CHORIZO BURGER
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
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
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 BURGER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 29
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.
HOW TO MAKE THE BEST CHORIZO BURGER
How to make a chorizo burger.
Categories chorizo burger best chorizo burger recipe chorizo burger recipe how to make a chorizo burger breakfast burger recipes best breakfast burgers breakfast burger breakfast sandwich breakfast sandwich recipe
Yield 4
Number Of Ingredients 10
Steps:
- 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 burgers and cook for 3-4 minutes per side, until the internal temperature reaches 165° F.
- Remove the burgers from heat and top each with a slice of cheese; let rest for about 5 minutes. In another non-stick pan, add the remaining olive oil and heat over medium heat. Once hot, fry an egg for each burger.
- In a small bowl, mash together avocado, juice and zest of the lime, and hot sauce.
- Spread avocado mash on each bun and top with a burger. Top with an egg and remaining bun. Enjoy immediately.
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
CHORIZO BURGERS
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
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.
CHORIZO BURGER
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!
CHORIZO BURGER
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
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
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