Chorizo Burger

Chorizo Burger

45
Q80 BurgerBelly 0

"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."

Ingredients 50 m {{adjustedServings}} servings 1361 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1361 kcal
  • 68%
  • Fat:
  • 105.5 g
  • 162%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 59.3 g
  • 119%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 2843 mg
  • 114%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
  2. 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.
  3. 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.
  4. Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
  5. 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.
  6. 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.
Tips & Tricks
Tortilla Chorizo Scramble

See how to make a Mexican-style sausage and egg scramble.

Chef John’s Chorizo and Chicken Skewers

Spicy chorizo sausage adds big flavor to lean chicken and veggie skewers.

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Reviews 45

  1. 56 Ratings

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MICHEURESTI
4/26/2008

Great tasting burgers. First time we made these they were a bit crumbly on the pitt. The 2nd time however, we added an egg to the meat mixture and they came out perfectly shaped and stayed together. No crumbly pieces. We'll be making these again.

NOSEYROSEY
12/29/2005

I recently tried chorizo and fell in love with it and coudn't wait to try this recipe. Unfortunately, the grocers must be conspiring against me, as not one of them sold chorizo this week, so I made this with Hot Italian Sausage. It was wonderful, the sauce fabulous and versatile (I am already thinking of other things to use the sauce on) Everyone liked. Thanks!

happyhomemaker
4/9/2012

Love the idea... I seen that there were some rewiews that said that the burger fell apart during cooking so I added egg... But this didn't help. As I said great idea but it didn't work for me. :)