Chorizo Burger
Submitted by happyzhangbo
Juicy grilled sirloin-chorizo patties topped with caramelized onions, saffron-roasted red pepper ranch sauce, and shaved Manchego cheese. This is the burger upgrade your backyard has been begging for.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
45 minHalf sirloin, half chorizo, all flavor. These burgers hit the grill with serious Spanish swagger.
The secret weapon is a roasted red pepper ranch sauce blended with a pinch of saffron and smoked paprika. It’s creamy, slightly sweet, and the kind of condiment that makes ketchup feel embarrassed.
Pile on slow-cooked caramelized onions that have gone golden and jammy with a touch of brown sugar, then finish with shavings of nutty Manchego cheese on a buttered, toasted bun.
This is not a Tuesday night frozen patty situation. This is the weekend burger you build a whole cookout around.
Pro Tips
- Mix the sirloin and chorizo gently with your hands. Overworking makes the patties dense instead of juicy.
- Make patties slightly larger than the buns since they shrink on the grill.
- Start your caramelized onions first. They need 15 minutes of low, patient stirring while you prep everything else.
- Toast the buttered buns cut-side down on the grill for just 30 seconds. Crisp but not charred.
Ingredients
Directions
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 sauté 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.
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