Chef Rod’s Chorizo Burger
Recipe courtesy Chef Rodrigo Albarran-Torres, Mission Restaurant
Recipe Yield
5 burgers
Cooking time
20 minutes
Rate this recipe
Ingredients
For the burger:
- 1 1/4 pounds ground beef
- 3/4 pounds Mexican chorizo
- 1/2 onion chopped
- 1/4 tablespoon black pepper
- 1/4 tablespoon kosher salt
- 1/4 teaspoon cumin
- 2 cloves of garlic whole and peeled
- 1/4 cup water
To Serve:
- 5 slices bacon cooked
- 5 slices pepper jack cheese
- Tomato slices to garnish
- Red onion slices to garnish
- Green leaf lettuce to garnish
- Hamburger buns
For the Chipotle Mayo:
- 1 chipotle pepper from chipotle chiles in adobo sauce
- 1 cup of heavy mayonnaise
To Prepare
To make the burger:
- Pre-heat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the ground beef and the chorizo.
- In a blender, add the onions, black pepper, salt, cumin, and garlic and mix at medium speed adding water. Pour the blender mixture into the beef mixture, mix well, and form into burger patties by hand.
- Cook burger on a skillet, grill pan, or grill to desired temperature. Butter the buns and heat in the oven for 5 minutes.
To make the chipotle mayo:
- Using a blender, mix the mayonnaise and chipotle pepper on low speed.
- Spread chipotle mayo on both halves of the buns.
To assemble burger:
- To assemble burger, start with the base of the bun and layer on the lettuce, a slice of tomato, sliced onions, the cooked burger patty, pepper jack cheese, cooked bacon, and the top of half of the bun.
Comments
22comments inChef Rod’s Chorizo Burger
Sonia M Agosto
Aug 18
What can I substitute for the sauce if o don’t like, mayonnaise, sour cream or yogurt?
Pati Jinich
Aug 18
Hola Sonia! Just leave the chipotle mayo out and add the condiments that you like. If you like the chipotle flavor, maybe mix a bit of honey with sweet chipotles to top the burger, enjoy!
Susan in Houston, Texas
Apr 06
Ever since I saw the episode with Chef Rod making these burgers I’ve been hooked. My only problem was the chorizo. The brand I was using was very greasy and the burgers fell apart. My advice to anyone with that issue is to replace the water with an egg. And if possible, mix the burger ingredients together a few hours in advance to let the flavors develop. Yum!
This is a fantastic recipe and I love watching your show…YOU GO GIRL!
Pati Jinich
Apr 11
Thanks so much for the advice Susan, so glad you love Chef Rod’s burgers, yummy!
From Flora P
Aug 06
Haven’t tried them yet;but I can’t wait to get started,they look so good.Thank you,thank you My dear.
Pati Jinich
Aug 11
Thanks to you Flora, you will not regret preparing these burgers, enjoy!
Pru
Jun 20
What am I missing, why do you need to heat up oven? You don’t use oven?
Pati Jinich
Jun 21
It is to heat the buns and get the butter on them a little toasty Pru 😉
Mike K
Jul 23
Made these today, they turned out great! I used Supremo pork chorizo and we put avocado on them, left out the bacon. MMMM!
Pati Jinich
Jul 24
They are a perfect summer dinner…so glad you enjoyed them, Mike.
Gene McGrew.
May 25
Omg!!!!!! DELISH!!!!!
Pati Jinich
May 27
Thank you, Gene!
Martin Dowty
Sep 15
What is the best store bought chorizo? We live in the Boston area. Thanks
Pati
Oct 02
FUD makes a great chorizo: https://fudusa.com/en/producto/chorizo-original-2/
Valerie
Jul 22
Made these last night, they did not disappoint. Delicious!
Pati
Jul 23
Yay! Thank you Valerie.
Maria
Jun 28
I cannot wait to make this for my husband. He was watching your show with me and was so impressed – we were recently in DC visiting our daughter we went to Mission Restaurant- it was wonderful!! Looking forward to your next season!
Pati
Jul 06
Hope your husband loves the burgers Maria!
Kelle
May 27
This looks delectable! I’m saving your recipe to make soon…I’m a cumin addict!! Thanks for sharing.
Pati
Jun 01
I hope you love it as much as me Kelle!
sara
Oct 15
the chorizo burger looks good. I make a burger with half beef half pork. I then add cooked thick cut maple bacon to it cooled and add chili powder to it and cook them.
Pati
Oct 16
Sounds delicious, Sara!