These Chile Chorizo Burgers have been compensated by The Padilla Group and its advertiser. All opinions are mine alone.
These Chile Chorizo Burgers are packed with spicy flavor and topped with pickled red onions and poblano mayonnaise for the ultimate burger experience!
You know you’ve got a winning burger combo when your husband declares, “These are amazing!” and you make them more than once in a week.
That’s the case with these Chile Chorizo Burgers.
We’re huge fans of chorizo and put it in many things such as these Baked Beef Empanadas, Chorizo Queso Fundido and Baked Mostaccioli.
It works perfectly in all of those recipes and works really great combined with the ground chicken in these Chile Chorizo Burgers.
I should also state that we like things a little spicy.
At our local grocery store, we can either purchase mild or spicy chorizo.
I chose mild chorizo so I could spice it up myself with El Yucateco and this year they happen to be celebrating their 50th year!
Although El Yucateco has many varieties of hot sauce, I can’t pick a favorite but for this recipe, I went with their classic recipe, with the Red Habanero Hot Sauce.
For these Chile Chorizo Burgers let’s start with the basics.
WHAT IS CHORIZO?
Chorizo is pork sausage.
There are two types of chorizo; Spanish and Mexican which feature different spice blends.
Spanish chorizo is usually seasoned with garlic, smoked paprika and salt.
Mexican chorizo is usually seasoned with garlic, paprika and salt.
There difference here is the Spanish chorizo is smoked.
WHAT TYPE OF CHORIZO SHOULD I BUY?
In addition to differnet flavors, there are also differnet varities of chorizo.
Fresh and semi cured.
Fresh is perfect for when you are sauteeing it in a pan and placing it into recipes.
Semi cured chorizo is perfect for charcuterie boards, cheese plates and for snacking.
I actually use 2 shortcuts for these baked beef empanadas.
INGREDIENTS YOU’LL NEED FOR CHILE CHORIZO BURGERS:
You will need the following items to make pickled red onions:
Pickled Red onion recipe
- Red onion
- cilantro
- lemon juice
- salt
Chorizo burger patty recipe:
- Ground chicken
- Chorizo
- El Yucateco Red Habanero Hot Sauce
- cumin
- paprika
- pepper
- salt
- Shredded cheese, of choice
- brioche buns or buns of choice
Poblano Mayonnaise recipe
- Poblano pepper
- mayonnaise
HOW TO MAKE PICKLED RED ONIONS
Thinly slice 1 red onions and place into a bowl with the juice of 1 lemon, 2 tablespoons of cilantro and a teaspoon of salt.
Toss to combine and refrigerated until ready to use.
HOW TO MAKE HOMEMADE CHORIZO BURGERS
- Start by combining ground chicken, chorizo, El Yucateco, cumin, paprika, salt and pepper into a bowl.
- Using a burger press (game changer!) Place mixture into the press, press down and then make a divot in the center and place 1 tablespoon of cheese.
- Fold the meat over the cheese so it’s tightly enclosed into the center of the patty.
- Place onto a sheet pan and head out to the grill.
HOW TO MAKE POBLANO MAYONNAISE
- To char poblano peppers, place onto direct heat on the grill and turn occasionally until the skin is charred and black.
HOW TO GRILL CHORIZO BURGERS?
I always grease the grill rack when making burgers. So, grease the grill rack before you place your coals in.
We have a charcoal grill and use a chimney starter for our coals.
Once the coals are in the grill, place burgers over direct heat.
You will grill chorizo burgers for 15-18 minutes or until an instant read thermometer registers 165 degrees F.
HOW TO MAKE CHORIZO BURGERS?
- You can also fry them if that is more of your style by assembling just as above.
- Place frying oil into a large, heavy bottom pot. Heat the oil to 365 degrees F.
- Place one or two empanadas into the fryer at a time. Overcrowding will reduce the temperature of your oil and leave you with soggy empanadas.
- Cook for 1-2 minutes per side, turning once until browned on both sides. Drain on paper towels, and serve hot.
TIPS FOR MAKING CHILE CHORIZO BURGERS
- These chorizo burgers have no beef. The reason being, I don’t like greasy burgers and chorizo has a good amount of fat in it. Therefore, I made these chorizo burgers with ground chicken and it works perfectly.
- Feel free to use ground turkey or ground beef for the chorizo burgers
- You can experiment with any hot sauce varieties El Yucateco offers. We also love the Black Label Reserve. Check out the Scoville meter and descriptions on their website to see which fits you best.
- You can stuff these chile chorizo burgers with whatever cheese you’d like. I happened to have the Fiery Jack on hand and it was a perfect blend of spices with the hot sauce.
- You could use pepperjack, Monteray Jack or a sharp cheddar for these chile chorizo burgers. GO WILD!
OTHER RECIPES YOU’LL LOVE:
- Baked Beef Empanadas
- Chorizo Queso Fundido
- Baked Mostaccioli
- Short Rib Sandwiches
- Grilled Vegetable Flatbreads with Ricotta Cheese and Salsa Verde
Chile Chorizo Burgers
These Chile Chorizo Burgers are packed with spicy flavor and topped with pickled red onions and poblano mayonnaise for the ultimate burger experience!
Ingredients
- Pickled Red onion recipe
- 1 Red onion, thinly sliced
- 2 tablespoons cilantro, chopped
- juice of 1 lemon
- 1 teaspoon salt
- Chorizo burger patty recipe
- 16 oz ground turkey
- 4 oz Spanish chorizo
- 2 tablespoons El Yucateco Red Habanero Hot Sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup shredded cheese, of choice (I used Fiery Jack)
- 4 brioche buns or buns of choice
- Poblano Mayonnaise recipe
- 1 Poblano pepper
- 1/3 cup mayonnaise
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
Instructions
Pickled Red Onions
- Place all ingredients into a bowl and toss to combine. refrigerated until ready to use
Chile Chorizo Burger Patties
- Start by combining ground chicken, chorizo, El Yucateco, cumin, paprika, salt and pepper into a bowl.
- Using a burger press, place mixture into the press, press down and then make a divot in the center and place 1 tablespoon of cheese.Fold the meat over the cheese so it's tightly enclosed into the center of the patty.
- Place onto a sheet pan and head out to the grill.
- Place burger patties onto a greased grill grate and grill chorizo burgers for 15-18 minutes, turning once, until an instant read thermometer registers 165 degrees F.
Poblano Mayonnaise
- To char poblano peppers, place onto direct heat on the grill and turn occasionally until the skin is charred and black all over.
- Scrap char marks off pepper, chopped and place into a bowl with mayonnaise, paprika and salt.
To Assemble
- Spread poblano mayonnaise onto the bottom bun, place chorizo burger on top and sprinkle with pickled red onions.
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