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Saturday, January 16, 2016

Chorizo Burgers

These burgers are a creation of a chef who has come to USA from Mexico and has successfully combined the two cuisines in these burgers. I'm particularly happy to have access to this recipe since his restaurants are too far away for me. I tried this out when Ty and Andrea were here during the holidays. We all loved the burgers and feel that they compare favorably to Pork Burgers which are a family favorite. Some of us couldn't pick which we like best.


Chorizo Burgers

Adapted from:  Pati Jinich via Rodrigo Albarran-Torres
Serves: 5

hamburger buns or bolillos, toasted if you like


1 slice white bread, crusts removed and crumbled
2 T milk
1 1/4 pd ground beef
3/4 pd Mexican chorizo
1/2  onion, chopped
3/4 teas black pepper
3/4 teas salt
1/4 teas cumin
2 cloves garlic, peeled
1/8 c water


at least 5 slices bacon, halved and cooked
pepper jack cheese
tomato slices
red onion slices
leaf lettuce
salsa or chipotle mayo (see below)

With a fork mix bread and milk in the bottom of a large bowl to make a panade (a paste). Add the beef and chorizo and mix well. In a blender place the onions, salt and pepper, cumin, garlic, and water. Blend well and pour into the meat mixture. Form into burger patties, making sure to leave an indentation right in the middle . If you are using bolillos, you may want to make the burgers oval in shape rather than round.

Cook the burgers in a skillet, grill pan, grill, or under a broiler until you reach desired temperature. The panade should keep the burgers juicy if you choose to cook the meat until safely well done.

Let burgers sit for 5 minutes after cooking so juices redistribute.

Prepare buns with garnishes and build your burgers. Enjoy!

Chipotle Mayo:

1 c mayonnaise
1/4 to 1 whole chipotle pepper from chipotle chiles in adobo sauce chopped finely or use sauce to taste

Mix together in a small bowl.

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