Best Latin Chorizo Burgers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHORIZO BURGER



Chorizo Burger image

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

1 pound ground sirloin
1 pound chorizo sausage
1 tablespoon vegetable oil
1 medium onion, chopped
1 roasted red pepper, quartered
1 cup Ranch dressing
1 pinch powdered saffron
1 teaspoon Spanish paprika
1 tablespoon vegetable oil
3 medium onion, sliced
1 tablespoon brown sugar
salt and pepper to taste
4 soft egg buns or brioche
1 tablespoon softened butter
4 ounces manchego cheese, grated

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

LATIN CHORIZO BURGERS



Latin Chorizo Burgers image

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

3/4 lb ground sirloin
3/4 lb ground chuck
1/2 lb raw chorizo sausage, casings removed and crumbled
1 tablespoon adobo seasoning
1 large onion, grated
1/2 cup dry breadcrumbs
2 tablespoons olive oil
2 large yellow onions, finely sliced
kosher salt, to season
fresh ground pepper, to season
1/2 cup bottled and sliced jalapeno chile, drained
1/2 cup dark brown sugar
2 medium jarred roasted red peppers, drained
3/4 cup mayonnaise
6 slices oaxaca cheese or 6 slices mozzarella cheese
6 hamburger buns

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



Chorizo Burger image

I normally use homemade Mexican chorizo and home ground venison for this, but store-bought ground beef, bison, turkey or pork will work, as will store-bought chorizo.

Provided by Hank Shaw

Categories     lunch     Main Course

Time 1h15m

Number Of Ingredients 14

3 tablespoons vegetable oil
2 large onions, minced
4 to 8 roasted green chiles, (Hatch, Anaheim or poblano)
4 burger buns
4 slices pepper jack cheese
Lettuce leaves
1 pound ground venison, (or beef, turkey, bison, etc.)
1/3 pound chorizo, (only 1/4 pound if it's the stuff in a tube)
Salt
1 tablespoon vegetable oil
2 cups mayonnaise
1/2 cup chopped cilantro
2 roasted green chiles
Salt to taste

Steps:

  • Start by heating the 3 tablespoons of vegetable oil in a pan over medium-high heat. Add the minced onion and let this cook, stirring often, until the onion has nicely browned. Turn off the heat and set aside when it's ready.
  • If you are starting from fresh peppers, you will need to roast, peel and deseed them. This is a good tutorial on that, or you can use canned or pre-frozen roasted chiles.
  • Add all the ingredients for the mayo and puree. Add salt to taste. You will have some left over, so keep it in a container in the fridge, where it will last a couple weeks.
  • Mix the ground meats together and knead well so they combine cohesively. Form into balls and slightly flatten them. If you are grilling, just form normal patties and grill. What follows is for a smashburger.
  • Get a comal or griddle or large frying pan hot. Add the 1 tablespoon of vegetable oil. Set one of the balls of meat in the center of the oil, and use it to spread the oil around a little. Slick the underside of a bacon press or other pan with some oil. Press the meat into a patty of about 1/2 inch thick, more or less. Hold the pressure for about 30 seconds, then slide the bacon press off the patty to the side. Don't lift straight up or the patty will break. Salt the patty as it cooks.
  • Let the meat cook for about 90 seconds more, then flip. Salt the other side. Add some onions to the middle of the patty and top with a slice of cheese. I like to put a metal bowl over the burger now to melt the cheese. Let this sit for another minute to 2 minutes, depending on how well cooked you like your burgers. While this is happening, lay the lettuce leaves on your buns and top with a little of the mayo.
  • To build the burger, set the patty on the bun, then top with some of the roasted chiles and some more mayo. Serve at once. You can also layer like this: patty, onions, green chiles, then cheese. The greenery always touches the bun, and the mayo or other sauce goes on between lettuce and burger. °

Nutrition Facts : Calories 641 kcal, Carbohydrate 30 g, Protein 40 g, Fat 40 g, SaturatedFat 23 g, Cholesterol 133 mg, Sodium 1194 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHORIZO BURGERS



Chorizo Burgers image

I've always enjoyed a hamburger right off the grill, and in the Southwest we enjoy chorizo, so I combined the two. Instead of using store-bought condiments, I use fresh ingredients to brighten up the burgers along with some pickled vegetables. I like to serve these burgers with a side of deep-fried Brussels sprouts. -Robert J. Johnson, Chino Valley, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 12

1/3 cup sugar
1/3 cup water
1/3 cup cider vinegar
1/2 large red onion, halved and thinly sliced
1 jalapeno pepper, seeded and sliced
6 ounces ground beef or bison
1/4 pound fresh chorizo or bulk spicy pork sausage
1/4 teaspoon salt
1/4 teaspoon pepper
2 sesame seed hamburger buns, split
1/2 cup fresh baby spinach
2 tablespoons peeled and grated horseradish

Steps:

  • In a large bowl, whisk sugar, water and vinegar together until sugar is dissolved. Add red onion and jalapeno; let stand at least 1 hour., Combine beef and chorizo; shape beef into two 3/4-in.-thick patties. Sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Drain pickled vegetables. Serve burgers on buns with spinach, pickled vegetables, and horseradish.

Nutrition Facts : Calories 555 calories, Fat 30g fat (11g saturated fat), Cholesterol 103mg cholesterol, Sodium 1264mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 5g fiber), Protein 34g protein.

MEXICAN CHORIZO BURGER RECIPE BY TASTY



Mexican Chorizo Burger Recipe by Tasty image

Here's what you need: ground beef, salt, chili powder, ground chorizo, oil, hamburger buns, manchego cheese, guacamole, pico de gallo, cotija cheese, sour cream

Provided by Alvin Zhou

Categories     Dinner

Time 30m

Yield 3 servings

Number Of Ingredients 11

1 lb ground beef, 80% lean
1 teaspoon salt
1 tablespoon chili powder
⅓ lb ground chorizo
1 tablespoon oil
3 hamburger buns
3 oz manchego cheese, sliced
½ cup guacamole
⅓ cup pico de gallo
⅓ cup cotija cheese
¼ cup sour cream

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!

Nutrition Facts : Calories 1151 calories, Carbohydrate 47 grams, Fat 72 grams, Fiber 3 grams, Protein 72 grams, Sugar 7 grams

SPANISH CHORIZO BURGER



Spanish Chorizo Burger image

Give your all-beef patties the flavors of chorizo by folding in smoked paprika, coriander seed and crushed red pepper.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

12 ounces beef chuck, coarsely ground
12 ounces beef sirloin, coarsely ground
2 teaspoons smoked paprika
1 teaspoon lightly crushed coriander seed
1 teaspoon granulated garlic
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
Sliced roasted red peppers, for serving

Steps:

  • Heat a large cast-iron skillet over medium-high heat for 20 minutes.
  • Meanwhile, gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
  • Combine the paprika, coriander seed, garlic, brown sugar, crushed red pepper and 1/4 teaspoon salt in a small bowl. Sprinkle the spice mixture over the beef and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle both sides generously with salt and a few grinds of pepper.
  • Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, flip and cook on the other side until browned, about 3 1/2 minutes per side for medium-rare.
  • Assemble the burgers by topping with sliced roasted red peppers and using your favorite buns and condiments.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

CHORIZO BURGERS



Chorizo Burgers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 18

8 pieces thick-cut bacon
1/4 cup mayonnaise
1/4 cup fresh cilantro, chopped
Kosher salt and freshly ground black pepper
1 pound ground chuck
1/2 pound chorizo
One 4-ounce can diced green chiles (not drained)
1/4 cup olive oil
2 tablespoons salted butter
4 large eggs
4 burger buns
Green leaf lettuce, leaves separated
1 large tomato, sliced thin
Hot sauce, to taste
Taco Tots, recipe follows
One 32-ounce bag frozen potato tots (about 5 cups)
1 tablespoon taco seasoning
1 cup grated Monterey Jack cheese

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.

Related Topics