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 servings 1361 cals
Serving size has been adjusted!

Original recipe yields 4 servings

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Nutrition

  • 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.

Reviews

45
  1. 56 Ratings

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Most helpful

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 tog...

Most helpful critical

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. :)

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 tog...

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. :)

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 ...

Yum - I omitted the ranch dressing (not my thing, but I kept the rest of the pepper mixture...makes a nice dressing) and substituted ground chuck since Sirloin is a bit to lean to make juicy bur...

Used ground turkey and chicken chorizo from Trader Joes. Came out yummy and healthier!

Followed the recipe minus the saffron and manchego cheese. Couldn't find them in two local grocery stores. In place, used a dash of caynenne pepper, and 1/4 slice of gouda cheese. Used mini-whea...

Horrible fell apart on the grill if it needs eggs or something to hold it together it should be listed in the recipe

This was pretty good. I did half the recipe for the sauce and still had extra. I wasnt sure if this was mexican chorizo, but it was what I had so I used it. I also did not like the brown suga...

The differences between Spanish and Mexican chorizo should be noted as their forms are entirely different. Spanish chorizo is cured sausage with a smoky flavor. This pork is chopped not ground...