Turkey Chorizo Burger Food

TURKEY CHORIZO BURGER

Steps:

• Combine ground turkey, chorizo, garlic, onion powder, chipotle flakes, and black pepper in a large bowl; mix with your hands until well-blended. Shape into 4 loosely-packed patties.
• Heat a griddle or large skillet over medium heat until hot; grease with buttery spread. Place patties on the griddle; cook until browned, about 3 minutes. Reduce heat to medium-low; continue cooking for about 5 minutes. Flip patties and cook until browned on the second side, about 6 minutes.
• Top each patty with a slice of pepperjack cheese. Cook until cheese is melted, about 1 minute more.
• Toast hamburger buns in a toaster oven. Spread 1 1/2 teaspoon mayonnaise over each half. Place cooked patties over bottom buns. Top each patty with 1/2 cup spring mix lettuce. Sprinkle lime juice over lettuce. Cover with top 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.

LOCKED AND LOADED CHORIZO BURGER

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.

TURKEY CHORIZO

Steps:

• In a medium bowl, throughly mix the turkey with the spices; mix in the vinegar.
• Cover the bowl and refrigerate overnight.
• Next morning form the mixture into patties and pan fry in a small amount of oil, crumble into your favorite dish or freeze for later use.

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.