Chorizo Burgers With Tomatillo Avocado Salsa Recipes

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STUFFED CHORIZO BURGERS WITH TOMATILLO SALSA



Stuffed Chorizo Burgers with Tomatillo Salsa image

I created this chorizo burger for my new boyfriend and his family for our first meeting. Needless to say, they loved the recipe and fell in love with me, too! These burgers go great with plantain chips or a spicy potato salad from the grocer. -Vivi Taylor, Middleburg, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 11

5 ounces fresh chorizo
1-1/3 cups crumbled Cotija or feta cheese
2 tablespoons chopped fresh cilantro
2 garlic cloves, minced
1 teaspoon minced seeded jalapeno pepper
2 pounds ground beef
3/4 teaspoon coarsely ground pepper
1/4 teaspoon salt
6 hamburger buns, split
1-1/2 cups tomatillo salsa (about 12 ounces), warmed
Optional toppings: sliced red onions, heirloom tomatoes, hot pepper sauce and fresh cilantro leaves

Steps:

  • In a small skillet, cook chorizo over medium heat, crumbling meat, until cooked through, 4-6 minutes. Drain and cool slightly. Combine chorizo with cheese, cilantro, garlic and jalapeno., Shape ground beef into twelve 1/4-in.-thick patties. Spread chorizo mixture over six patties to within 1/2 in. of edges; top with remaining patties, pinching edges to seal. Refrigerate 30 minutes., Sprinkle burgers with pepper and salt; grill, covered, on a greased rack over medium direct heat until a thermometer reads 160°, about 6-8 minutes per side. Remove from heat; tent with foil and let stand 4-5 minutes., Meanwhile, grill buns until golden brown. Serve burgers on buns with salsa and toppings as desired.

Nutrition Facts : Calories 594 calories, Fat 34g fat (14g saturated fat), Cholesterol 141mg cholesterol, Sodium 1418mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 1g fiber), Protein 42g protein.

AVOCADO TOMATILLO SALSA



Avocado Tomatillo Salsa image

This spectacularly simple green sauce may be the perfect summer condiment. It requires no cooking, only takes 10 to 15 minutes to make, looks gorgeous, and tastes amazing with anything grilled and most things that aren't. Spoon over grilled pork tacos, grilled meats, or serve with chips.

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 15m

Yield 6

Number Of Ingredients 6

6 ounces fresh tomatillos - husked, rinsed, and halved
1 tablespoon thinly sliced serrano chiles, or to taste
1 large ripe avocado - halved, seeded, and flesh scooped out of peel
¼ cup packed cilantro leaves
½ lime, juiced
salt to taste

Steps:

  • Place tomatillos into a food processor. Add serrano pepper, avocado, cilantro, and lime juice. Season with salt to taste. Process until smooth; adjust seasoning. Transfer to a serving bowl.

Nutrition Facts : Calories 87.3 calories, Carbohydrate 6.4 g, Fat 7.3 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 4.7 mg, Sugar 1.6 g

AVOCADO AND ROASTED TOMATILLO SALSA



Avocado and Roasted Tomatillo Salsa image

I have been making tomatillo and avocado salsa for years, but I usually simmer the tomatillos rather than roasting them. Roasting the tomatillos, chiles and garlic - toasting really, as I use a skillet for this, on top of the flame - produces a salsa with a delicious charred flavor. I learned something recently from the chef Iliana de la Vega, who demonstrated the recipe at the "Healthy Kitchens, Healthy Lives" conference in Napa Valley in March: she says, in no uncertain terms, that you should not add water to tomatillo salsas. Without the water, this is a more intense salsa with pleasing density.You can use it as a sauce to serve with chicken or fish, or as a dip with chips or other vegetables.

Provided by Martha Rose Shulman

Categories     dinner, lunch, sauces and gravies, appetizer

Time 25m

Yield About 2 cups, serving 6 to 8

Number Of Ingredients 7

1 pound tomatillos, husked
1 to 2 serrano chiles (to taste), stems removed
1 medium garlic clove, unpeeled
1 slice white or red onion
1/2 cup chopped cilantro, with stems
1 medium avocado
Salt to taste

Steps:

  • Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
  • Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
  • Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 202 milligrams, Sugar 3 grams

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 WITH TOMATILLO-AVOCADO SALSA



Chorizo Burgers with Tomatillo-Avocado Salsa image

Is there any way to improve on chorizo, Mexico's addictively spicy sausage? Andrew Zimmern has an answer: Turn it into a burger-and top with a tomatillo-avocado salsa. (Note: Plan ahead-chorizo ingredients require 24 hours in the fridge.)

Provided by Andrew Zimmern

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 25

2 cloves garlic
1 tablespoon ground epazote (optional), found at Mexican specialty stores or online
1 tablespoon dried oregano
3 tablespoons chili powder
2 teaspoons kosher salt
1/3 cup chopped cilantro
2 pounds ground pork
2 jalapeños, divided, one for the burgers, one for the salsa
2 tablespoons lime juice, about 2 limes
1 small yellow onion, about 1 cup, chopped
2 tablespoons Mexican dark beer, Negra Modelo suggested
2 chipotles in adobo, for extra heat, add 1 tablespoon adobo sauce
2 tablespoons vegetable oil, divided
8 ounces tomatillos
1 clove garlic, chopped
1 serrano chili, chopped
3 tablespoons lime juice, about 2?3 limes
1/3 cup chopped cilantro
2 tablespoons chopped fresh mint
1 teaspoon kosher salt
1 small white onion, chopped
2 avocados
6 hamburger buns
Cotija, or other grated Mexican white cheese
Thinly sliced tomato

Steps:

  • Chorizo, part 1: Fill a small bowl with hot water. Smash garlic cloves, then place into the water for 15 seconds to loosen the skin. Peel garlic, then grate it with a microplane into a mixing bowl. Add epazote, oregano, chili powder, salt, cilantro, and pork.
  • Run metal skewers crosswise through the jalapeños to create a grid. Place them directly over the gas flame of a burner to blacken. Using the skewers, rotate jalapeños to char and blacken on all sides, about 5 minutes. (Alternatively, you can broil them, lightly oiled and on a sheet pan, in an oven, about 4 minutes per side.) Remove from heat and set aside to cool, 5 minutes.
  • Add lime juice to the meat mixture. Cut the onion into rings, stack them, and slice top to bottom to dice. Mince them further by rocking the knife back and forth over the dice, then add to the pork mixture, along with the beer. When jalapeños are cool, remove some of the black char with your fingers; set one aside for the salsa. Slice the other in half lengthwise, and remove the ribs and seeds. Finely chop it and add to the pork, along with the chipotles and optional adobo. Mix thoroughly. Cover and refrigerate 18-24 hours.
  • Salsa: Fill a medium bowl with hot water. Place tomatillos in the water to loosen the husk, 3-5 minutes. Put garlic, serrano chili, remaining charred jalapeño (seeded and chopped), cilantro, mint, and salt in a food processor. Remove tomatillos from the water and peel off the husk. Slice, then add to the food processor. Pulse about 30 times, until all ingredients are roughly uniform.
  • Slice the avocados in half lengthwise and remove the pits. Run a spoon between the peel and flesh to remove each half in one piece. Place all four halves into the food processor. Pulse 6-8 more times. Taste, and add more salt if necessary. Place salsa into a bowl with chopped onions. Stir to combine, and set aside. (Makes 3 cups; store in the refrigerator up to 48 hours.)
  • Chorizo, part 2: Remove pork from refrigerator, and shape into 6 patties. Meanwhile, heat a skillet over medium-high heat. Toast buns in an even layer, cut side down, 2 minutes; set aside. Add 1 tablespoon oil to the skillet and heat until shimmering, 1 minute. Add burgers in an even layer (do not crowd) and season lightly with salt. Cook 5 minutes per side, until there's a brown crust on the outside and the internal temperature hits 150-155 F. Repeat with remaining oil, burgers, and buns.
  • Assembly: Place burgers on toasted buns. Top with a tomato slice, a dollop of salsa, and a teaspoon of grated cheese. Serve with remaining salsa on the side. Devour.

CHICKEN -CHORIZO BURGERS WITH AVOCADO MAYO



chicken -chorizo burgers with avocado mayo image

Make and share this chicken -chorizo burgers with avocado mayo recipe from Food.com.

Provided by AZRT8871

Categories     Chicken Breast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1/3 cup fat-free mayonnaise
1/4 cup fresh cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/2 ripe peeled avocado, seeded
1/2 lb spanish chorizo sausage (such as Usinger's)
1/4 teaspoon salt
5 6-inch corn tortillas, torn into bite-sized pieces
1 1/2 lbs boneless skinless chicken breasts, coarsely chopped
1 jalapeno pepper, seeded and chopped
cooking spray
8 (2 ounce) onion rolls, toasted
8 slices tomatoes (1/4-inch-thick)

Steps:

  • INSTRUCTIONS Prepare grill or broiler.
  • To prepare mayonnaise, combine first 5 ingredients in a food processor; pulse 10 times or until combined.
  • Cover and chill mayonnaise mixture.
  • To prepare burgers, remove casings from sausage.
  • Place sausage, salt, tortillas, chicken, and jalapeno in food processor; process 30 seconds or until mixture is coarsely ground.
  • Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
  • Place patties on a grill rack or broiler pan coated with cooking spray; cook 7 minutes on each side or until done.
  • Cut rolls in half horizontally; spread 1 1/2 tablespoons mayonnaise mixture over top half of each roll.
  • Place tomato slices on bottom halves of rolls; top each with 1 patty and top half of each roll.

Nutrition Facts : Calories 454.2, Fat 17, SaturatedFat 5.1, Cholesterol 75.4, Sodium 948.1, Carbohydrate 40.7, Fiber 3.6, Sugar 2.6, Protein 33.5

POTATO-CHORIZO TACOS WITH SIMPLE AVOCADO SALSA



Potato-Chorizo Tacos With Simple Avocado Salsa image

These delicious tacos make a nice, simple supper. I'm lucky that my mom makes her own chorizo, and she always gives me some. She makes this potato-chorizo filling all the time, but this particular recipe is by Rick Bayless (my mom is the type who never bothers with measurements). It's also great on tostadas, in burritos and quesadillas.

Provided by Velouria

Categories     Pork

Time 40m

Yield 12 tacos, serving 4 as a light meal, 4 serving(s)

Number Of Ingredients 9

3 medium red potatoes (about 2 cups) or 3 small yukon gold potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
salt
12 ounces mexican chorizo sausage, casing removed if there is one (about 1 1/2 cups)
1 small white onion, finely chopped
4 ounces tomatillos, husked, rinsed and roughly chopped (2 to 3 medium)
1 garlic clove, peeled
fresh hot green chili pepper, stemmed (roughly 2 serranos or 1 jalapeno or to taste)
1 large ripe avocado
12 warm fresh corn tortillas (store-bought or homemade)

Steps:

  • For the filling: In a medium (3 to 4-quart) saucepan, bring about 1 quart of water to a boil. Add the cubed potatoes and heavily salt the water (about 2 teaspoons), Simmer until the potatoes are fully tender, about 10 minutes. Drain.
  • In a large (12-inch) heavy well-seasoned or nonstick skillet or griddle set over medium heat, combine the chorizo and onion; stir regularly, breaking up any clumps of sausage, until the onion is soft and the sausage cooked through, about 10 minutes. If the sausage has rendered more than a light coating of fat over the bottom of the skillet, pour out the excess.
  • Add the potatoes to the skillet and continue to cook over medium heat, stirring regularly, until the potatoes begin to brown, about 8 minutes. As the mixture cooks, mash everything together a little with the back of a spoon or spatula, scraping up any crusty bits of potato, so that it roughly holds together (it'll look a little like hash). Cover and keep warm over the lowest heat.
  • For the salsa: As the filling finishes cooking, make the salsa: In a food processor, combine the tomatillos, garlic and chiles. Pulse the machine until everything is finely chopped. Peel and pit the avocado, add the flesh to the processor and pulse until everything is well blended (the salsa will be the consistency of a light mayonnaise). Scrape the salsa into a serving bowl, taste and season with salt, usually about 1/2 teaspoon.
  • Serving: Scrape the warm chorizo filling into a serving bowl and set on the table along with the avocado salsa and a basket of steaming tortillas.
  • Note: If you are using store-bought tortillas, drizzle a clean kitchen towel with 3 tablespoons water and wrap your cold tortillas in it. Slide the package into a microwaveable plastic bag and fold the top over, but don't seal it. Microwave at 50% power for 4 minutes to create steam in the package. Let stand for 2 or 3 minutes before serving.

Nutrition Facts : Calories 773, Fat 44, SaturatedFat 13.9, Cholesterol 74.8, Sodium 1097.6, Carbohydrate 67.9, Fiber 12.1, Sugar 4.5, Protein 29.3

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.

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STUFFED CHORIZO BURGERS WITH TOMATILLO SALSA RECIPE: HOW TO MAKE …
Needless to say, they loved the recipe and fell in love with me, too! These burgers go great with plantain chips or a spicy potato salad from the grocer. —Vivi Taylor, Middleburg, Florida These …
From stage.tasteofhome.com


AVOCADO AND TOMATILLO SALSA - MUY BUENO COOKBOOK
2014-10-25 Avocado and Tomatillo Salsa: 4 tomatillos, husks removed, rinsed, quartered 1 or 2 serrano peppers, stemmed and coarsely chopped 1 clove garlic 1 avocado, pitted and …
From muybuenocookbook.com


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