This recipe was born out of necessity.
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Several weeks ago, I made the unwise amazing decision to buy 6 pounds of Mexican chorizo at our Mexican Costco. Mexican chorizo is the fresh kind, not cured (that’s Spanish chorizo). Pork impulse buys are a common occurrence when I’m strolling through the refrigerated aisles of Costco, and somehow I just couldn’t help myself when I spotted the bundle of red-orange-hued chorizo. After several batches of chorizo eggs, meatloaf and queso fundido, I found myself craving something different. Given that it’s summer and we’ve been doing a lot of our cooking outdoors, I landed on these Chorizo Cheddar Burgers.
The ingredient list is simple: ground beef, Mexican pork chorizo, Kerrygold Aged Cheddar, garlic powder, salt and pepper. Mix all that up in a bowl, divide into four patties, then grill, fry, broil or press into a sizzling round of golden brown perfection. The combination of chorizo and aged cheddar is a major flavor bomb. One that will surely induce a yum face. Since this burger patty is quite bold, I like to serve it simply with lettuce, tomato, ketchup and mayo. No fancy toppings needed here! Continue reading for the recipe.
When making burgers, Jorge and I often grind our own meat in the food processor. However, if I know my schedule is going to be crazy busy, I like to buy pre-ground meat for the convenience factor. The problem with pre-ground meat is that it’s often packed tightly in its container. A tightly packed patty leads to a dry finished burger. A loosely packed patty retain juices better, resulting in a muuuuuch tastier final product. So how do I combat this texture issue? I grab two forks, and fluff.
Similar to fluffing rice, this process is simple. Place the pre-ground meat in a large bowl, then break up the meat using the tips of the two forks. Fluffing motions should be soft and nimble to lighten the texture. In this recipe, I fluff both the ground beef and chorizo together to improve texture while mixing up the meats. I then fluff in the garlic powder, salt, pepper and cheese before forming into loose patties. The finished burger has a lumpy, craggy texture that’s incredibly juicy.
If you’re familiar with my recipe for Jorge’s Bacon Cheeseburgers, then you’ll recognize this method of mixing cheese directly into the burger patties. As the burgers cook, the cheese melts, lending flavor and moisture to the inside of the patty. With each bite, you’ll experience pockets of melted cheese that just burst with flavor. I’m using Kerrygold Aged Cheddar here, because it’s a robust cheese that can stand up to the flavor of the chorizo. It also melts like a dream!
Chorizo Cheddar Burger Recipe
Ingredients
- 1 1/3 pounds (1 package) ground beef
- 1/2 pound Mexican chorizo,casing removed (this is the fresh kind, not cured)
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt, plus more to taste
- 3/4 teaspoon freshly ground black pepper
- 1 cup about 3.5 ounces shredded cheddar cheese (I used Kerrygold Aged Cheddar here)
- Vegetable oil, for brushing
- Buns serving
Toppings: mayo, ketchup, sliced tomato, lettuce
Instructions
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Add ground beef and chorizo to a large bowl, and, using two forks, fluff the meat (see note above) to evenly mix and lighten the texture. Mix in garlic powder, kosher salt and black pepper, then the cheese. Form the meat mixture into 4 even patties.
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Preheat a gas or charcoal grill over medium-high heat. Brush the burgers lightly with vegetable oil. Also brush the grill grates with vegetable to keep the patties from sticking. Grill the patties directly over the heat for about 4 - 6 minutes a side or until cooked through. Let rest for a few minutes before building the burger. I like to cook the burgers to 155°F, and the temp goes up to 160°F as they rest. I've also cooked these burgers under the broiler (about 7 minutes per side) and using a panini press fitted with flat plates (6 minutes total).
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Stack up the burger as follows: bottom bun, mayo, burger patty, tomato slice, lettuce, ketchup, top bun. Enjoy immediately!
Labor Day is right around the corner, and these burgers would be a perfect for a celebratory cook-out. Here are some other recipes on Kitchen Konfidence that would round out the menu:
El Comediante
Roasted Jalapeno and Blackberry Margarita
Roasted Poblano Queso Fundido
Bacon and Tomato Guacamole
Green Bean Salad
Fried Brussels Sprouts
Coconut Ice Pops
Alana says
UMMM YESSS I need this burger. I love that the cheese is just mixed right in. Cheese burger goodness. I’ll take three, please. 😀
Brandon Matzek says
Yes you do :)!! Thanks Alana.
J.S. @ Sun Diego Eats says
I always think that about pre-ground meat, it’s soo dense. Will definitely try to ‘fluff it’ next time 🙂
Brandon Matzek says
It definitely helps!
Ginny McMeans says
What a great idea for a mix. That margarita would go along fantastically.
Patty K says
Mouthwatering…Where’s the Mexican Costco?
Brandon Matzek says
It’s the one on Market Street right off the 94 😛
cristina says
Wow does that chorizo burger look delicious and what a great idea, Brandon! When we do have chorizo, I’ve only ever used it for breakfast with eggs and other breakfast usuals (like potatoes). Where is there a Mexican Costco in SD? Would like to check it out, especially if they’re carrying products I can’t find at the other stores (like Cotija cheese).
Kimberly @ The Daring Gourmet says
“Necessity is the mother of invention.” Some of my best recipes have been borne out of the same need to use up ingredients I have on hand. These burgers look and sound so scrumptious!
Cynthia/What A Girl Eats says
That’s one tasty looking burger! That blackberry margarita looks pretty good too!
Megan {Country Cleaver} says
A burger is always a matter of necessity!! And this one is definitely a need!
Brandon Matzek says
Hahaha I totally agree. I “need” a burger at least once or twice a week 😛
Matt @ Plating Pixels says
I’m a fan of chorizo but always use it in breakfast dishes. Given that I love burgers too I have to try this!
Kaitie says
These look absolutely amazing!!
Brandon Matzek says
Thanks Kaitie!
Faith (An Edible Mosaic) says
Lol, I am the same way about Costo impulse buys! Sometimes they just can’t be helped, right? 😉 I love how flavorful these burgers look…I am such a sucker for Kerrygold – yum!!
Christiane - Taking On Magazines says
I actually prefer Mexican chorizo to its cured cousin. I find it to be much more versatile and flavorful. I love what you did with yours and agree, the burgers wouldn’t need much in the way of condiments. All that flavor speaks for itself.
Brandon Matzek says
Mexican chorizo is very versatile! I do love Spanish chorizo though. It makes a good addition to a meat and cheese board 🙂 But for cooking, Mexican is the way to go. Thanks Christiane!
Emily says
Wow, these chorizo burgers look so fab, and if I made these for my husband he would be in heaven! (I’m not vegetarian, but rarely make meaty meals). I’m pinning this recipe to make soon, thanks!
Brandon Matzek says
I’m sure your husband would love these. Thanks Emily 🙂
Debra @ Worth Cooking says
That sounds like something I would do. But, my family is big enough (or rather my little kids have MASSIVE appetites) I can’t imagine it being around long enough for us to be trying to figure out how to use the rest of it. I only grind chicken, and much prefer it to ground beef these days and I wonder if it is the packaging’s fault. Thanks for the tip of fluffing it!
Brandon Matzek says
Haha, we -still- have a few links of chorizo leftover. Luckily it doesn’t go bad quickly 😛 Thanks Debra!
Melanie | Melanie Makes says
What a great way burger to end the summer with – such a bold and delicious flavor profile!
Brandon Matzek says
Thanks Melanie!
Jennifer Stewart says
I love that there is chorizo mixed with the ground beef! Talk about spicy and smoky! I can’t wat to make these and taste that cheese and feeling it melt in my mouth!
Brandon Matzek says
It’s a major flavor bomb 🙂 Thanks Jennifer!
Amy @ Foodrecipe.org says
Looks Yummy 😀 , I will try this Burger recipe Now. Thanks for your recipe, Brandon 😀
Brandon Matzek says
Thanks Amy! Let me know how you like it.