Chorizo Recipe

Mix chorizo

In a bowl combine the fresh ground pork with chorizo spice mix, ground cumin, minced garlic, apple cider vinegar, kosher salt and black pepper. Mix gently with your hands until just combined—avoid overworking to keep patties tender.

Form patties

Divide the mixture into four equal portions (about 4 oz each). Shape each portion into a 3.5–4 inch patty about 1/2 inch thick. Press a slight dimple in the center of each patty to prevent doming during cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat. Add neutral oil and let it shimmer. Add patties (work in batches if needed) and cook 3–4 minutes per side, or until nicely browned and internal temperature reaches 160°F (71°C). If using a grill, preheat to medium-high and grill 3–4 minutes per side.

In a mixing bowl whisk together mayonnaise, Greek yogurt, minced chipotle, lime juice, honey, salt and black pepper until smooth.

Add shredded green and red cabbage, carrot and chopped cilantro to the dressing. Toss thoroughly to coat. Taste and adjust seasoning with additional salt, lime juice, or chipotle as desired. Refrigerate until ready to serve (can be made 1 day ahead).

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, minced chipotle (if using), water, salt and pepper in a small saucepan.

Bring to a gentle simmer over medium-low heat, stirring occasionally. Simmer 5–8 minutes until slightly thickened and flavors meld. Taste and adjust sweetness, acidity or heat. Remove from heat and let cool slightly. Sauce will thicken further as it cools.

If using buns, lightly toast them on the grill or in a dry pan until golden.

Spread 1 tablespoon of the house-made BBQ sauce on the bottom bun or tortilla. Place a hot chorizo patty on top, spoon 2–3 tablespoons of chipotle slaw over the patty, and drizzle another teaspoon of BBQ sauce on the slaw. Sprinkle with chopped fresh cilantro and finish with a lime wedge on the side for squeezing.

Serve immediately while patties are hot. Leftover chorizo and slaw keep up to 3 days in the refrigerator (store sauces separately).