In the realm of culinary delights, few dishes can rival the tantalizing allure of Latin chorizo burgers. With their irresistible blend of smoky, spicy, and savory flavors, these burgers are a true testament to the vibrant and diverse culinary traditions of Latin America. Whether you prefer the bold flavors of Mexican chorizo, the tangy acidity of Peruvian chorizo, or the rich smokiness of Spanish chorizo, there is a Latin chorizo burger out there to satisfy every palate. As you embark on this culinary journey, let us guide you through a selection of the most delectable Latin chorizo burger recipes, each offering a unique and unforgettable taste experience.
Here are our top 10 tried and tested recipes!
CHORIZO BURGERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- Put the bacon on a sheet pan lined with foil. Bake until crispy, 18 to 20 minutes.
- Meanwhile, make the cilantro mayo: Mix the mayo with the chopped cilantro and a pinch of salt and pepper in a small bowl. Set aside.
- Preheat a large cast-iron skillet over medium heat.
- For the patties, mix the chuck, chorizo, green chiles, a pinch of salt and 1/4 teaspoon black pepper in a large bowl until combined well. Pinch off a fourth of the meat mixture, forming it into a disc. Repeat with the remaining meat to make 3 more discs. Put 2 tablespoons olive oil in the preheated skillet, then add the patties. Using the bottom of a spatula, smash the patties until they are about 1/2-inch-thick. Fry until cooked through, 4 to 5 minutes per side, then remove to a plate.
- Meanwhile, start the eggs. Heat the remaining olive oil and the butter in a nonstick skillet over medium heat. Add the eggs and cook sunny-side up, 5 to 6 minutes for a slightly runny yolk. Remove the eggs with a slotted spatula to drain or remove the eggs to a paper towel-lined plate to drain.
- Spread the bottom of each bun with some of the cilantro mayo and place on plates or a serving dish. Top each with a patty and 2 pieces of bacon. Top each with lettuce, tomato and an egg; drizzle with some hot sauce. Spread the remaining cilantro mayo on the bun lids, then place them carefully on top of the burgers.
- Serve alongside the Taco Tots.
- Preheat the oven to 425 degrees F.
- Toss the potato tots and taco seasoning on a sheet pan. Bake until crisp, about 20 minutes. Remove from the oven, sprinkle over the cheese and return to the oven to melt the cheese, 5 minutes more.
MEXICAN CHORIZO BURGER RECIPE BY TASTY
Here's what you need: ground beef, salt, chili powder, ground chorizo, oil, hamburger buns, manchego cheese, guacamole, pico de gallo, cotija cheese, sour cream
Provided by Alvin Zhou
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 11
Steps:
- Mix together the patty ingredients until combined.
- Form the beef mixture into 3 round patties.
- Heat oil in a pan over medium heat.
- Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top.
- Cook for 6 more minutes until the cheese is melted.
- Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream.
- Enjoy!
Nutrition Facts : Calories 1151 calories, Carbohydrate 47 grams, Fat 72 grams, Fiber 3 grams, Protein 72 grams, Sugar 7 grams
CHORIZO BURGER
I normally use homemade Mexican chorizo and home ground venison for this, but store-bought ground beef, bison, turkey or pork will work, as will store-bought chorizo.
Provided by Hank Shaw
Categories lunch Main Course
Time 1h15m
Number Of Ingredients 14
Steps:
- Start by heating the 3 tablespoons of vegetable oil in a pan over medium-high heat. Add the minced onion and let this cook, stirring often, until the onion has nicely browned. Turn off the heat and set aside when it's ready.
- If you are starting from fresh peppers, you will need to roast, peel and deseed them. This is a good tutorial on that, or you can use canned or pre-frozen roasted chiles.
- Add all the ingredients for the mayo and puree. Add salt to taste. You will have some left over, so keep it in a container in the fridge, where it will last a couple weeks.
- Mix the ground meats together and knead well so they combine cohesively. Form into balls and slightly flatten them. If you are grilling, just form normal patties and grill. What follows is for a smashburger.
- Get a comal or griddle or large frying pan hot. Add the 1 tablespoon of vegetable oil. Set one of the balls of meat in the center of the oil, and use it to spread the oil around a little. Slick the underside of a bacon press or other pan with some oil. Press the meat into a patty of about 1/2 inch thick, more or less. Hold the pressure for about 30 seconds, then slide the bacon press off the patty to the side. Don't lift straight up or the patty will break. Salt the patty as it cooks.
- Let the meat cook for about 90 seconds more, then flip. Salt the other side. Add some onions to the middle of the patty and top with a slice of cheese. I like to put a metal bowl over the burger now to melt the cheese. Let this sit for another minute to 2 minutes, depending on how well cooked you like your burgers. While this is happening, lay the lettuce leaves on your buns and top with a little of the mayo.
- To build the burger, set the patty on the bun, then top with some of the roasted chiles and some more mayo. Serve at once. You can also layer like this: patty, onions, green chiles, then cheese. The greenery always touches the bun, and the mayo or other sauce goes on between lettuce and burger. °
Nutrition Facts : Calories 641 kcal, Carbohydrate 30 g, Protein 40 g, Fat 40 g, SaturatedFat 23 g, Cholesterol 133 mg, Sodium 1194 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
LATIN CHORIZO BURGERS
Courtesy of Ingrid Hoffmann and Cooking Channel. Recipe includes Caramelized Onion & Jalapeno Relish, and Red Pepper Mayonnaise. Original recipe: http://www.cookingchanneltv.com/recipes/ingrid-hoffmann/latin-burgers-with-caramelized-onion-and-jalapeno-relish-and-red-pepper-mayonnaise.html
Provided by Food.com
Categories Lunch/Snacks
Time 1h10m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 16
Steps:
- To make the Latin Burgers:.
- In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
- To make the Caramelized Onion and Jalapeno Relish:.
- Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.
- To make the Red Pepper Mayonnaise:.
- Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
- To cook the Latin Burgers:.
- Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
- To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.
Nutrition Facts : Calories 698.5, Fat 36.8, SaturatedFat 12.8, Cholesterol 109.3, Sodium 817.7, Carbohydrate 53.9, Fiber 2.8, Sugar 24.5, Protein 36.5
SPANISH CHORIZO BURGER
Give your all-beef patties the flavors of chorizo by folding in smoked paprika, coriander seed and crushed red pepper.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large cast-iron skillet over medium-high heat for 20 minutes.
- Meanwhile, gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
- Combine the paprika, coriander seed, garlic, brown sugar, crushed red pepper and 1/4 teaspoon salt in a small bowl. Sprinkle the spice mixture over the beef and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle both sides generously with salt and a few grinds of pepper.
- Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, flip and cook on the other side until browned, about 3 1/2 minutes per side for medium-rare.
- Assemble the burgers by topping with sliced roasted red peppers and using your favorite buns and condiments.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
CHORIZO BURGER
An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns.
Provided by Q80 BurgerBelly
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
- Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
- Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
- Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
- Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
- Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.
Nutrition Facts : Calories 1360.7 calories, Carbohydrate 39.3 g, Cholesterol 230.1 mg, Fat 105.5 g, Fiber 3.8 g, Protein 59.3 g, SaturatedFat 33.3 g, Sodium 2746.1 mg, Sugar 15.6 g
CHORIZO BEAN BURGERS
Combine Spanish sausage with the traditional pork variety for a pulse-packed, spicy burger
Provided by Good Food team
Categories Dinner, Main course
Time 26m
Number Of Ingredients 10
Steps:
- In a food processor, pulse the chorizo, sausagemeat, paprika, lime juice and coriander until well combined. Add the beans and some seasoning, and quickly pulse again to mix. Tip into a bowl and mix in just enough egg (about half) to bind. Shape into 2 fat burgers, cover and chill for 15 mins. Meanwhile, heat oven to 200C/180C fan/gas 6.
- Heat the oil in a pan and fry the burgers for 3 mins on each side. Transfer to a baking sheet and cook in the oven for a further 10 mins until cooked through.
- Serve the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like.
Nutrition Facts : Calories 566 calories, Fat 43 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium
BEEF AND CHORIZO BURGERS WITH ROASTED CHILE MAYONNAISE
Chorizo comes in two forms - fresh and cured. Fresh chorizo (used in this recipe) is a common ingredient in Mexican dishes, while the cured (which comes completely coked) in more often found in Spanish cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat gas or charcoal grill. In small bowl, mix mayonnaise, garlic, lime juice and cilantro. Cover; refrigerate.
- Remove stem, seeds and membranes from chile; cut chile lengthwise into quarters. Place skin side down on grill. Cover grill; cook over medium heat about 10 minutes or until skin is blackened and blistered. Immediately place chile in bowl. Cover tightly with plastic wrap; cool 5 minutes. Peel off blackened skin; rinse with water. Set aside.
- In large bowl, mix beef, chorizo, salt and pepper. Shape mixture into 4 patties, 1/2 inch thick.
- Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, top each patty with cheese and place buns, cut sides down, on grill. Cook until cheese is melted and buns are toasted. Remove burgers and buns from grill; cover to keep warm.
- Finely chop roasted chile; stir into mayonnaise mixture. Spread 1 tablespoon mixture on cut sides of buns. Place burgers on bottom halves of buns; top with tomato. Cover with top halves of buns.
Nutrition Facts : Calories 560, Carbohydrate 27 g, Cholesterol 125 mg, Fat 1/2, Fiber 1 g, Protein 36 g, SaturatedFat 14 g, ServingSize 1 Sandwich, Sodium 1580 mg, Sugar 6 g, TransFat 1 1/2 g
CHORIZO BURGER
Go beyond boring ground beef with this Chorizo Burger recipe. The Mexican sausage is just the start of the spicy, south-of-the-border Chorizo Burger sensation.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Shape ground beef into 4 (1/2-inch-thick) patties; grill 5 to 6 min. on each side or until done (160ºF).
- Meanwhile, heat oil in medium skillet on medium heat. Add chiles and onions; cook 6 to 8 min. or until tender and evenly browned, stirring occasionally. Stir in Worcestershire sauce; cook 1 min. Add chorizo; cook 1 to 2 min. or until heated through, stirring frequently.
- Spread chorizo mixture onto bottom halves of buns; top with burgers, ketchup and queso fresco. Cover with tops of buns.
Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 95 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 33 g
MEXICAN CHORIZO AND GARLIC SHRIMP BURGERS
Mexican-seasoned ground pork burgers. Adapted from Charcuterie: The Craft of Salting, Smoking, and Curing. Don't let the long list deter you. Chill time required. As for the cooking method, only 1 pan is needed.
Provided by gailanng
Categories Mexican
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and refrigerate for at least 1 hour. Note: Can make this the day before.
- To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimp, dry them really well on a clean towel or paper toweling. Mix evenly with the remaining shrimp ingredients. Cover with plastic wrap and refrigerate for 30 min to 1 hour.
- To prepare the paprika mayo: Mix all the ingredients together until even. Set aside.
- To make the burger: Divide the chorizo-mixture into 4 equal portions, then shape into patties slightly larger than the buns.
- Heat up 1 tablespoon olive oil in a large skillet over medium-high heat until sizzling hot, then add the butter until melted. To the pan add the chorizo patties (maximum 2 patties at a time). Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom. Turn the patties over, then add the shredded manchego cheese on top (2-3 tablespoons on each).
- Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1-2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through. Transfer the patties onto a plate and let rest.
- Keep the chorizo drippings in the skillet and cook the shrimp on high-heat, about 1 min on each side until just cooked through. Set aside.
- If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet.
- Apply a generous layer of paprika mayonnaise on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top. Slice the shrimp lengthwise and place over the patty. Top with upper bun.
Tips:
- When choosing chorizo, opt for a variety that is not too spicy, as this can overpower the other flavors in the burger.
- Be sure to cook the chorizo thoroughly before adding it to the burgers, as this will help to prevent foodborne illness.
- If you don't have a meat grinder, you can finely chop the chorizo instead.
- For a more flavorful burger, use a combination of ground beef and chorizo.
- Don't overcook the burgers, as this will make them dry and tough.
- Serve the burgers on toasted buns with your favorite toppings, such as lettuce, tomato, onion, and cheese.
Conclusion:
Latin chorizo burgers are a delicious and easy-to-make meal that is perfect for a casual get-together. By following the tips in this article, you can create juicy, flavorful burgers that will be a hit with your friends and family.
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