Chorizo Burgers

We just spent a great holiday weekend with our friends and family at our home on the lake..Heck!!  Even my husband was off for an entire 2 1/2 days in a row (that’s RARE for a railroader anytime, let alone a holiday weekend)!!

Naturally everyone gets a bit hungry after a few boat trips, brews and games of cornhole….and naturally, again, I like my food with a bit of heat to it!  So after scoring a deal at our local butcher on ground beef (love those fellas), I figured that good old fashioned burgers were in order!!  Ok..maybe “old fashioned” burgers WITH a twist!  It is me afterall….

The Starting Lineup

  • 2lbs ground chuck
  • 1lb Mexican chorizo (at least 12oz)
  • Kosher salt & pepper
  • Mexican bakery rolls (telera, bolillos)

Garnish

  • Roasted poblanos
  • Guacamole
  • Red onion, sliced
  • Tomato, sliced
  • 1 cup mayonnaise
  • Chipotle in Adobo (2 minced chipotles + 1 Tbsp adobo sauce)
  • Pepper Jack cheese, sliced    

When making these juicy and a lil bit spicy burgers, I like to start by making the Chipotle Mayo and getting the toppings ready.  If you’re making this for a get-together, it’s great to have everything ready so you can enjoy your company longer! 

The mayo is super simple at just two ingredients, but gives big impact to the finished burgers flavor!  In a small dish, simply add in the mayonnaise along with the minced hot peppers and sauce.  Stir to combine, cover with Saran wrap and place in the fridge till food time!  Next, we’ll give those veggies and cheese some attention.  Rinse and pat dry the vegetables and slice away…oh, the cheese too!  Place these in ziploc baggies in your fridge as well. *I like to loosely wrap my tomato slices in a paper towel before putting it in the baggy.  This absorbs some of the moisture..trust me, these burgers are juicy enough! 

     Now that the condiments are done we’ll mix this easy meat blend!  Just as simple as the Chipotle Mayo was to make, in a large bowl combine the chorizo with the ground chuck with your hands *Natures BEST kitchen tool!  Next shape into patties that are slightly larger than your rolls/buns *All burgers shrink just a bit once they’re on the heat source and you do NOT want hockey pucks! 😉  Place your patties onto a platter and liberally season each side with kosher salt & pepper.  That’s it!  No need for any random spice you find in your pantry please….A. you want to taste these delicious flavors and B. it will help create a nice crust.  Cover your platter with more Saran wrap and keep in the refridgerator until it’s time to eat! 

   *…Meanwhile your grill is getting ready…or hot skillet..so take the burgers out of the fridge to get to temp so they cook more evenly (about 20-30 minutes).

Ok, now cook these guys!  Normally, I like my burger on the rare’r side, but these have pork in them.  I’d say depending on your heat level (our grill at med-high) we grill them about 5-6 minutes per side, and remember to top with a couple slices of that cheese with a kick to it!  When finished, remove to a CLEAN platter and get ready to assemble!  *Cover with foil to keep warm if needed.
When everyone is drooling you know it’s time to get these Chorizo Burgers ready!  Cut your rolls in half horizontally (if needed..you’re welcome to toast them too) and spread a good amount of the Chipotle Mayo on the bottom half.  Next, place your Chorizo Burger with the melted pepper jack cheese on the bottom, followed by the roasted poblano, red onion & tomato slices.  Finally, give a good schmear of guacamole onto the top bun half and place onto your buger/veggies.   

 Grab a napkin or three because this is one seriously juicy and good-messy burger!!

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