until all the patties are cooked. Allow the burgers to rest for 5 to 10 minutes before plating.
  • For the fajita-spiced peppers and onions: Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium and swirl in the grapeseed oil. Add the peppers and onions and saute until tender.
  • In a small bowl, mix together the chili powder, oregano, coriander, salt, cumin, black pepper and cayenne until well blended. Add the spice mixture to the peppers and onions and cook, stirring, for 2 to 3 minutes.
  • For the corn salsa: Combine the corn, crema, red onions, poblanos, cilantro, honey and lime juice in a bowl and mix well. Season with salt and pepper to taste.
  • To plate: Butter the insides of the burger buns and toast, cut-side down, in a hot skillet.
  • Place a tomato slice on each bottom bun; then layer with a beef patty, some peppers and onions, a sausage patty and some corn salsa. Top with a top bun, and serve with French fries.

CHORIZO BURGER



Chorizo Burger image

I normally use homemade Mexican chorizo and home ground venison for this, but store-bought ground beef, bison, turkey or pork will work, as will store-bought chorizo.

Provided by Hank Shaw

Categories     lunch     Main Course

Time 1h15m

Number Of Ingredients 14

3 tablespoons vegetable oil
2 large onions, minced
4 to 8 roasted green chiles, (Hatch, Anaheim or poblano)
4 burger buns
4 slices pepper jack cheese
Lettuce leaves
1 pound ground venison, (or beef, turkey, bison, etc.)
1/3 pound chorizo, (only 1/4 pound if it's the stuff in a tube)
Salt
1 tablespoon vegetable oil
2 cups mayonnaise
1/2 cup chopped cilantro
2 roasted green chiles
Salt to taste

Steps:

  • Start by heating the 3 tablespoons of vegetable oil in a pan over medium-high heat. Add the minced onion and let this cook, stirring often, until the onion has nicely browned. Turn off the heat and set aside when it's ready.
  • If you are starting from fresh peppers, you will need to roast, peel and deseed them. This is a good tutorial on that, or you can use canned or pre-frozen roasted chiles.
  • Add all the ingredients for the mayo and puree. Add salt to taste. You will have some left over, so keep it in a container in the fridge, where it will last a couple weeks.
  • Mix the ground meats together and knead well so they combine cohesively. Form into balls and slightly flatten them. If you are grilling, just form normal patties and grill. What follows is for a smashburger.
  • Get a comal or griddle or large frying pan hot. Add the 1 tablespoon of vegetable oil. Set one of the balls of meat in the center of the oil, and use it to spread the oil around a little. Slick the underside of a bacon press or other pan with some oil. Press the meat into a patty of about 1/2 inch thick, more or less. Hold the pressure for about 30 seconds, then slide the bacon press off the patty to the side. Don't lift straight up or the patty will break. Salt the patty as it cooks.
  • Let the meat cook for about 90 seconds more, then flip. Salt the other side. Add some onions to the middle of the patty and top with a slice of cheese. I like to put a metal bowl over the burger now to melt the cheese. Let this sit for another minute to 2 minutes, depending on how well cooked you like your burgers. While this is happening, lay the lettuce leaves on your buns and top with a little of the mayo.
  • To build the burger, set the patty on the bun, then top with some of the roasted chiles and some more mayo. Serve at once. You can also layer like this: patty, onions, green chiles, then cheese. The greenery always touches the bun, and the mayo or other sauce goes on between lettuce and burger. °

Nutrition Facts : Calories 641 kcal, Carbohydrate 30 g, Protein 40 g, Fat 40 g, SaturatedFat 23 g, Cholesterol 133 mg, Sodium 1194 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHORIZO BURGER



Chorizo Burger image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

1 pound 80/20 ground beef
8 ounces fresh chorizo, casings removed
8 ounces chipotles in adobo sauce
3 cups mayonnaise
1/2 ounce freshly squeezed lemon juice
1/2 ounce salt
4 avocados
1/2 cup freshly squeezed lemon juice
1/2 cup diced onion
1/2 cup diced tomato
1 ounce salt
1/2 ounce granulated garlic
2 diced jalapeños, no seeds
1 bunch diced fresh cilantro
4 slices pepper jack cheese
4 hamburger buns
Lettuce and tomato, for topping burgers

Steps:

  • For the patties: Mix the beef and chorizo in a bowl, then form into 4 patties and set aside.
  • For the chipotle sauce: Blend the chipotles and place in a bowl. Fold the blended chipotles into the mayo, then add the lemon juice and salt. Set aside.
  • For the guacamole sauce: Cut and peel the avocados and add to a bowl; add the lemon juice, onion, tomato, salt, garlic, jalapeños and cilantro. Mix well.
  • Cook the patties to medium. Place one slice of cheese on each patty and melt. Add the chipotle sauce to both sides of each hamburger bun. Add the lettuce and tomatoes to each bun. Place a patty on each and top with a generous portion of guacamole. Enjoy!

LOCKED AND LOADED CHORIZO BURGER



Locked and Loaded Chorizo Burger image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 30m

Yield 4 burgers

Number Of Ingredients 14

1 pound hot or mild chorizo
1 pound hot or mild bulk Italian sausage
2 tablespoons butter
4 onion rolls, split
2 store-bought hash brown patties, cut in half, smashed and fried crispy
4 eggs, fried to desired doneness
1/2 cup fine-diced seeded firm Roma tomato
1/2 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped garlic
1 tablespoon chopped scallions
1 avocado, diced small
Salt and freshly ground black pepper

Steps:

  • For the burger: Mix the chorizo and Italian sausage together in a bowl. Make 4 equal-size portions and flatten to about 4 inches in diameter.
  • Heat a large skillet over medium-high heat. Add the patties and 1/4 cup of water, cover and cook for 5 to 6 minutes on each side until the water is evaporated. Sear uncovered until slightly crispy for about 2 minutes, then remove to rest.
  • Butter and toast the rolls.
  • For the avocado-tomato mayo: Mix the tomato, mayo, lemon juice, cilantro, garlic, scallion and avocado in a bowl until well incorporated. Season to taste.
  • Spread equal amounts of the avocado-tomato mayo on both sides of the toasted rolls, then top the bottom rolls with a potato crisp, a patty, an egg and then the top rolls.

CHORIZO BURGER



Chorizo Burger image

An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns.

Provided by Q80 BurgerBelly

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 50m

Yield 4

Number Of Ingredients 15

1 pound ground sirloin
1 pound chorizo sausage
1 tablespoon vegetable oil
1 medium onion, chopped
1 roasted red pepper, quartered
1 cup Ranch dressing
1 pinch powdered saffron
1 teaspoon Spanish paprika
1 tablespoon vegetable oil
3 medium onion, sliced
1 tablespoon brown sugar
salt and pepper to taste
4 soft egg buns or brioche
1 tablespoon softened butter
4 ounces manchego cheese, grated

Steps:

  • In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
  • Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
  • Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
  • Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
  • Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
  • Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

Nutrition Facts : Calories 1360.7 calories, Carbohydrate 39.3 g, Cholesterol 230.1 mg, Fat 105.5 g, Fiber 3.8 g, Protein 59.3 g, SaturatedFat 33.3 g, Sodium 2746.1 mg, Sugar 15.6 g

CHORIZO BURGERS



Chorizo Burgers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

8 pieces thick-cut bacon
1/4 cup mayonnaise
1/4 cup fresh cilantro, chopped
Kosher salt and freshly ground black pepper
1 pound ground chuck
1/2 pound chorizo
One 4-ounce can diced green chiles (not drained)
1/4 cup olive oil
2 tablespoons salted butter
4 large eggs
4 burger buns
Green leaf lettuce, leaves separated
1 large tomato, sliced thin
Hot sauce, to taste
Taco Tots, recipe follows
One 32-ounce bag frozen potato tots (about 5 cups)
1 tablespoon taco seasoning
1 cup grated Monterey Jack cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Put the bacon on a sheet pan lined with foil. Bake until crispy, 18 to 20 minutes.
  • Meanwhile, make the cilantro mayo: Mix the mayo with the chopped cilantro and a pinch of salt and pepper in a small bowl. Set aside.
  • Preheat a large cast-iron skillet over medium heat.
  • For the patties, mix the chuck, chorizo, green chiles, a pinch of salt and 1/4 teaspoon black pepper in a large bowl until combined well. Pinch off a fourth of the meat mixture, forming it into a disc. Repeat with the remaining meat to make 3 more discs. Put 2 tablespoons olive oil in the preheated skillet, then add the patties. Using the bottom of a spatula, smash the patties until they are about 1/2-inch-thick. Fry until cooked through, 4 to 5 minutes per side, then remove to a plate.
  • Meanwhile, start the eggs. Heat the remaining olive oil and the butter in a nonstick skillet over medium heat. Add the eggs and cook sunny-side up, 5 to 6 minutes for a slightly runny yolk. Remove the eggs with a slotted spatula to drain or remove the eggs to a paper towel-lined plate to drain.
  • Spread the bottom of each bun with some of the cilantro mayo and place on plates or a serving dish. Top each with a patty and 2 pieces of bacon. Top each with lettuce, tomato and an egg; drizzle with some hot sauce. Spread the remaining cilantro mayo on the bun lids, then place them carefully on top of the burgers.
  • Serve alongside the Taco Tots.
  • Preheat the oven to 425 degrees F.
  • Toss the potato tots and taco seasoning on a sheet pan. Bake until crisp, about 20 minutes. Remove from the oven, sprinkle over the cheese and return to the oven to melt the cheese, 5 minutes more.

SPANISH CHORIZO BURGER



Spanish Chorizo Burger image

Give your all-beef patties the flavors of chorizo by folding in smoked paprika, coriander seed and crushed red pepper.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

12 ounces beef chuck, coarsely ground
12 ounces beef sirloin, coarsely ground
2 teaspoons smoked paprika
1 teaspoon lightly crushed coriander seed
1 teaspoon granulated garlic
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
Sliced roasted red peppers, for serving

Steps:

  • Heat a large cast-iron skillet over medium-high heat for 20 minutes.
  • Meanwhile, gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
  • Combine the paprika, coriander seed, garlic, brown sugar, crushed red pepper and 1/4 teaspoon salt in a small bowl. Sprinkle the spice mixture over the beef and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle both sides generously with salt and a few grinds of pepper.
  • Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, flip and cook on the other side until browned, about 3 1/2 minutes per side for medium-rare.
  • Assemble the burgers by topping with sliced roasted red peppers and using your favorite buns and condiments.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

CHORIZO BURGER



Chorizo Burger image

Found this recipe tucked away in the back of the kitchen drawer. Do not remember where it came from. Spanish style burger made from beef and chorizo sausage, topped with caramelized onions and smoked red pepper ranch sauce and shavings of Manchego cheese served on over sized buns. These are 1/2 pound burgers for big eaters!

Provided by Chef Shadows

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground sirloin
1 lb chorizo sausage
1 tablespoon vegetable oil
1 medium onion, chopped
1 roasted red pepper, quartered
1 cup ranch dressing
1 pinch powdered saffron
1 teaspoon spanish paprika
1 tablespoon vegetable oil
3 medium onions, sliced
1 tablespoon brown sugar
salt and pepper
4 large kaiser rolls
1 tablespoon softened butter
4 ounces grated manchego cheese or 4 ounces grated cheese, of choice

Steps:

  • In a large bowl, mix together the ground sirloin and chorizo using your hands.
  • Set aside to let the flavors blend.
  • Heat one tablespoon of oil in a skillet over medium-high heat.
  • Add one chopped onion, and saute until tender.
  • Transfer the onion to a blender.
  • Add the red pepper, Ranch dressing, saffron, and paprika.
  • Pulse until fairly smooth.
  • Refrigerate until needed.
  • Heat the remaining oil in a large skillet over medium heat.
  • Add the remaining onions, brown sugar, salt and pepper.
  • Cook and stir for about 15 minutes until the onions are golden brown.
  • Set aside.
  • Preheat the grill for high heat.
  • Form the meat into four patties, slightly larger than the buns.
  • Place burgers on the grill, and cook for 5 minutes per side, or until done to your likeing.
  • Split buns in half, and spread butter on the inside.
  • Place on the grill to toast briefly.
  • Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce.
  • Sprinkle with a few shavings of cheese, and place the top of the bun on top.

Nutrition Facts : Calories 1351.6, Fat 98.5, SaturatedFat 28.9, Cholesterol 201.1, Sodium 2537.4, Carbohydrate 56.1, Fiber 4.1, Sugar 10.8, Protein 58.8

MEXICAN CHORIZO BURGER RECIPE BY TASTY



Mexican Chorizo Burger Recipe by Tasty image

Here's what you need: ground beef, salt, chili powder, ground chorizo, oil, hamburger buns, manchego cheese, guacamole, pico de gallo, cotija cheese, sour cream

Provided by Alvin Zhou

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 11

1 lb ground beef, 80% lean
1 teaspoon salt
1 tablespoon chili powder
⅓ lb ground chorizo
1 tablespoon oil
3 hamburger buns
3 oz manchego cheese, sliced
½ cup guacamole
⅓ cup pico de gallo
⅓ cup cotija cheese
¼ cup sour cream

Steps:

  • Mix together the patty ingredients until combined.
  • Form the beef mixture into 3 round patties.
  • Heat oil in a pan over medium heat.
  • Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top.
  • Cook for 6 more minutes until the cheese is melted.
  • Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream.
  • Enjoy!

Nutrition Facts : Calories 1151 calories, Carbohydrate 47 grams, Fat 72 grams, Fiber 3 grams, Protein 72 grams, Sugar 7 grams

CHORIZO BURGERS



Chorizo Burgers image

I've always enjoyed a hamburger right off the grill, and in the Southwest we enjoy chorizo, so I combined the two. Instead of using store-bought condiments, I use fresh ingredients to brighten up the burgers along with some pickled vegetables. I like to serve these burgers with a side of deep-fried Brussels sprouts. -Robert J. Johnson, Chino Valley, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1/3 cup sugar
1/3 cup water
1/3 cup cider vinegar
1/2 large red onion, halved and thinly sliced
1 jalapeno pepper, seeded and sliced
6 ounces ground beef or bison
1/4 pound fresh chorizo or bulk spicy pork sausage
1/4 teaspoon salt
1/4 teaspoon pepper
2 sesame seed hamburger buns, split
1/2 cup fresh baby spinach
2 tablespoons peeled and grated horseradish

Steps:

  • In a large bowl, whisk sugar, water and vinegar together until sugar is dissolved. Add red onion and jalapeno; let stand at least 1 hour., Combine beef and chorizo; shape beef into two 3/4-in.-thick patties. Sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Drain pickled vegetables. Serve burgers on buns with spinach, pickled vegetables, and horseradish.

Nutrition Facts : Calories 555 calories, Fat 30g fat (11g saturated fat), Cholesterol 103mg cholesterol, Sodium 1264mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 5g fiber), Protein 34g protein.

BEEF AND CHORIZO BURGERS WITH ROASTED CHILE MAYONNAISE



Beef and Chorizo Burgers with Roasted Chile Mayonnaise image

Chorizo comes in two forms - fresh and cured. Fresh chorizo (used in this recipe) is a common ingredient in Mexican dishes, while the cured (which comes completely coked) in more often found in Spanish cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 12

1/4 cup mayonnaise or salad dressing
1 clove garlic, finely chopped
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro
1 small poblano chile
1 lb lean (at least 80%) ground beef
1/2 lb bulk chorizo sausage or Italian pork sausage, crumbled
3/4 teaspoon salt
1/4 teaspoon pepper
4 slices (1 oz each) Monterey Jack cheese
4 hamburger buns, split
1 medium tomato, coarsely chopped

Steps:

  • Heat gas or charcoal grill. In small bowl, mix mayonnaise, garlic, lime juice and cilantro. Cover; refrigerate.
  • Remove stem, seeds and membranes from chile; cut chile lengthwise into quarters. Place skin side down on grill. Cover grill; cook over medium heat about 10 minutes or until skin is blackened and blistered. Immediately place chile in bowl. Cover tightly with plastic wrap; cool 5 minutes. Peel off blackened skin; rinse with water. Set aside.
  • In large bowl, mix beef, chorizo, salt and pepper. Shape mixture into 4 patties, 1/2 inch thick.
  • Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, top each patty with cheese and place buns, cut sides down, on grill. Cook until cheese is melted and buns are toasted. Remove burgers and buns from grill; cover to keep warm.
  • Finely chop roasted chile; stir into mayonnaise mixture. Spread 1 tablespoon mixture on cut sides of buns. Place burgers on bottom halves of buns; top with tomato. Cover with top halves of buns.

Nutrition Facts : Calories 560, Carbohydrate 27 g, Cholesterol 125 mg, Fat 1/2, Fiber 1 g, Protein 36 g, SaturatedFat 14 g, ServingSize 1 Sandwich, Sodium 1580 mg, Sugar 6 g, TransFat 1 1/2 g

CHORIZO BEAN BURGERS



Chorizo bean burgers image

Combine Spanish sausage with the traditional pork variety for a pulse-packed, spicy burger

Provided by Good Food team

Categories     Dinner, Main course

Time 26m

Number Of Ingredients 10

100g mini cooking chorizo , skins removed
3 pork sausages , squeezed from their skins
¼ tsp smoked paprika
1 tbsp lime juice , plus wedges to serve
small bunch coriander , chopped
½ x 400g can mixed beans , drained and rinsed
1 medium egg , lightly whisked
1 ½ tbsp olive oil , plus extra to drizzle
2 ciabatta rolls, split and toasted
soured cream, avocado, small handful rocket and chips , to serve (optional)

Steps:

  • In a food processor, pulse the chorizo, sausagemeat, paprika, lime juice and coriander until well combined. Add the beans and some seasoning, and quickly pulse again to mix. Tip into a bowl and mix in just enough egg (about half) to bind. Shape into 2 fat burgers, cover and chill for 15 mins. Meanwhile, heat oven to 200C/180C fan/gas 6.
  • Heat the oil in a pan and fry the burgers for 3 mins on each side. Transfer to a baking sheet and cook in the oven for a further 10 mins until cooked through.
  • Serve the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like.

Nutrition Facts : Calories 566 calories, Fat 43 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium

TURKEY CHORIZO BURGER



Turkey Chorizo Burger image

It attacks your taste buds! Spicy chorizo-style sausage and lean ground turkey combine to make a kick-butt burger that's full of taste but won't leave you feeling stuffed. This burger could also be grilled outdoors for a smokier flavor. Goes great with a michel ada or frozen margarita.

Provided by Melissa Jurrens

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 25m

Yield 4

Number Of Ingredients 12

1 pound lean ground turkey
4 links Mexican chorizo sausage, casings removed
4 cloves garlic, minced
¼ teaspoon onion powder
¼ teaspoon chipotle chile flakes
1 pinch ground black pepper
2 tablespoons buttery spread
4 slices pepperjack cheese
4 hamburger buns
¼ cup mayonnaise, divided
2 cups spring mix lettuce, divided
1 lime, juiced

Steps:

  • Combine ground turkey, chorizo, garlic, onion powder, chipotle flakes, and black pepper in a large bowl; mix with your hands until well-blended. Shape into 4 loosely-packed patties.
  • Heat a griddle or large skillet over medium heat until hot; grease with buttery spread. Place patties on the griddle; cook until browned, about 3 minutes. Reduce heat to medium-low; continue cooking for about 5 minutes. Flip patties and cook until browned on the second side, about 6 minutes.
  • Top each patty with a slice of pepperjack cheese. Cook until cheese is melted, about 1 minute more.
  • Toast hamburger buns in a toaster oven. Spread 1 1/2 teaspoon mayonnaise over each half. Place cooked patties over bottom buns. Top each patty with 1/2 cup spring mix lettuce. Sprinkle lime juice over lettuce. Cover with top buns.

Nutrition Facts : Calories 765.5 calories, Carbohydrate 26.2 g, Cholesterol 157.6 mg, Fat 53.3 g, Fiber 1.7 g, Protein 45 g, SaturatedFat 16.5 g, Sodium 1253.4 mg, Sugar 3.3 g

CHORIZO BURGER



Chorizo Burger image

Go beyond boring ground beef with this Chorizo Burger recipe. The Mexican sausage is just the start of the spicy, south-of-the-border Chorizo Burger sensation.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 lb. lean ground beef
2 tsp. oil
1/2 cup chopped seeded poblano chiles
1/4 cup chopped onions
2 tsp. LEA & PERRINS Worcestershire Sauce
3 oz. Mexican chorizo, cooked, drained
4 hamburger buns, toasted
1/4 cup HEINZ Ketchup Blended with Real Jalapeño
3/4 cup crumbled queso fresco

Steps:

  • Heat grill to medium heat.
  • Shape ground beef into 4 (1/2-inch-thick) patties; grill 5 to 6 min. on each side or until done (160ºF).
  • Meanwhile, heat oil in medium skillet on medium heat. Add chiles and onions; cook 6 to 8 min. or until tender and evenly browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 min. Add chorizo; cook 1 to 2 min. or until heated through, stirring frequently.
  • Spread chorizo mixture onto bottom halves of buns; top with burgers, ketchup and queso fresco. Cover with tops of buns.

Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 95 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 33 g

PORK AND CHORIZO BURGERS



Pork and Chorizo Burgers image

These burgers have a bit of a kick to them, a perfect way to spice up a barbecue. Also great served with paprika sweet potato fries as an alternative to a regular burger.

Provided by ashleydelong

Time 2h

Yield Makes 4

Number Of Ingredients 0

Steps:

  • Separate the mince into a large bowl. Dice the chorizo into small chunks about 1cm by 1cm and add to the bowl.
  • Finely dice the onion, apple, garlic and chilli and add to the bowl, season to taste. (These want to be diced small enough so that you will not notice chunks of them in the finished burger.)
  • Add the egg to the bowl and turn all the ingredients together with your fingers making sure that all are thoroughly incorporated. Whilst doing this don't be afraid to squash the mince together breaking up the stranded shape it holds. Once you are happy with this mixture separate into 4 balls and shape into your burger. Wrap in cling film and leave in the fridge for an hour.
  • Pre-heat your oven to 180 place the burgers on a grill tray and cook for 25-30 min, turning halfway through. Serve on a bun with some lettuce, tomato and mayonnaise to garnish.

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From ontario.ca


BEEF AND CHORIZO BURGERS - FIRSTHAND FOODS
2018-04-16 Place beef and chorizo in a large bowl. Add garlic, paprika, salt, and pepper. Using clean hands, thoroughly mix the ingredients. Shape the mixture into patties and place on a …
From firsthandfoods.com


BEST CHORIZO BURGER RECIPE - ESQUIRE
2017-09-05 Combine chorizo, beef, and salt in a bowl. Using your hands, gently combine and form into 4 patties. Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add the …
From esquire.com


CHEF ROD’S CHORIZO BURGER - PATI JINICH
To make the burger: Pre-heat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the ground beef and the chorizo. In a blender, add the onions, black pepper, salt, …
From patijinich.com


CHORIZO BURGERS - 2 COOKIN MAMAS
2016-02-08 Chill for several hours. When ready to grill, heat grill to a low to medium heat, since the fat from the chorizo will cause flare ups. Grill for approximately 6 minutes, 3 minutes per …
From 2cookinmamas.com


LOCKED AND LOADED CHORIZO BURGER RECIPES
Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly. Place burgers onto buns, …
From recipes.servegame.org


BEEF AND CHORIZO BURGER, FLAVORS OF ARIZONA - CHILES AND SMOKE
2021-05-14 Remove from heat. If using a flat top or griddle, move to the cooler side. Toast the buns. We have that delicious chorizo fat for a reason. Mix the salt, pepper, oregano, and …
From chilesandsmoke.com


VEGAN BEET CHORIZO BURGERS - UGLY VEGAN KITCHEN
2020-07-01 A tasty, gluten free recipe for vegan chorizo walnut and beet burgers Beet Chorizo Burgers. 1/3 cup millet. 1 1/3 cup fake chicken broth (I used 3/4 of a cube of Edward …
From uglyvegankitchen.com


CHORIZO CHEDDAR BURGER RECIPE - KITCHEN KONFIDENCE
2015-08-04 Add ground beef and chorizo to a large bowl, and, using two forks, fluff the meat (see note above) to evenly mix and lighten the texture. Mix in garlic powder, kosher salt and …
From kitchenkonfidence.com


HOW TO MAKE CHORIZO BURGERS - IREALLYLIKEFOOD.COM
2022-05-26 Heat up the oil and add your patties. You want the heat to be at about medium, and you should cook the patties for about four or five minutes on each side. If the patties are too …
From ireallylikefood.com


CHICKEN AND CHORIZO BURGER | AMERICAN RECIPES | GOODTOKNOW
2019-09-02 Rub over both sides of the chicken evenly. Heat a griddle pan over a medium high heat until hot. Add the chicken and cook for 3 to 5 minutes on each side (depending on the …
From goodto.com


CHORIZO BURGER RECIPE - SPICEOLOGY
Instructions: Gently mix the salt, Chorizo blend and beef in a large bowl. Cover and refrigerated for at least 30 minutes. Form patties and set aside. Heat Pellet grill to 450 degrees and place …
From spiceology.com


CHEATER CHORIZO BURGERS RECIPE | FOOD & WINE
In a bowl, using a fork, gently stir the pork with the vinegar, paprika, garlic, chile powder, cumin, oregano, 1 teaspoon of salt and 3/4 teaspoon of pepper.
From foodandwine.com


BEEF & CHORIZO BURGER | BURGER RECIPE | TESCO REAL FOOD
Put the sweet potato wedges on a baking tray lined with nonstick baking paper. Drizzle with half the oil, season, then toss to coat. Roast for 25-30 minutes, until soft. Meanwhile, put the steak …
From realfood.tesco.com


CHORIZO BURGERS RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING …
1) In a bowl, mix together the ground beef, chorizo, scallions, garlic, salt and pepper, form into 6 patties and set aside. 2) Preheat a grill pan over medium high heat (between medium and …
From laurainthekitchen.com


CHICKEN CHORIZO BURGERS RECIPE - TODAY.COM
2017-05-24 1 pound fresh Mexican style chorizo, casings removed. 1½ pounds ground chicken. Kosher salt. Vegetable oil, for the grill. To assemble. 2 ripe medium avocados, peeled and …
From today.com


BEEF AND CHORIZO BURGERS - SEARCHING FOR SPICE
2015-09-17 Instructions. Put the chorizo and beef mince in a bowl and mix them together with your hands. When they are combined, shape them into 4 burgers. Put them in the fridge to …
From searchingforspice.com


MEXICAN CHORIZO BURGER - FOX VALLEY FOODIE
2022-04-11 Burger patty. In a large bowl mix together ground beef, chorizo, and breadcrumbs. Separate the meat mixture into 4 equal rounds and press flat to form into patties. Sprinkle …
From foxvalleyfoodie.com


CUBAN-INSPIRED CHORIZO TURKEY BURGERS - A SASSY SPOON
2019-06-09 1 tablespoon soy sauce. 1 tablespoon Worcestershire sauce. 1 clove garlic minced. 1/4 cup water. salt and pepper to taste. Instructions. In a bowl, add ground turkey, chorizo, …
From asassyspoon.com


CHORIZO-CHILE BURGER | BETTER HOMES & GARDENS
Directions. Hold poblano pepper with tongs over gas flame of burner or broil until charred on all sides. (Or place pepper on a foil lined baking sheet. Bake in a 425 degree F oven for 20 to 25 …
From bhg.com


HEALTHY TURKEY AND CHORIZO BURGERS - BEYOND MERE SUSTENANCE
2021-03-08 Cook the chorizo burgers - Heat a griddle to medium-high. If it's not a good non-stick surface, spray it with cooking spray. These burgers are lean, and will stick. Cook the …
From beyondmeresustenance.com


BREAKFAST CHORIZO BURGERS - THE FLAVOR BENDER
2018-03-07 Instructions: Mix in the cayenne pepper into the chorizo meat. Divide the chorizo meat into four portions. Flatten the meat into thin patties. Pan fry the chorizo burger patties in …
From theflavorbender.com


CHORIZO BURGERS WITH AIOLI | TESCO REAL FOOD
To make the aioli, combine the mayonnaise, garlic and a pinch of salt in a small bowl. Give everything a good mix, then set aside until needed. Put the burger buns, cut side down, on …
From realfood.tesco.com


CHORIZO SMASHBURGERS - OVER THE FIRE COOKING
2021-11-26 Place spatula over the chorizo and then firmly press with the spatula until the burger is “smashed” on the skillet. Repeat this for each burger and let cook for another 1-2 …
From overthefirecooking.com


BURGER RECIPES: IDAHO BASQUE CHORIZO BURGERS /W CABERNET …
Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. To make patties, combine ground beef, Basque Chorizo, sweet onion, salt and pepper in a large …
From burgerbase.com


BEEF AND CHORIZO BURGERS WITH CHIMICHURRI SPECIAL SAUCE AND …
Place beef in a bowl and season with Worcestershire, salt and pepper, add chorizo and combine. Score meat and form four patties thinner at center for even cooking. Spray skillet and cook …
From rachaelrayshow.com


CHORIZO CHEDDAR BURGER - AUNT MILLIE'S
Preheat the grill to medium-high heat. Gently combine ground beef, chorizo, cheese, garlic powder, salt and pepper, and shape into 8 patties. Grill patties for 6-8 minutes on each side. …
From auntmillies.com


CHORIZO BURGERS – IN DIANES KITCHEN
2020-05-04 Ingredients. 1# ground beef; 1/3# ground chorizo; 1 tsp salt; 1 Tbsp. chili powder; 1/2 cup shredded cheddar cheese; 1 Tbsp. olive oil; All of your favorite burger ...
From indianeskitchen.com


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Top Asked Questions

How do you cook chorizo burger patties?
In a bowl, mix together the chorizo and the panko and form into six patties. Heat a large cast-iron skillet over high heat until smoking. Coat the pan with 1 tablespoon of the grapeseed oil, and then place three burger patties in the pan. Reduce the heat to medium-high and cook until the patties are seared on the first side.
What is a chorizo burger?
Chorizo Burger. Recipe by: "An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns.".
What is the best way to cook chorizo and ground beef?
Add ground beef and chorizo to a large bowl, and, using two forks, fluff the meat (see note above) to evenly mix and lighten the texture. Mix in garlic powder, kosher salt and black pepper, then the cheese.
How do you make chorizo and sausages at home?
In a food processor, pulse the chorizo, sausagemeat, paprika, lime juice and coriander until well combined. Add the beans and some seasoning, and quickly pulse again to mix. Tip into a bowl and mix in just enough egg (about half) to bind. Shape into 2 fat burgers, cover and chill for 15 mins.

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