BEEF AND CHORIZO BURGERS WITH ROASTED CHILE MAYONNAISE
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
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
MEXICAN CHORIZO BURGER RECIPE BY TASTY
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
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 BURGER
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
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
SPANISH CHORIZO BURGER
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
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 BURGERS AND JOSE'S SALSA
Steps:
- Cotija cheeseFor the salsa: Boil the habaneros, jalapeno and tomato in a small saucepan of boiling water for 5 minutes. Drain the chiles, but reserve the fluid to cool to add later to the chorizo.
- Place the boiled chiles and tomato and roasted chile de arbol in a blender and blend. Now mix in the cilantro, onion and salt to taste. Keep the salsa chilled. This recipe makes about 2 cups of Jose's Salsa - it is VERY SPICY!!
- For the chorizo: Mix together the pork, vinegar, chile powder, cayenne, granulated garlic, paprika, sugar, salt, black pepper, oregano and 1 cup of the reserved chile water from Jose's salsa in a large bowl. Cover with plastic film and leave to marinate in the refrigerator overnight.
- For the burgers: Mix the ground beef and cilantro into the marinated chorizo. Make into six 6-ounce burgers. Grill on a BBQ or a frying pan; make sure the meat is cooked through. Melt some cotija cheese on the cooked burger. Spread some sour cream on the buns. Add some green leaf lettuce, sliced onions and Jose's fresh salsa and ENJOY!!!
SPANISH BURGERS WITH MANCHEGO AND CHORIZO HASH BROWNS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat then add chorizo.
- While chorizo is rendering and browning, peel onion. Place meat in a mixing bowl. Grate a few tablespoons of onion directly over the meat. Quarter the remainder of the onion and thinly slice.
- Add potatoes and onions to the chorizo. Season the hash browns with salt and pepper and fresh thyme. Once the potatoes are lightly browned, 7 to 8 minutes, flip them and press them down with a spatula to crisp them, continue to cook 7 to 8 minutes more.
- To the sirloin, add parsley, smoked paprika, garlic, salt and pepper. Mix the burgers to combine and form 4 large patties. Create an indentation in each burger using the heal of your hand to counter the burger at the center that happens to burgers as they cook - your burgers will be nice and flat for topping if you use this trick!
- Heat the remaining extra-virgin olive oil, 2 turns of the pan, in a large skillet over medium-high heat. Add the burgers to the skillet and cook 3 to 4 minutes on each side for medium rare burgers and up to 6 to 7 minutes on each side for well done. Melt manchego cheese, 2 thin slices on each burger, the last 2 minutes they are in the pan. Tent the skillet with loose foil to trap enough heat to melt the cheese.
- Place pequillo peppers in food processor and add hot sauce, salt and pepper. Process the peppers into a smooth paste.
- To assemble, place burgers on bun bottoms and top with sliced red onion, cucumber and tomato. Slather the bun tops with pepper paste and set into place. Serve crispy hash browns with chorizo along side.
CHORIZO BURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 18
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.
DEVILED HAMBURGERS
Might refer to this as a retro recipe. We had these on a regular basis growing up. Since I can't find anyone here in Virgina who knows what they are, it may be a Midwest thing. Mom said that you always served them at parties in the 50's & 60's because the boys liked them so much. They became legendary in my group of friends when Mom made them one evening for dinner. The guys kept asking where the tops to their burgers were to get under Mom's skin. It worked (she threatened to never cook for them again) and they still laugh about it today. Boys are rotten. We love them anyway. They did like the burgers! Note: You must use a lean ground beef or there is a tendency to end up with a soggy, greasy bun. Not good.
Provided by Kitchen Witch Steph
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients and mix.
- Divide equal portions of mixture between the eight bun halves and spread on top.
- Make sure to spread mixture out to the edge of the bun as any portion of the bun exposed to the broiler has a tendency to brown too much.
- Place under the broiler for 6-8 minutes.
Nutrition Facts : Calories 374, Fat 17.1, SaturatedFat 6.6, Cholesterol 54.8, Sodium 1021, Carbohydrate 25, Fiber 1.5, Sugar 3.4, Protein 28.1
DEVILED BURGERS
I found these healthy and tasty burgers on Howstuffworks website. Lean ground beef eaten in sensible serving sizes is a great source of protein, B vitamins and iron.
Provided by lauralie41
Categories < 30 Mins
Time 18m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat broiler. In a large mixing bowl combine the bread, onion, ketchup, worcestershire sauce, mustard, horseradish, garlic powder, and chili powder and mix until well blended.
- With clean hands add ground beef and blend gently until combined being careful to not overwork the meat mixture. Shape into six (3-inch) burgers and place them on a ungreased jelly roll pan or cookie sheet.
- Broil the burgers four inches away from the heat source approximately four minutes per side or until desired doneness. Place cooked burgers on hamburger buns and serve immediately.
Nutrition Facts : Calories 263.5, Fat 6.1, SaturatedFat 2.2, Cholesterol 46.9, Sodium 478.1, Carbohydrate 29.8, Fiber 1.4, Sugar 6.2, Protein 21.3
TURKEY CHORIZO BURGER
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
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
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