Chorizo Burger Recipe

Prepare meat

Place the ground beef in a bowl. Sprinkle the chorizo seasoning, kosher salt, and black pepper over the meat. Gently mix with your hands just until combined — do not overwork.

Divide and chill

Divide the seasoned meat into four equal portions (about 4 oz each). Lightly form into loose balls and place on a tray. Refrigerate for 10–15 minutes to help them hold shape for smashing.

Smash and cook

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add the vegetable oil and spread. Place two meat balls in the skillet, press down firmly with a spatula or a heavy flat press to form thin patties (~1/4 inch thick). Season the top of the patties with a light pinch of salt. Cook undisturbed 2–3 minutes until dark brown and crisp on the bottom. Flip, immediately place a slice of cheddar on each patty, and cook another 1–2 minutes until the cheese melts and the patties are cooked through. Repeat with remaining two patties. Keep cooked patties covered loosely with foil to stay warm.

As noted while cooking patties, add a slice of sharp cheddar to each patty right after flipping so it melts during the final minute of cooking. Crumble queso fresco and reserve for finishing the assembled burger.

In a small bowl combine the diced red onion, chopped cilantro, lime juice, olive oil, salt, and sugar. Stir to combine and taste — adjust salt or lime as needed. Let sit 5–10 minutes to mellow the onion and meld flavors.

In a small bowl mix the mayonnaise, minced chipotle in adobo, lime juice, and salt until uniform. Taste and add more chipotle for heat if desired. Refrigerate until assembly.

Butter the insides of the burger buns. Toast them in a skillet or on the griddle over medium heat until golden, about 1–2 minutes per side.

To assemble: spread about 1 tablespoon of chipotle mayo on the bottom bun. Place the first cheddar-topped chorizo smash patty on the mayo. Add a spoonful of onion–cilantro relish over the patty. Place the second patty atop the relish. Sprinkle crumbled queso fresco over the top patty and add pickled jalapeño slices if using. Spread a little chipotle mayo on the top bun and close the burger.

Serve immediately with fries or chips.