Chorizo Burger Recipe
HOEMADE CHORIZO PATTY, AMERICAN CHEESE, PICKLED THINGS, ARUGULA, MAYO
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chorizo Patties
Pickled Things
Burger Assembly & Toppings
Method
Chorizo Patties
- 1
Mix the meat
In a large bowl combine ground pork shoulder and fresh Mexican chorizo (remove casing first). Add minced garlic, smoked paprika, ground cumin, kosher salt, and black pepper. Mix gently with your hands until just combined — avoid overworking to keep patties tender.
- 2
Form patties
Divide the mixture into 2 equal portions (about 10-12 oz each). Form into slightly wider-than-bun patties about 3/4-inch thick; make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.
- 3
Cook patties
Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon neutral oil. When very hot, add patties and cook undisturbed 3-4 minutes until a deep browned crust forms. Flip and cook another 3 minutes. Reduce heat to medium-low, place an American cheese slice on each patty, cover pan with a lid and cook 1-2 minutes until cheese melts and internal temperature reaches 160°F (71°C). Remove patties to a plate and let rest 2 minutes.
Pickled Things
- 4
Make quick pickle brine
In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, and 1/2 teaspoon kosher salt. Warm over medium heat just until sugar and salt dissolve (do not need to boil). Remove from heat.
- 5
Pickle vegetables
Place thinly sliced red onion, sliced jalapeños, and sliced dill pickles in a heatproof jar or bowl. Pour the warm brine over the vegetables, press them down so they're submerged, and let sit at least 15 minutes at room temperature. For best flavor, refrigerate 30 minutes to 2 hours. Drain before assembling.
Burger Assembly & Toppings
- 6
Make lime mayo
In a small bowl combine 3 tablespoons mayonnaise with 1/2 teaspoon fresh lime juice and a pinch of salt. Stir until smooth. Taste and adjust salt or lime.
- 7
- 8
Assemble burgers
Spread about 1 tablespoon of lime mayo on the bottom bun. Place the cheesy chorizo patty on the mayo, top with a handful (about 1/4 cup) of drained pickled red onion, a few slices of pickled jalapeño and pickles, and a small handful (about 1/2 cup) of arugula. Spread remaining mayo on the top bun and close the burger. Serve immediately.
- 9
Optional serving notes
Serve with extra pickles and a side of fries or chips. If you prefer less heat, omit jalapeños or use fewer slices.