Chorizo Burger
I must admit that this may not be the healthiest recipe, but chorizo has a special place in my heart, especially a good chorizo burger. Chorizo is by far my favorite pork sausage. I love the spices, the flavors and the versatility.
Because I love chorizo so much, I’ve tried chorizo burgers in particular, at many different restaurants across the country. I’ve had chorizo mixed with Italian sausage (which is how my recipe is made), ground beef, and lamb to name a few. However, this is my go-to chorizo burger recipe!
One of my most memorable chorizo burgers came from a Cuban restaurant in Rockville, Maryland. The other most memorable chorizo burger was made by one of my dear friends as a birthday gift care package. Not only did he make the burgers, but he also made amazing toppings, including glazed bacon and pickled onions and peppers. It was fantastic! This chorizo burger recipe is inspired by my friend and the myriad of burgers that I’ve had.
What is Chorizo?
Chorizo is a deliciously seasoned sausage, typically with vinegar and chile peppers. In many Spanish speaking countries, chorizo is the go-to sausage. There are generally two types of chorizo, Mexican chorizo and Spanish chorizo, they are very different in flavor and are not interchangeable.
Mexican chorizo is made with raw, uncooked pork, whereas Spanish chorizo is typically smoked and comes both fully cooked and semi-cured. In your local grocery store you may find Argentine chorizo sausage (or at least in the stores near me), which is a happy medium between the two, or chorizo made from other sources, such as beef, chicken, and plant based.
Chorizo is a high-calorie, high-fat, high-sodium meat. However, it is low-carb, which allows it to fit into a ketogenic diet.
How to Make a Chorizo Burger?
Because chorizo is already highly seasoned, I keep it very simple with the added ingredients. In a large bowl, combine equal parts chorizo and Italian sausage. I like to use Italian sausage because the seasoning is complimentary to the chorizo, and it can add a hint of sweetness, if you use sweet Italian sausage or added spice, if you use hot Italian sausage.
Add sautéed onions and two packets of Culantro Y Achiote (Coriander & Annatto). Mix well and let sit for a few minutes to allow the meat to absorb the spices. Make even sized patties. I like to use a half-cup measuring cup to achieve this. You can either put this burger on the grill, cook them on the stovetop, or bake them. You have options!
As you see in the photos, I made additional toppings for my chorizo burger, such as my sweet sriracha glazed bacon, chipotle aioli, and homemade guacamole. Feel free to dress it up how you like! Just make sure you share a picture with me and let me know how it turned out!
You can serve these with baked French fries or your favorite side dish.
Chorizo Burger
Ingredients
- 1 lb. Mexican Chorizo
- 1 lb. Italian sausage either hot or sweet
- 1 small yellow onion, diced
- 2 packets Culantro Y Achiote (Coriander & Annatto)
- cooking oil enough to sauté onion.
Instructions
- Dice and sauté onion.
- In a large bowl, add both sausages and the sautéed onions and two packets of Culantro Y Achiote (Coriander & Annatto). Mix well and let sit for a few minutes to allow the meat to absorb the spices.
- Make even sized patties. Use a half-cup measuring cup to achieve this.
- You can either put this burger on the grill, cook them on the stovetop, or bake them. Either way, cook them for about 3-5 minutes on each side. Or until the internal temperature reaches 165 degrees Fahrenheit.
- Assemble your burger to your liking!
I made a mistake and used ground chuck instead of Itlian sausage, how ever it was a very good hamburger.
Modifications are welcomed! I’m glad you enjoyed it!