Chorizo Burger Recipe

Prepare mixture

In a large bowl, combine the ground beef and fresh chorizo. Add the finely minced yellow onion, minced garlic, chopped cilantro, smoked paprika, ground cumin, kosher salt, and black pepper. If using, add the egg to help bind; if the mixture seems too wet, add panko 1 tablespoon at a time until it holds together. Gently mix with your hands or a fork until just combined — do not overwork the meat.

Form patties

Divide the mixture into 4 equal portions (about 5–6 oz each). Shape each portion into a patty about 3/4 inch thick and slightly wider than the buns (they will shrink while cooking). Make a shallow dimple in the center of each patty with your thumb to prevent bulging during cooking.

While the patties rest, whisk together the mayonnaise, chopped chipotle in adobo, lime juice, honey, salt, and black pepper in a small bowl. Taste and adjust heat or lime as desired. Refrigerate until ready to use.

Prepare toppings: slice the tomato, thinly slice the red onion, slice or smash the avocado, and have the lettuce and pickled jalapeños ready. If you prefer melted cheese inside, portion one slice of pepper jack per patty.

Butter the cut sides of the buns lightly.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon oil and spread to coat. When the oil is shimmering, add the patties leaving space between them. Cook without moving for 3–4 minutes to develop a crust.

Flip the patties and immediately place a slice of pepper jack cheese on each. Cook for another 3–4 minutes for medium (adjust time for desired doneness). Internal temperature should be 160°F (71°C) for ground pork/beef mixtures with chorizo; use a probe thermometer to confirm.

During the last 1–2 minutes of cooking, toast the buttered bun halves in a separate skillet or on a griddle until golden, about 1–2 minutes.

Remove patties and buns from heat and let patties rest for 2 minutes.

Assemble burgers: spread a generous tablespoon of chipotle mayo on the bottom bun, place lettuce, then the cheese-covered chorizo burger, add tomato slice, red onion, pickled jalapeños to taste, and avocado. Finish with more sauce on the top bun and close.

Serve immediately with fries, chips, or a simple slaw.