Beef And Chorizo Burgers With Roasted Chile Mayonnaise Food

BEEF AND CHORIZO BURGERS WITH ROASTED CHILE MAYONNAISE

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.

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.

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.

BEEF AND CHORIZO BURGERS WITH ROASTED CHILE MAYONNAISE

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.

LATIN CHORIZO BURGERS

Steps:

• To make the Latin Burgers:.
• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
• To make the Caramelized Onion and Jalapeno Relish:.
• Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.
• To make the Red Pepper Mayonnaise:.
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
• To cook the Latin Burgers:.
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

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.

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!

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.
• 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.

PORK AND CHORIZO BURGERS WITH GREEN CHILE MAYO

Steps:

• To make the Green Chile Mayo: Heat the oven to 400 degrees F. Place poblano on a foil-lined baking sheet. Roast for 15 minutes, or until the skin is blistered and blackened. Place the pepper in a zip-top plastic bag, seal and let it stand for 10 minutes. Peel, remove the seeds and finely chop.
• Combine the poblano, mayonnaise, garlic and lime juice in a food processor and process until smooth. Season to taste with salt and pepper. Refrigerate for up to 1 week.
• The make the Chorizo Burgers: Preheat the grill to medium-high.
• Place the chorizo in a food processor, and process until finely chopped.
• Transfer the chorizo to a large bowl and add the ground pork, garlic, Worcestershire sauce, Creole seasoning, salt and cayenne pepper.
• Using your hands, mix gently but thoroughly. Form the mixture into four 1-inch-thick patties, about 8 ounces each.
• Place the patties on the grill and cook to a minimum temperature of 160 degrees F, 5 to 7 minutes per side.
• Transfer the burgers to a plate or platter and top each one with a slice of cheese.
• Toast the open buns on the grill, if desired.
• Place the burgers on the bun bottoms. Generously top each burger with Green Chile Mayo, and place the tops of the buns over the sauce. Serve immediately.