Chorizo Burgers are a delicious take on a traditional burger. A combination of chorizo and ground beef makes them both moist and spicy. Grill for six minutes, top with cheese and your favorite condiments and watch them disappear. Perfect for Memorial Day, 4th of July, or backyard BBQs.
Burger With Chorizo
I love burgers and this chorizo burger is high on my list of favorites. It is a combination of the wonderful flavor of a delicious beef burger and the spicy, moist taste of pork sausage, in this case, chorizo. Alone the chorizo would be too powerful and spicy but cutting it with the beef gives it the perfect base from which to shine.
These burgers are super simple to make, even easier than my Mexican Chicken Burgers or Rodeo Burgers, and a great addition to any BBQ. It's the taste of Mexico in a simple burger that has just 2 ingredients, cooks up quickly, and is loaded with incredible flavor.
Why This is the Best Chorizo Burger Recipe
- Quick - ready in about 20 minutes
- Easy - with a total of just 2 ingredients
- Moist and extremely flavorful
- a summer BBQ favorite
What is Chorizo?
Chorizo is a pork sausage that originated from the Iberian Peninsula. In Spain, the chorizo is mixed with garlic and smoked paprika then fermented and cured. It is usually eaten on a charcuterie plate much like salami or pepperoni.
Nowadays there are chorizos using a variety of meat such as chicken, venison, and turkey as well as plant-based options that are usually accented with herbs and local spices.
Beef Chorizo vs Pork Chorizo
Beef Chorizo is now available in stores. It is made similar to Mexican chorizo with herbs and spices but has the rich taste of beef as opposed to classic pork.
Mexican Chorizo vs Spanish Chorizo
Mexican chorizo, a fresh rather than smoked sausage, is much spicier than its Spanish counterpart. Pork is mixed with local chiles, giving it chorizo's well-known red color, as well as vinegar for more of a tangy flavor.
Ingredients
- Ground Beef - any type of ground beef can be used but the best choice is lean ground beef as the amount of fat in the chorizo will keep the burgers moist.
- Chorizo - I prefer to use pork chorizo for the moistness it delivers as well as adding additional layers of flavor to complement the ground beef. You can use beef chorizo but the flavor will be more of a typical beef burger.
- Salt & Pepper - enhances the flavor of the beef and pork
- Cheese Slices - any type of cheese that melts well can be used. I like the strong taste of cheddar to balance out the spicy chorizo.
- Hamburger Buns - use bakery-fresh buns for the best compliment to these gourmet burgers.
Which Chorizo to Use for These Burgers
Pork chorizo is your friend! You can think of it as the key to both the flavor and moistness in this hamburger with chorizo. It has a high-fat content which works well with the leaner ground beef and aids in keeping the burger together.
Best Bun for Chorizo Burgers
Any type of hamburger bun can be used for these chorizo and beef burgers. Since I think of this as a gourmet burger I like to opt for fresh bakery buns. These can be any type from a crusty roll to a brioche bun to a pretzel bun. But please stay away from the cheap packaged hamburger buns for this juicy burger.
Chorizo Burger Toppings
My chorizo burgers recipe has cheddar cheese, lettuce, and tomato for toppings. Here are some others that would be great on this burger:
- Fried Egg
- Avocado or guacamole
- Hot Sauce
- Onions
You can use any condiments for your chorizo burger sauce. Ketchup, mustard, mayo, ranch dressing, salsa, or Mexcian cheese sauce like queso.
How to Make Chorizo Burgers
- Place Mexican raw chorizo and ground beef in a bowl.
- Mix with fingers until just combined.
- Form into 5-6 burgers.
- Preheat the grill to medium heat and place chilled chorizo and beef burgers on the grill. Cook for 3 minutes.
- Flip burgers and cook an additional 3 minutes until they are fully cooked.
Tip: Do not press this burger flat while cooking as it will remove all the flavor and result in a dry burger.
Recipe Variations
You can change the meat you mix with the chorizo for the patties and make:
- Pork and Chorizo Burgers - with ground pork
- Chicken and Chorizo Burgers - with ground chicken
- Turkey and Chorizo Burgers - with ground turkey
You can also change the preparation and make a chorizo smashburger. Just mix the burger mixture and form into 2-4 ounce balls. Place on a hot skillet, pressing them down flat as they cook so the burger develops crunchy, craggy edges around the outside. Add your favorite toppings and serve on a small bun.
Tips for Making Burger Patties
✔ When mixing the two types of meat together, mix as little as possible to avoid a tough burger.
✔ When forming the patties, divide the mixture and form into patties quickly with as little handling as possible. Make a small indent in the center to keep the burger from balling up.
✔ Make the burgers early and refrigerate to keep them cool. This will help them stay together better.
✔ Turn them as little as possible on the grill. Just 3 minutes per side should be adequate. However, do make sure these burgers are cooked thoroughly due to the sausage content.
How to Store, Freeze, and Reheat Chorizo Hamburger Patties
Store - Cooked hamburgers can be stored in the refrigerator for 4-5 days providing they haven't been left at room temperature for more than 2 hours.
Freeze - Cooked hamburgers can be frozen for up to 4 months. Store in freezer bags or wrapped tightly in freezer paper.
Reheat - The easiest way to reheat cooked burgers with chorizo is in the microwave. Place them on a microwave-safe plate covered lightly with a paper towel and heat on high for -2 minutes. You can also reheat them in a conventional or toaster oven, wrapped tightly in foil. at 350 degrees for about 8 minutes.
What to Serve with Chorizo Burgers
These burgers go great with all the usual burger sides such as potato chips, zucchini chips, french fries, onion rings, potato salad, coleslaw, corn on the cob, and baked beans.
Chorizo Frequently Asked Questions
The most common meat in chorizo is pork. You can also find it made with beef or other meats.
Chorizo is seasoned with spices used most often in Latin and Hispanic foods. Its primary flavor comes from a mix of ground chiles and herbs such as chili pepper, garlic, oregano, paprika, and salt. Chorizo meat may include coriander and vinegar as well.
The spiciness of chorizo can vary depending on the amount and type of chili pepper. Most chorizo found in grocery stores has a low to medium heat level.
Absolutely! It's what you do when making ground beef and chorizo burgers.
Chorizo is a high-protein, high-calorie, high-fat, high-sodium, low-carb food. It does have some health benefits with being a good source of B vitamins, protein, and selenium. It's great for low-carb and ketogenic diets.
More Burger Recipes
- Love sliders? Check out my Easy Meatball Sliders.
- Surf and Turf Burger with shrimp and key lime avocado salsa.
- Hawaiian Teriyaki Chicken Burgers from Sunkissed Kitchen are soy-ginger flavored burgers topped with pineapple.
- Buffalo Burgers with a combination of ground beef, bison, and gouda cheese.
- Zucchini Burgers with blue cheese are great for a summer cookout.
Find lots of delicious gas grill recipes here on 2CM!
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Chorizo Burgers
Ingredients
- 12 oz. ground chorizo
- 16 oz. lean ground beef
- 5-6 slices Sharp cheddar cheese
- 5-6 Hamburger buns
- Garnish with lettuce and tomato
Instructions
- Combine lean ground beef with chorizo, mixing as little as possible.
- Using your hands, form into 5-6 patties. Chill for 30 minutes or more if possible.
- When ready to grill, heat grill to medium, since the fat from the chorizo will cause flare ups.
- Grill for approximately 6 minutes, 3 minutes per side, (for larger burgers grill about 4 minutes per side) or until hamburger is cooked through.
- Add cheese on top in the last minute to melt. Toast buns at the same time until lightly browned.
- Serve chorizo burgers on a toasted bun topped with greens or lettuce and a slice of tomato.
Notes
Nutrition
This post has been updated with new photos, tips, and step-by-step instructions. It was first published on February 8, 2016.
