CHORIZO BURGER
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.
Provided by Q80 BurgerBelly
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
- 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.
- 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.
- Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
- 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.
- 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.
Nutrition Facts : Calories 1360.7 calories, Carbohydrate 39.3 g, Cholesterol 230.1 mg, Fat 105.5 g, Fiber 3.8 g, Protein 59.3 g, SaturatedFat 33.3 g, Sodium 2746.1 mg, Sugar 15.6 g
LOCKED AND LOADED CHORIZO BURGER
Provided by Aaron McCargo Jr.
Categories main-dish
Time 30m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- For the burger: Mix the chorizo and Italian sausage together in a bowl. Make 4 equal-size portions and flatten to about 4 inches in diameter.
- Heat a large skillet over medium-high heat. Add the patties and 1/4 cup of water, cover and cook for 5 to 6 minutes on each side until the water is evaporated. Sear uncovered until slightly crispy for about 2 minutes, then remove to rest.
- Butter and toast the rolls.
- For the avocado-tomato mayo: Mix the tomato, mayo, lemon juice, cilantro, garlic, scallion and avocado in a bowl until well incorporated. Season to taste.
- Spread equal amounts of the avocado-tomato mayo on both sides of the toasted rolls, then top the bottom rolls with a potato crisp, a patty, an egg and then the top rolls.
SPANISH CHORIZO BURGER
Give your all-beef patties the flavors of chorizo by folding in smoked paprika, coriander seed and crushed red pepper.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large cast-iron skillet over medium-high heat for 20 minutes.
- Meanwhile, gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
- Combine the paprika, coriander seed, garlic, brown sugar, crushed red pepper and 1/4 teaspoon salt in a small bowl. Sprinkle the spice mixture over the beef and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle both sides generously with salt and a few grinds of pepper.
- Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, flip and cook on the other side until browned, about 3 1/2 minutes per side for medium-rare.
- Assemble the burgers by topping with sliced roasted red peppers and using your favorite buns and condiments.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CHORIZO BREAKFAST BURRITOS
A yummy breakfast burrito using chorizo sausage, great for when you're craving greasy breakfast food (i.e. - when you're hung-over)!
Provided by BARB75
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Burrito Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender.
- Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny.
- Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!
Nutrition Facts : Calories 822.2 calories, Carbohydrate 43 g, Cholesterol 243.1 mg, Fat 53.7 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 21.4 g, Sodium 1759.7 mg, Sugar 3.9 g
CHORIZO BEAN BURGERS
Combine Spanish sausage with the traditional pork variety for a pulse-packed, spicy burger
Provided by Good Food team
Categories Dinner, Main course
Time 26m
Number Of Ingredients 10
Steps:
- In a food processor, pulse the chorizo, sausagemeat, paprika, lime juice and coriander until well combined. Add the beans and some seasoning, and quickly pulse again to mix. Tip into a bowl and mix in just enough egg (about half) to bind. Shape into 2 fat burgers, cover and chill for 15 mins. Meanwhile, heat oven to 200C/180C fan/gas 6.
- Heat the oil in a pan and fry the burgers for 3 mins on each side. Transfer to a baking sheet and cook in the oven for a further 10 mins until cooked through.
- Serve the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like.
Nutrition Facts : Calories 566 calories, Fat 43 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium
MEXICAN CHORIZO BURGER RECIPE BY TASTY
Here's what you need: ground beef, salt, chili powder, ground chorizo, oil, hamburger buns, manchego cheese, guacamole, pico de gallo, cotija cheese, sour cream
Provided by Alvin Zhou
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Mix together the patty ingredients until combined.
- Form the beef mixture into 3 round patties.
- Heat oil in a pan over medium heat.
- Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top.
- Cook for 6 more minutes until the cheese is melted.
- Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream.
- Enjoy!
Nutrition Facts : Calories 1151 calories, Carbohydrate 47 grams, Fat 72 grams, Fiber 3 grams, Protein 72 grams, Sugar 7 grams
CHORIZO BURGER
Found this recipe tucked away in the back of the kitchen drawer. Do not remember where it came from. Spanish style burger made from beef and chorizo sausage, topped with caramelized onions and smoked red pepper ranch sauce and shavings of Manchego cheese served on over sized buns. These are 1/2 pound burgers for big eaters!
Provided by Chef Shadows
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, mix together the ground sirloin and chorizo using your hands.
- Set aside to let the flavors blend.
- 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.
- Add the red pepper, Ranch dressing, saffron, and paprika.
- Pulse until fairly smooth.
- Refrigerate until needed.
- Heat the remaining oil in a large skillet over medium heat.
- Add the remaining onions, brown sugar, salt and pepper.
- Cook and stir for about 15 minutes until the onions are golden brown.
- Set aside.
- Preheat the grill for high heat.
- Form the meat into four patties, slightly larger than the buns.
- Place burgers on the grill, and cook for 5 minutes per side, or until done to your likeing.
- Split buns in half, and spread butter on the inside.
- Place on the grill to toast briefly.
- Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce.
- Sprinkle with a few shavings of cheese, and place the top of the bun on top.
Nutrition Facts : Calories 1351.6, Fat 98.5, SaturatedFat 28.9, Cholesterol 201.1, Sodium 2537.4, Carbohydrate 56.1, Fiber 4.1, Sugar 10.8, Protein 58.8
LATIN CHORIZO BURGERS
Courtesy of Ingrid Hoffmann and Cooking Channel. Recipe includes Caramelized Onion & Jalapeno Relish, and Red Pepper Mayonnaise. Original recipe: http://www.cookingchanneltv.com/recipes/ingrid-hoffmann/latin-burgers-with-caramelized-onion-and-jalapeno-relish-and-red-pepper-mayonnaise.html
Provided by Food.com
Categories Lunch/Snacks
Time 1h10m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 16
Steps:
- To make the Latin Burgers:.
- In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
- To make the Caramelized Onion and Jalapeno Relish:.
- Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.
- To make the Red Pepper Mayonnaise:.
- Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
- To cook the Latin Burgers:.
- Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
- To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.
Nutrition Facts : Calories 698.5, Fat 36.8, SaturatedFat 12.8, Cholesterol 109.3, Sodium 817.7, Carbohydrate 53.9, Fiber 2.8, Sugar 24.5, Protein 36.5
CHORIZO BURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- Put the bacon on a sheet pan lined with foil. Bake until crispy, 18 to 20 minutes.
- Meanwhile, make the cilantro mayo: Mix the mayo with the chopped cilantro and a pinch of salt and pepper in a small bowl. Set aside.
- Preheat a large cast-iron skillet over medium heat.
- For the patties, mix the chuck, chorizo, green chiles, a pinch of salt and 1/4 teaspoon black pepper in a large bowl until combined well. Pinch off a fourth of the meat mixture, forming it into a disc. Repeat with the remaining meat to make 3 more discs. Put 2 tablespoons olive oil in the preheated skillet, then add the patties. Using the bottom of a spatula, smash the patties until they are about 1/2-inch-thick. Fry until cooked through, 4 to 5 minutes per side, then remove to a plate.
- Meanwhile, start the eggs. Heat the remaining olive oil and the butter in a nonstick skillet over medium heat. Add the eggs and cook sunny-side up, 5 to 6 minutes for a slightly runny yolk. Remove the eggs with a slotted spatula to drain or remove the eggs to a paper towel-lined plate to drain.
- Spread the bottom of each bun with some of the cilantro mayo and place on plates or a serving dish. Top each with a patty and 2 pieces of bacon. Top each with lettuce, tomato and an egg; drizzle with some hot sauce. Spread the remaining cilantro mayo on the bun lids, then place them carefully on top of the burgers.
- Serve alongside the Taco Tots.
- Preheat the oven to 425 degrees F.
- Toss the potato tots and taco seasoning on a sheet pan. Bake until crisp, about 20 minutes. Remove from the oven, sprinkle over the cheese and return to the oven to melt the cheese, 5 minutes more.
CHORIZO BURGER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 29
Steps:
- For the burger patties: Form the ground beef into six patties and sprinkle with the salt and pepper.
- In a bowl, mix together the chorizo and the panko and form into six patties.
- Heat a large cast-iron skillet over high heat until smoking. Coat the pan with 1 tablespoon of the grapeseed oil, and then place three burger patties in the pan. Reduce the heat to medium-high and cook until the patties are seared on the first side. Flip, and cook on the reverse side until the sausage patties are cooked through and the beef patties have reached the desired doneness. Remove the patties from the pan and repeat, adding another tablespoon of oil for each batch, until all the patties are cooked. Allow the burgers to rest for 5 to 10 minutes before plating.
- For the fajita-spiced peppers and onions: Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium and swirl in the grapeseed oil. Add the peppers and onions and saute until tender.
- In a small bowl, mix together the chili powder, oregano, coriander, salt, cumin, black pepper and cayenne until well blended. Add the spice mixture to the peppers and onions and cook, stirring, for 2 to 3 minutes.
- For the corn salsa: Combine the corn, crema, red onions, poblanos, cilantro, honey and lime juice in a bowl and mix well. Season with salt and pepper to taste.
- To plate: Butter the insides of the burger buns and toast, cut-side down, in a hot skillet.
- Place a tomato slice on each bottom bun; then layer with a beef patty, some peppers and onions, a sausage patty and some corn salsa. Top with a top bun, and serve with French fries.
CHORIZO BURGER
Go beyond boring ground beef with this Chorizo Burger recipe. The Mexican sausage is just the start of the spicy, south-of-the-border Chorizo Burger sensation.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Shape ground beef into 4 (1/2-inch-thick) patties; grill 5 to 6 min. on each side or until done (160ºF).
- Meanwhile, heat oil in medium skillet on medium heat. Add chiles and onions; cook 6 to 8 min. or until tender and evenly browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 min. Add chorizo; cook 1 to 2 min. or until heated through, stirring frequently.
- Spread chorizo mixture onto bottom halves of buns; top with burgers, ketchup and queso fresco. Cover with tops of buns.
Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 95 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 33 g
CHORIZO AND PORK BURGERS
Make and share this Chorizo and Pork Burgers recipe from Food.com.
Provided by Xexe383
Categories Lunch/Snacks
Time 47m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix Pork, Chorizo, Bacon, Broth, Onions, and Spices until mixture is thoroughly blended.
- Form into about 14 patties, ¾ thick.
- Place patties on a barbecue grill over medium heat; cover barbecue and open vents.
- Cook patties until firm when pressed and no longer pink in the center, turning once, about 12 minutes.
- When patties are almost done, lay rolls, cut side down, on grill and toast until golden, 1 to 2 minutes.
- Serve with A1 and other burger fixings.
Nutrition Facts : Calories 542.7, Fat 34.1, SaturatedFat 12.4, Cholesterol 109.1, Sodium 733.8, Carbohydrate 22.7, Fiber 1.1, Sugar 3, Protein 33.7
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CHORIZO BURGER RECIPE - HOW TO MAKE CHORIZO BURGERS
From honest-food.net
5/5 (5)Total Time 1 hr 15 minsCategory Lunch, Main CourseCalories 641 per serving
- Start by heating the 3 tablespoons of vegetable oil in a pan over medium-high heat. Add the minced onion and let this cook, stirring often, until the onion has nicely browned. Turn off the heat and set aside when it's ready.
- If you are starting from fresh peppers, you will need to roast, peel and deseed them. This is a good tutorial on that, or you can use canned or pre-frozen roasted chiles.
- Add all the ingredients for the mayo and puree. Add salt to taste. You will have some left over, so keep it in a container in the fridge, where it will last a couple weeks.
- Mix the ground meats together and knead well so they combine cohesively. Form into balls and slightly flatten them. If you are grilling, just form normal patties and grill. What follows is for a smashburger.
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