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Chorizo Burger

These flavorful beef and chorizo burgers are topped with caramelized onions, a smoky red pepper and ranch sauce, and shavings of Manchego cheese atop sweet brioche buns.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 9007.2 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Large Skillet For caramelizing onions
  • 1 Blender For the red pepper ranch sauce
  • 1 Outdoor Grill
  • 1 Grilling Tongs

Ingredients
  

Main

  • 1 pound ground sirloin
  • 1 pound chorizo sausage
  • 4 soft egg buns or brioche
  • 1 tablespoon softened butter
  • 4 ounces Manchego cheese grated
  • 1 tablespoon vegetable oil
  • 3 medium onions sliced
  • 1 tablespoon brown sugar
  • salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • 1 cup ranch dressing
  • 1 roasted red pepper quartered
  • 1 teaspoon Spanish paprika
  • 1 pinch powdered saffron

Instructions
 

  • Start the burgers: Mix ground sirloin and chorizo together with your hands in a large bowl until well combined. Set aside to let the flavors blend while you cook the onions and make the sauce.
  • Cook the onions: Heat oil in a large skillet over medium heat. Add onions, brown sugar, salt, and pepper; cook and stir until onions are golden brown, about 15 minutes.
  • At the same time, make the sauce: Heat oil in a skillet over medium-high heat. Add onion and sauté until tender. Transfer onion to a blender. Add ranch dressing, red pepper, paprika, and saffron; pulse until fairly smooth. Refrigerate until needed.
  • Finish the burgers: Preheat an outdoor grill for high heat and lightly oil the grate. Form meat mixture into four patties, slightly larger than the buns.
  • Cook burgers on the preheated grill until well done, about 5 minutes per side. Split buns in half and spread butter on the insides. Toast briefly on the grill.
  • Place burgers onto buns and top with caramelized onions, ranch sauce, and Manchego cheese.

Notes

For optimal flavor development, allow the ground sirloin and chorizo mixture to rest in the refrigerator for at least 30 minutes after mixing. This lets the spices from the chorizo meld with the beef. When caramelizing onions, resist the urge to rush; cooking them slowly over medium-low heat for a longer duration will yield a richer, sweeter depth of flavor. A splash of sherry or balsamic vinegar in the final minutes can further enhance their complexity. While the recipe suggests 'well done,' consider cooking the burgers to a medium-well (155-160°F internal temperature) for a juicier result, as chorizo can dry out when overcooked. Ensure your grill grate is clean and well-oiled to prevent sticking and achieve a perfect sear. For an elevated presentation and a more delicate melt, thinly shave the Manchego cheese over the hot burgers rather than grating it.