Spicy Chorizo Lamb Burger Recipes

CHORIZO BURGER

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.

CHORIZO BURGERS

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.

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!

SPICY LAMB AND CHORIZO CHILI

Steps:

• Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.
• Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.
• Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
• *Sold at Latin American markets and some supermarkets.

GRILLED SPICY LAMB BURGERS

Steps:

• Preheat grill for medium heat.
• Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
• Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

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 BURGERS

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.

SPICY CHORIZO LAMB BURGER

Steps:

• Toast your bun with butter, and roast your serrano pepper. Once roasted blister the pepper in a ziploc bag so that you can peel it. Use the egg to make a scrambled egg patty about the same size as your bun. Slice the Chorizo nice and thin and saute it. Take your pickles, and your serrano, remove the seeds and ribs from the serrano, and chop both the pepper and the pickles finely, then combine them in a side bowl and add salt and pepper and a touch of malt vinegar to the relish. Take your slicd onions and saute them until soft but still with a slight crunch. Prepare your lamb patty, treat each side with malt vinegar salt and pepper, and sear burger on medium high heat. Add cheese in the last 2 minutes to melt on top of burger, and finely grate parmesean on top of cheese. Build your burger from the bottom up, onions, egg patty, lamb patty, sliced chorizo then your relish on top. Enjoy

SPICY LAMB AND CHORIZO CHILI

Steps:

• Combine broth, ancho chilies, and cayenne pepper in heavy medium sucepan.
• Cover and simmer over medium heat until chilis softn, about 12 minutes.
• Puree mixture in blender in batches.
• Saute chorizo in heavy large pot over medium-high heat until drippings come to a simmer, breaking up meat with back of spoon.
• Transfer to fine strainer set over bowl. Let drain for 10 minutes.
• Return 3/4 cup chorizo drippings to same pot and heat over medium-high heat. You can disgard any remaining drippings.
• Add onions, garlic, oregano, and cumin.
• Saute until onions begin to soften, about 5 minutes.
• Sprinkle lamb with salt and pepper. Add to pot.
• Saute until lamb is no longer pink on outside, abut 10 minutes.
• Add chili puree and drained chorizo.
• Bring chili to boil, stirring occasionally.
• Reduce heat to medium-low, cover, and simmer 1 hour.
• Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionallly, about 15 minutes.
• Season to taste with salt and pepper.

SPICED LAMB BURGERS

Steps:

• If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
• To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
• Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.

SPICY CHORIZO BURGERS

Steps:

• Preheat oven to 350°.
• Mix the meat and the peppers together until the peppers are more or less evenly distributed. Shape the meat into 5in patties.
• Place the patties in a pan with sides, and put into the oven for 18 minutes.
• While the meat is cooking, butter one side of each of the tortillas, and place them on a cookie sheet butter side out with the cheese between them, making 4 "cheese sandwiches".
• After the meat cooks for about 12 minutes, flip the patties. Place the tortillas in the oven.
• After 5 minutes, the tops of the tortillas should be crispy, so flip them.
• Remove the patties when done to your liking, leave the tortillas in until both sides are crispy, flipping when needed.
• Assemble the burgers, using sour cream and guacamole as toppings. You can add extra cheese, peppers, onions, anything you want.