Locked And Loaded Chorizo Burger Recipes

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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

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 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.

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

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.

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

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

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

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