LOCKED AND LOADED CHORIZO BURGER
Provided by Aaron McCargo Jr.
Categories main-dish
Time 30m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- For the burger: Mix the chorizo and Italian sausage together in a bowl. Make 4 equal-size portions and flatten to about 4 inches in diameter.
- Heat a large skillet over medium-high heat. Add the patties and 1/4 cup of water, cover and cook for 5 to 6 minutes on each side until the water is evaporated. Sear uncovered until slightly crispy for about 2 minutes, then remove to rest.
- Butter and toast the rolls.
- For the avocado-tomato mayo: Mix the tomato, mayo, lemon juice, cilantro, garlic, scallion and avocado in a bowl until well incorporated. Season to taste.
- Spread equal amounts of the avocado-tomato mayo on both sides of the toasted rolls, then top the bottom rolls with a potato crisp, a patty, an egg and then the top rolls.
CHORIZO BURGER
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
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
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
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
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 29
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.
CHORIZO-CHILE BURGER WITH PICKLED ONIONS AND POBLANO-AVOCADO SPR
Make and share this Chorizo-Chile Burger With Pickled Onions and Poblano-Avocado Spr recipe from Food.com.
Provided by MomLuvs6
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Poblano-Avocado Spread.
- Hold poblano pepper with tongs over gas flame of burner or broil until charred on all sides. (Or place pepper on a foil lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and browned.) Wrap in foil and lets stand for 20 to 30 minutes or until cool enough to handle.
- When cooled slip off blackened skin, twist off stem, and scoop out seeds and discard.
- Coarsely chop and transfer to small bowl.
- Add half of the avocado and coarsely mash with a fork.
- Slice the remaining half of the avocado and add to the bowl.
- Stir in lime juice, cilantro and mayonnaise. Season to taste with salt.
- Refrigerate until time to assemble burgers.
- Pickled Onions.
- In medium saucepan of boiling water, heat onion slices 30 seconds. Transfer to bowl of ice water to cool. Drain.
- In second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. Toss to coat. Let stand 30 minutes.
- Chorizo-Chile Burger.
- In large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula. Remove from heat.
- Spread on plate lined with paper towels to cool.
- Start charcoal fire or preheat gas grill for direct cooking.
- In bowl combined cooled chorizo with ground beef.
- Form into six 3/4-inch thick patties.
- Indent center of each patty.
- Grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees F), turning once midway through grilling time.
- Spread Poblano -Avocado Spread on buns.
- Layer patties and pickled onions on buns. Makes 6 burgers.
CHORIZO BURGER
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
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
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