CHORIZO BURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 18
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.
SPICY LAMB AND CHORIZO CHILI
Categories Bean Beef Lamb Pepper Pork Sauté Super Bowl Sausage Hot Pepper Fall Winter Tailgating Bon Appétit
Yield 6 to 8 servings
Number Of Ingredients 10
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
Something new for all the grill-daddies! An EASY burger to make, and guests rave over this one.
Provided by Alan Hollister
Categories Main Dish Recipes Burger Recipes Lamb
Time 25m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 38 g, Cholesterol 101.1 mg, Fat 22.4 g, Fiber 1.9 g, Protein 29.4 g, SaturatedFat 10.7 g, Sodium 1003.5 mg, Sugar 2.2 g
SPICED LAMB BURGERS
This recipe came from a revelation in the '70s, when my friend Semeon Tsalbins introduced me to the lamb burger. It is ground lamb - shoulder is best - highly seasoned and grilled rare. Because lamb is the most full-flavored of the everyday meats, it makes a more delicious plain burger than beef. Cooked with nothing but salt, it's fantastic. Cooked with a variety of spices, as it is here, it's a game-changer. You can also stuff the burger, as Mr. Tsalbins does on occasion, with smoked mozzarella.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, burgers, main course
Time 20m
Yield 4 burgers
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 37 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 16 grams, Sodium 481 milligrams, Sugar 1 gram, TransFat 0 grams
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
SPICY LAMB AND CHORIZO CHILI
From Bon Appetit. I haven't tried this one yet. Would be great topped with cilantro, sour cream, grated cheddar or Monterey Jack cheese, chopped red or green onion, and salsa. Look for chorizo in the refridgerated meat or deli case, and for dried ancho chilies at Latin markets, specialty food stores, or some supermarkets
Provided by Az B8990
Categories < 4 Hours
Time 1h15m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1864, Fat 163.5, SaturatedFat 67.9, Cholesterol 327.2, Sodium 527.8, Carbohydrate 36.7, Fiber 8.1, Sugar 2.5, Protein 60.1
CHORIZO BEAN BURGERS
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
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
SPICY CHORIZO BURGERS
Make and share this Spicy Chorizo Burgers recipe from Food.com.
Provided by Allen T
Categories Pork
Time 25m
Yield 2 Burgers
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2189.3, Fat 157, SaturatedFat 72, Cholesterol 379.7, Sodium 5315.6, Carbohydrate 97.1, Fiber 5.8, Sugar 9.3, Protein 93.4
LATIN CHORIZO BURGERS
Courtesy of Ingrid Hoffmann and Cooking Channel. Recipe includes Caramelized Onion & Jalapeno Relish, and Red Pepper Mayonnaise. Original recipe: http://www.cookingchanneltv.com/recipes/ingrid-hoffmann/latin-burgers-with-caramelized-onion-and-jalapeno-relish-and-red-pepper-mayonnaise.html
Provided by Food.com
Categories Lunch/Snacks
Time 1h10m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 698.5, Fat 36.8, SaturatedFat 12.8, Cholesterol 109.3, Sodium 817.7, Carbohydrate 53.9, Fiber 2.8, Sugar 24.5, Protein 36.5
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
More about "spicy chorizo lamb burger food"
SPICY MOROCCAN LAMB BURGERS - EASY PEASY FOODIE
From easypeasyfoodie.com
LAMB AND CHORIZO BURGER WITH APRICOT SALSA RECIPE
From lovefood.com
BEST GREEK LAMB BURGERS - THE MEDITERRANEAN DISH
From themediterraneandish.com
MOROCCAN-STYLE LAMB BURGERS | LAMB RECIPES - JAMIE OLIVER
From jamieoliver.com
SPICED LAMB BURGER RECIPE | BON APPéTIT
From bonappetit.com
4/5 (299)Estimated Reading Time 5 minsServings 8Published Jun 24, 2014
SPICED LAMB BURGERS WITH HERBED YOGHURT RECIPE - BBC FOOD
From bbc.co.uk
LAMB BURGER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICY LAMB BURGERS WITH CORIANDER RELISH RECIPE - BBC FOOD
From bbc.co.uk
BISON AND CHORIZO SMASH BURGER - CTV
From more.ctv.ca
CHORIZO BITES IN SWEET & SPICY SAUCE | RECIPETIN EATS
From recipetineats.com
WAHLBURGERS OFFERS ‘CHORIZO JAM BURGER’ IN CELEBRATION OF FLAVORS …
From masslive.com
LAMB AND CHORIZO BURGER WITH APRICOT SALSA - FOOD AND TRAVEL
From foodandtravel.com
11 GROUND MEAT RECIPES THAT GO BEYOND BURGERS AND MEATBALLS
From washingtonpost.com
CHORIZO SMASHBURGERS - OVER THE FIRE COOKING
From overthefirecooking.com
MEXICAN CHORIZO + GARLIC SHRIMP BURGER – LADY AND PUPS
From ladyandpups.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love