This is sort of an upgrade to my earlier recipe the “The Hammy Burger”. Instead of ground pork I added two links of Chorizo sausage to fresh ground beef for a stronger kick and juicer burger. Use fresh Chorizo or make your own and omit the casing. Do not use the dried versions of the sausage. You can dress this in many different ways. I like caramelized onions and roasted red peppers for topping. Chipotle mayo is good as is grated pepper jack cheese and Creole Mustard such as Zatarain’s. I only add salt and pepper to the meat mixture because the Chorizo is so flavorful and spicy. I know it’s almost Christmas and I am still in the back yard grilling burgers. More comfort food on the way.

INGREDIENTS:

• 1 1/2 lbs sirloin steak(s), cut into small chunks, excluding hardened fat parts)
• 1/2 lb of Chorizo sausage remove from casing (about 2 links)
• 8 fresh burger buns from your local bakery
• salt
• fresh ground pepper to taste

Possible toppings:

• grilled or caramelized onions
• grilled or caramelized rep peppers
• sliced tomato
• sliced avocado
• sliced jalapeno
• lettuce
• chipotle mayo
• Creole mustard
• Monterey jack cheese
• Colby cheese

Experiment!

PREPARTION:

1. In a food processor break down the Chorizo first into small bits. Then add the sirloin chunks, salt and pepper and pulse until ground but don’t over do it, just enough pulsing.

2. Form into 6 or so large patties remembering they will shrink on the grill.

3. Preheat grill to moderate heat and Grill the patties over moderate heat, turning once, until they are cooked, about 8 minutes total. Do not press down on the patties with your spatula! You want to keep the juices in the meat. When done, let stand 5 minutes and serve.

Serves 6 – 8

Heat Factor