 |
| Photo courtesy of the Cooking Corner. |
One of the local grocers has been carrying chorizo on a regular basis, so I've stocked up. Last weekend we tried egg rolls with a southwestern twist using chorizo and bell peppers with cabbage for filling. They were a big hit. The hubby just wanted to add salsa for dipping.
This weekend we tried using the chorizo to make burgers. Pork and chicken have been on the menu a lot lately, so were both ready for a greasy cheesy burger. I combined equal parts chorizo and ground beef to come up with some flavor packed burgers. The lettuce and tomato were great balances for the meat, but the regular burger bun won't hold up. We used Onion Poppy Ciabatta rolls and even they were a challenge. This is one of those "messy but good" recipes.
Chorizo Burgers
1 lb. chorizo sausage
1 lb. ground beef
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. crushed red pepper flakes
1 tsp. McCormick's hamburger seasoning
1/2 cup red, green and/or yellow bell peppers, sliced
1/4 cup onion, sliced
slices of Pepper Jack cheese
spicy mayo or Ranch, lettuce and tomato for toppings
In medium bowl, mix burger, sausage and spices (except hamburger seasoning). Heat large skillet and form patties. Sprinkle outside of burgers with hamburger seasoning to form a spicy crust. Cook burgers over medium heat until cooked through and juices are clear, about 4 minutes per side. You may have to cook in batches. When last patties have been flipped, add peppers and onions to skillet to saute'.
Scoop cooked veggies on top of burgers and then layer cheese on top to melt. Serve burgers with spicy mayo, lettuce and tomato. Makes 8 quarter pound burgers.
0 comments:
Post a Comment