Chorizo Burgers Recipe: With step by step photos

Chorizo Burgers offer a flavorful twist on classic burgers by combining ground beef with spicy Mexican chorizo for juicy, smoky results. ​​

Ingredients

• 3/4 lb of Ground Beef
• 3/4 lb of Fresh Mexican Chorizo, casing removed
• 2 Cloves of Garlic, chopped
• 4 Scallions, chopped
• Salt and Pepper, to taste
• For the mayo and toppings: 1/3 cup of Mayo
• 1 Clove of Garlic, grated
• Sliced Pickles
• Bibb Lettuce
• Toasted Kaiser Rolls​

Step 1: Prepare Ingredients

Start by gathering all your ingredients to ensure a smooth cooking process. Chop the 2 cloves of garlic finely and slice the 4 scallions into small pieces for even distribution in the meat mixture.

Remove the casing from 3/4 lb of fresh Mexican chorizo, noting that this raw chorizo differs from the cured Spanish variety, as it provides the fresh, spicy punch needed for the burgers. Measure out 3/4 lb of ground beef, which combines perfectly with the chorizo for a total of 1.5 lbs of meat yielding about six burgers.

Have your toppings ready nearby: slice dill pickles thinly, wash Bibb lettuce leaves for crispness, and set aside Kaiser rolls for toasting later. For the garlic mayo, grate one clove of garlic into 1/3 cup of mayonnaise, adding a pinch of salt and pepper to enhance the flavors without overpowering the chorizo’s smokiness. ​

Step 2: Mix Burger Patties

In a large bowl, combine the 3/4 lb ground beef and 3/4 lb casing-removed Mexican chorizo. Add the chopped garlic, chopped scallions, a good pinch of salt, and a little black pepper, keeping in mind the chorizo’s inherent saltiness and heat so you do not overseason. Use your hands to gently mix until just combined, avoiding overworking the meat to maintain tenderness and juiciness in the final burgers.​

Divide the mixture into six equal portions by scoring the meat mound lightly with your fingers, ensuring fairness in size as I emphasize for even cooking. This step sets the foundation for uniform patties that cook consistently on the grill.​

Step 3: Shape Patties

Form each portion into a ball, then flatten into burger patties about the width of your Kaiser rolls and roughly 1/2-inch thick. Press a shallow indentation in the center of each patty using your thumb or fingers; this prevents puffing during cooking, allowing even expansion for flat, professional-looking burgers.​

I demonstrate this technique clearly, noting it ensures the burgers cook up perfectly without domed centers. Place the shaped patties on a plate, cover loosely with plastic wrap if not cooking immediately, and refrigerate for 10-15 minutes to firm up for easier handling on the grill.​

Step 4: Preheat Cooking Surface

Preheat a grill pan, cast iron skillet, or outdoor grill over medium-high heat, aiming for a spot right between medium and medium-high to cook the burgers through without burning the exterior. Mexican chorizo contains pork, so these burgers must reach full doneness for safety, unlike beef-only versions that can be medium-rare.​

Oil the grates or pan lightly with a neutral oil to prevent sticking, and allow it to heat for 3-5 minutes until smoking faintly. This temperature mimics my stovetop method, ideal for indoor cooking or apartment dwellers without outdoor space.​​

Step 5: Cook Burgers

Place the patties on the preheated surface, cooking for about 3-4 minutes per side or until fully cooked through, reaching an internal temperature of 160°F for safety due to the pork content. Avoid pressing down on the burgers to retain juices; the chorizo’s fat ensures moistness even when cooked well done.​

Flip only once for optimal searing, and cook the slightly smaller patty if needed. Total cook time per side ensures smoky paprika and garlic flavors intensify without drying out.​

Step 6: Toast Rolls and Rest Burgers

While burgers finish, split and toast the Kaiser rolls on the grill or in a toaster until golden and crisp, adding texture that contrasts the juicy meat. Remove burgers to a plate and let rest for 5 minutes, allowing juices to redistribute for maximum flavor.​

Step 7: Assemble Burgers

Spread a thin layer of garlic mayo on the toasted bottom roll, noting the grated garlic’s potency adds subtle heat and aroma that complements the chorizo. Layer Bibb lettuce for crunch and freshness, then place a rested burger patty on top.​

Add sliced pickles generously for tangy contrast, top with the other roll half spread lightly with more mayo if desired. No cheese or tomatoes needed, as I prefer to let the bold flavors shine through. Serve immediately for the best experience.​

Essential Equipment Guide

1. Grill pan or cast iron skillet​
2. Mixing bowl​
3. Meat thermometer (optional for doneness)​
4. Tongs for flipping​
5. Microplane or grater for garlic​
6. Spatula for assembly​

Prep, Cook, Servings

1. Prep Time: 15 minutes​
2. Cook Time: 10 minutes​
3. Servings: 6 burgers​

Nutritional Information

Pairings

• Crispy french fries or sweet potato wedges for a classic side.​
• Fresh coleslaw to balance the richness with acidity.​
• Ice-cold beer or iced tea to cut through the spice.​
• Grilled corn on the cob for summer vibes.​

Variations

• Swap beef for ground turkey to lighten it up while keeping chorizo flavor.​
• Add crumbled queso fresco on top for creamy melt.​
• Make mini sliders for parties by dividing into 12 portions.​
• Use potato buns instead of Kaiser for softer texture.​

Tips

• Choose high-quality fresh Mexican chorizo for the best smoky paprika and garlic notes; avoid cured Spanish versions.​
• Grate garlic for mayo instead of chopping to release maximum flavor and subtle heat without chunks.​
• Indent patties deeply to avoid bulging; this simple trick ensures even cooking every time.​
• Cook fully through due to pork in chorizo for food safety, but chorizo fat keeps them juicy unlike plain beef.​
• Indoor grill pan works perfectly for apartments.​
• Rest burgers 5 minutes post-cook to lock in juices for the most tender bite.​
• Customize heat by adjusting chorizo amount; mild versions exist for less spice.​
• Toast rolls well for crunch that holds up to juicy patties.​
• Prep toppings ahead for quick assembly during cook time.​
• Scale up for crowds; sliders are party favorites per the video.​

Chorizo Burgers Recipe: With step by step photos

Print Recipe

Print Recipe

Chorizo Burgers offer a flavorful twist on classic burgers by combining ground beef with spicy Mexican chorizo for juicy, smoky results. ​​

• Total Time: 25 Mins

Ingredients

• 3/4 lb of Ground Beef
• 3/4 lb of Fresh Mexican Chorizo, casing removed
• 2 Cloves of Garlic, chopped
• 4 Scallions, chopped
• Salt and Pepper, to taste
• For the mayo and toppings: 1/3 cup of Mayo
• 1 Clove of Garlic, grated
• Sliced Pickles
• Bibb Lettuce
• Toasted Kaiser Rolls

Instructions

Step 1: Prepare Ingredients

Start by gathering all your ingredients to ensure a smooth cooking process. Chop the 2 cloves of garlic finely and slice the 4 scallions into small pieces for even distribution in the meat mixture.

Remove the casing from 3/4 lb of fresh Mexican chorizo, noting that this raw chorizo differs from the cured Spanish variety, as it provides the fresh, spicy punch needed for the burgers. Measure out 3/4 lb of ground beef, which combines perfectly with the chorizo for a total of 1.5 lbs of meat yielding about six burgers.

Have your toppings ready nearby: slice dill pickles thinly, wash Bibb lettuce leaves for crispness, and set aside Kaiser rolls for toasting later. For the garlic mayo, grate one clove of garlic into 1/3 cup of mayonnaise, adding a pinch of salt and pepper to enhance the flavors without overpowering the chorizo’s smokiness. ​

Step 2: Mix Burger Patties

In a large bowl, combine the 3/4 lb ground beef and 3/4 lb casing-removed Mexican chorizo. Add the chopped garlic, chopped scallions, a good pinch of salt, and a little black pepper, keeping in mind the chorizo’s inherent saltiness and heat so you do not overseason. Use your hands to gently mix until just combined, avoiding overworking the meat to maintain tenderness and juiciness in the final burgers.​

Divide the mixture into six equal portions by scoring the meat mound lightly with your fingers, ensuring fairness in size as I emphasize for even cooking. This step sets the foundation for uniform patties that cook consistently on the grill.​

Step 3: Shape Patties

Form each portion into a ball, then flatten into burger patties about the width of your Kaiser rolls and roughly 1/2-inch thick. Press a shallow indentation in the center of each patty using your thumb or fingers; this prevents puffing during cooking, allowing even expansion for flat, professional-looking burgers.​

I demonstrate this technique clearly, noting it ensures the burgers cook up perfectly without domed centers. Place the shaped patties on a plate, cover loosely with plastic wrap if not cooking immediately, and refrigerate for 10-15 minutes to firm up for easier handling on the grill.​

Step 4: Preheat Cooking Surface

Preheat a grill pan, cast iron skillet, or outdoor grill over medium-high heat, aiming for a spot right between medium and medium-high to cook the burgers through without burning the exterior. Mexican chorizo contains pork, so these burgers must reach full doneness for safety, unlike beef-only versions that can be medium-rare.​

Oil the grates or pan lightly with a neutral oil to prevent sticking, and allow it to heat for 3-5 minutes until smoking faintly. This temperature mimics my stovetop method, ideal for indoor cooking or apartment dwellers without outdoor space.​​

Step 5: Cook Burgers

Place the patties on the preheated surface, cooking for about 3-4 minutes per side or until fully cooked through, reaching an internal temperature of 160°F for safety due to the pork content. Avoid pressing down on the burgers to retain juices; the chorizo’s fat ensures moistness even when cooked well done.​

Flip only once for optimal searing, and cook the slightly smaller patty if needed. Total cook time per side ensures smoky paprika and garlic flavors intensify without drying out.​

Step 6: Toast Rolls and Rest Burgers

While burgers finish, split and toast the Kaiser rolls on the grill or in a toaster until golden and crisp, adding texture that contrasts the juicy meat. Remove burgers to a plate and let rest for 5 minutes, allowing juices to redistribute for maximum flavor.​

Step 7: Assemble Burgers

Spread a thin layer of garlic mayo on the toasted bottom roll, noting the grated garlic’s potency adds subtle heat and aroma that complements the chorizo. Layer Bibb lettuce for crunch and freshness, then place a rested burger patty on top.​

Add sliced pickles generously for tangy contrast, top with the other roll half spread lightly with more mayo if desired. No cheese or tomatoes needed, as I prefer to let the bold flavors shine through. Serve immediately for the best experience.

• Author: Ida Sorenson
• Prep Time: 15 Mins
• Cook Time: 10 Mins