This Chorizo Burger is packed with Southwest flavors and is made with a combo of chorizo and ground beef. Grill it up over an open flame and then serve it topped with grilled poblano peppers and slathered with Salsa Aioli.
When you want something a little different than a Classic Grilled Burger you are going to LOVE this Chorizo Burger. It is great with Equites Street Corn Salad, Cilantro Lime Slaw and Watermelon!
Ingredient Details
Ground Chorizo – this is a highly seasoned ground pork, similar to a ground Italian sausage, however Chorizo is seasoned with Mexican/Spanish spices. Make sure you get Mexican GROUND Chorizo and not the pressed Spanish chorizo that resembles salami.
Chorizo can be slightly greasy or fatty so it makes for super juicy burgers when added to ground beef.
Ground Beef – a burger made completely of Chorizo would be way to greasy. Using a ground beef mixed with the Chorizo is perfect. Look for an 85/15 or 80/20 ground beef.
Slice of Bread – use a white or wheat bread slice, avoid breads that are overly seedy or nutty. If you are using a bread with a thick crust remove that before using in your panade.
What is a Panade
A panade is a mixture of a starch (bread, panko, crackers) and liquid (milk, broth, wine) used to keep a ground meat recipe juicy and tender. We use a panade in just about all our burger, meatball and meatloaf recipes.
Milk – perfect liquid to mix with the bread to make the panade. Any milk or milk substitute will work here.
Spices – A combo of a minced raw garlic clove with kosher salt, pepper, cumin, smoked paprika, and onion powder.
Poblano – this is a large dark green pepper that has great flavor, but not really any heat/spice.
Apple Cider Vinegar – adds a slight pickle flavor to the peppers after they are roasted.
Tips on Forming and Grilling Chorizo Burgers
Ground Chorizo is pork and it can be a greasy meat. When you grill a greasier meat it can tend to shrink on the grill. Since it is a blended pork you will want to grill the burgers to 165°F so they are safe to eat.
- We like to divide the chorizo/beef mixture into equal portions, then roll them into loose, large balls.
- Then lightly smash/form the patties from the rolled balls.
- Form the patties about 1 inch large than the bun you plan to use This allows for shrinkage on the grill.
- Using a clean thumb or measuring spoon, press a divot in the center of the burger patty. This also helps prevent some shrinkage on the grill.
- Cook the patties over direct heat for about 4 minutes per side. If they are getting too dark, move to indirect heat and place the lid on the grill.
- Make sure the Chorizo Burgers are cooked t o 165°F internal temp.
How To Make Chorizo Burgers
Make Panade
In a large bowl combine the bread cubes, milk, minced garlic and spices. Mash together into a paste.
Chorizo Burger Mixture
Add the chorizo and ground beef and lightly mix.
Form the Patties & Grill
Form the Chorizo patties and grill over direct heat for about 4 minutes per side. Ensure they reach 165°F internal temp.
Optionally add cheese to melt.
Toast the buns on the grill as well!
Roast the Poblanos
Place the poblanos over direct heat and roast, turning occasionally, until they are blistered and blackened on all sides.
Then pop in a large bowl, cover with plastic wrap for 5 minutes. Peel and deseed and chop. Toss with vinegar and salt.
Make the Salsa Aioli
Combine the salsa aioli ingredients and set aside.
Assemble the Chorizo Burgers
It’s time to eat!
Serving
Lightly butter or oil the cut side of you buns, toast them on the grill until golden brown. Add salsa aioli to the top and bottom bun, some of the chopped poblano peppers, lettuce, tomato, avocado and then the Grilled Chorizo Burger. Time to dig in!
Side Dish Ideas for Chorizo Burgers
These Grilled Southwest Chorizo Burgers are excellent served with these side dishes:
More Burger Recipes
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Grilled Southwest Chorizo Burger Recipe
Equipment
- Grill (gas or charcoal)
Ingredients
Southwest Chorizo Burger
- 1 pound ground beef - 80/20 or 85/15
- ½ pound ground chorizo
- 1 slice white or wheat bread - cut into ¼ inch cubes
- 3 tablespoon milk
- 2 garlic cloves - minced
- ½ tsp. kosher salt
- ¼ tsp. pepper
- ½ tsp. smoked paprika
- ½ tsp. cumin
- 1 tsp. onion powder
Roasted Poblano
- 3 Poblano peppers
- 1 teaspoon apple cider vinegar
- ⅛ teaspoon kosher salt
Serving Assembly
- Salsa Aioli
- 5 slices pepper jack cheese
- 5 buns
- tomato, lettuce, onion, avocado
Instructions
- Preheat grill to medium-high heat.
Roasted Poblano
- Place the poblanos on the grill over direct high heat, turning every few minutes until charred on all side (about 7-8 minutes).3 Poblano peppers
- Transfer the chilies to a bowl and cover tightly with plastic wrap. Let the chilies steam for about 5-10 minutes (while you grill the burgers).
- Once cool enough to handle, peel, seed and roughly chop the chilies.
- Place the chopped chilies back in the bowl and toss them with the apple cider vinegar and salt and set aside.1 teaspoon apple cider vinegar, ⅛ teaspoon kosher salt
Burger
- In a large bowl combine the bread cubes, milk, salt, pepper, garlic, paprika, cumin and onion powder. With a fork mash everything together until it forms a smooth paste like consistency.1 slice white or wheat bread, 3 tablespoon milk, 2 garlic cloves, ½ tsp. kosher salt, ¼ tsp. pepper, ½ tsp. smoked paprika, ½ tsp. cumin, 1 tsp. onion powder
- Add the ground beef and chorizo and lightly mix until thoroughly combined.1 pound ground beef, ½ pound ground chorizo
- Divide the mixture into 5 patties. Make the patties about 1 inch larger than the bun you plan to use, also place a divot in the center of each patty. This helps prevent the burgers from shrinking too much on the grill. ** the chorizo has a lot of fat so the burger will shrink. Make the burger patties wide and flat.
- Place the burgers over direct heat. Cover the grill and cook for 4-5 minutes. Flip the burgers and grill for 4 more minutes. During the last minute top the patties with the cheese slices and close the lid and let the cheese melt.
- Remove the burgers and let rest for 5 minutes.
Serving Assembly
- While the burgers are resting combine all ingredients for the salsa aioli (if using) in a small bowl and toast the buns on the grill until golden brown.
- To serve, top each bun with a generous amount of salsa aioli and the charred chilies, add your other favorite burger toppings (lettuce, tomato, red onion, avocado slices).
John says
OMG! The whole family loved these. Such a good twist on a burger. Flavor packed!
Susie Weinrich says
Loved these Chorizo Burgers! They were even amazing as leftovers.