Chorizo Burger Recipe

Prepare and mix the meat

Remove fresh chorizo from its casings and break into a bowl. In a large mixing bowl combine the chorizo and ground beef. Add the cold egg, panko breadcrumbs, chopped cilantro, smoked paprika, ground cumin, kosher salt, and black pepper. Mix gently with your hands or a fork until just combined—avoid overworking to keep patties tender (about 20–30 strokes).

Form patties

Divide the mixture into 4 equal portions (about 5–6 oz each). Lightly wet your hands and form each portion into a patty about 3/4-inch thick and slightly wider than your bun (they will shrink while cooking). Make a shallow dimple in the center of each patty with your thumb to reduce bulging.

Chill briefly

Place formed patties on a plate, cover, and refrigerate for 15–20 minutes—this helps them hold together when cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil. When the oil is shimmering, add patties without crowding the pan. Cook 3–4 minutes on the first side until a deep brown crust forms. Flip and cook another 3 minutes. Reduce heat to medium-low and top each patty with a slice of pepper jack cheese, cover the pan (or tent with foil) and cook 1–2 minutes until cheese melts and internal temperature reaches 160°F (71°C) for pork/beef mixture. Remove patties to a warm plate and rest 3 minutes.

While patties chill or cook, make the spicy mayo. In a small bowl combine mayonnaise, minced chipotle in adobo, adobo sauce, fresh lime juice, honey, and 1/4 teaspoon salt. Whisk until smooth and taste — adjust heat or sweetness with more chipotle or honey as desired. Cover and refrigerate until assembly.

Prepare toppings: thinly slice red onion and tomato. Drain pickled jalapeños if using. Keep lettuce leaves chilled and ready. If you prefer softer onions, toss slices with a pinch of salt and 1 teaspoon lime juice and let sit 5–10 minutes.

Toast buns: spread softened butter on cut sides of brioche buns. In a clean skillet over medium heat or in the oven, toast buttered buns cut-side down until golden, about 1–2 minutes in a skillet or 3–5 minutes at 375°F in oven.

Assemble burgers: spread 1–2 tablespoons spicy mayo on both top and bottom buns. On the bottom bun place 2 lettuce leaves, then the chorizo-cheese patty. Top with a tomato slice, a few red onion rings, and pickled jalapeños to taste. Finish with the top bun. Serve immediately with lime wedges on the side for a bright squeeze over the burger.

Storage and reheating: leftover patties can be refrigerated up to 3 days. Reheat gently in a skillet over low heat or in a 325°F oven until warmed through. Keep buns separate to avoid sogginess.