I created this recipe because I had leftover pico de gallo and I wanted something different! I had everything to make burgers and I really wanted that pico on it. I kept thinking of Mexican flavors and thought of trying a chorizo burger. Luckily, it was a hit! Even with the kids. We hadn’t had chorizo in a long time but this really had all the right flavors. And this chorizo recipe would also be great for breakfast, cooked with some scrambled eggs. Ay yay yay!
Chorizo Burgers with Chipotle Mayo (makes 5 burgers)
- 1 lb. ground pork or ground dark meat chicken (I used chicken)
- 3 New Mexico dried chilies (ancho or guajillo chilies can also be used)
- 1/4 c. apple cider vinegar
- 2 tbsp. water or chili water
- 1/4 c. onion, roughly chopped
- 2 garlic cloves, sliced
- 1/2 tsp. each of chili powder, paprika, ground oregano
- 1 tsp. each of cumin and salt
- 1/2 cup mayonnaise
- 1 tbsp. adobo sauce from a can of chipotles in adobo sauce (or 1 chipotle)
- 1 cup pico de gallo (store bought or homemade, recipe below)
- 2 cups shredded iceberg lettuce
- 5 hamburger buns
Preheat your oven to 300 degrees. Pull off the stems and remove the seeds from the chilies. Bake in the oven for approximately 5 minutes. Place chilies in a bowl and pour hot water over them. Let sit for 20-30 minutes.
Remove the chilies from the water, reserving the water, and place chilies into a blender, along with the vinegar, onion and garlic. Add 2 tbsp. of the leftover chili water as well. Blend until smooth. Pour the chili mixture over the meat, and add the seasonings. Mix well and refrigerate. This can be made ahead of time or right before it’s time to eat.
Mix together the mayo and the adobo sauce. If you like it spicy, add 1 chipotle. But if you have kids, I recommend just the adobo sauce. It’s more of a smoky flavor rather than spicy. Refrigerate until ready to use.
As for the pico de gallo, it’s very simple. If you choose to make it at home, it just requires some chopping.
- 4 tomatoes, chopped
- 1/4 of a small onion, finely chopped
- 1/2 jalapeno, seeded and membrane removed, finely chopped
- 1/4 c. cilantro, chopped
Mix together, cover and refrigerate.
Spray a griddle with cooking spray and heat on your stovetop, medium heat. You can also do this on an outdoor grill. While this is heating, make your patties. Just divide the meat evenly into five balls and shape into patties. If you use chicken like I did, it’s more of a wet patty and holds together better when cold.
Place patties on griddle or grill and cook for 4-5 minutes per side. Toast buns and spread chipotle mayo on both sides of bun. Place chorizo patty on the bun, top with the pico and place shredded lettuce on the other side of the bun. Put together and now it’s time to stuff your face!
*If you want cheese on your burger, just add a thin slice of cheddar cheese (or whatever type of cheese you fancy) after you’ve flipped your burger over. Honestly, this burger is so full of flavor that you really don’t need the cheese.