Locked And Loaded Chorizo Burger Recipes

SPANISH CHORIZO BURGER

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

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

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.

MEXICAN CHORIZO BURGER RECIPE BY TASTY

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!