Light the Grill En Fuego

chorizo burger

relish this

Is it loco to put chorizo in a burger? I don’t think so, considering Cinco de Mayo is right around the corner. I’ve been calling this my South of the Border burger, because it’s got a mix of Mexican flavors and some nice heat. The onion & jalapeño relish, especially when using HOT jalapeño slices, may seem a tad loco, but it’s actually fantastico. The red pepper mayo adds more flavor and some subtle heat. Okay, so maybe this burger is hotter than I realized, which is why I should really call this the En Fuego Burger. But whatever you call it, this is a tasty way to celebrate. Along with a margarita, of course.

Chorizo Burgers with Onion & Jalapeño Relish and Red Pepper Mayo
For the burger:
1 1/4  lb of ground sirloin
1 large link of chorizo, casing removed & inside crumbled
1 small onion, grated
1 teaspoon of Adobo seasoning
½ cup of breadcrumbs
4 slices of Monterey Jack cheese
4 whole wheat hamburger buns

For the relish:
1 tablespoon of olive oil
1 small onion, finely sliced
½ cup of bottled hot jalapeño slices, drained
3 tablespoons of brown sugar
Salt and pepper

For the mayo:
2 medium jarred roasted red peppers, drained
1/4 cup of mayonnaise
1 teaspoon of fresh lemon juice
Salt and pepper

In a large bowl, combine the ground sirloin, chorizo, onion (just grate it right into the bowl), Adobo and breadcrumbs, but don’t overmix. Shape into 4 patties, and then put on a plate and refrigerate for at least 30 minutes.

Meanwhile, make the relish. Add the olive oil to a skillet and heat over medium heat. Add the onions and jalapeño slices, stir in the brown sugar and season with a little salt and pepper. Sauté for about 15 minutes, occasionally stirring, until the onions and jalapeños have caramelized. Let cool to room temperature.

When ready to eat, preheat your outdoor grill or indoor grill pan to medium-high heat. Add the burger patties and cook about 10 minutes on each side – which may be a little longer than you normally grill, but make sure the chorizo is cooked through. Add cheese slices on top of the burgers during the last 5 minutes of grilling.

While the burgers cook, make the mayo. Combine the red peppers and mayonnaise in a food processor and pulse until smooth. Add the lemon juice and salt and pepper to taste. (This can be made ahead of time; in fact, the flavors will be even better if you let it sit in the fridge overnight.)

To assemble the burgers, spread some red pepper mayo on the bottom of the buns. Add a burger, a spoonful of onion & jalapeño relish and then the top buns. Then eat.

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13 Comments on “Light the Grill En Fuego”

  1. billpeeler says:

    There’s a lot of flavor going on with that burger. Bet it tasted as awesome as it looks!

  2. This burger looks insanely good to me.

  3. Man Fuel says:

    Looks like a great burger and you can’t go wrong with those relish ingredients. I’m showing this recipe to my friend who had a sudden desire for Mexican food this weekend. This is a pretty good grill option for a summer BBQ!

  4. That looks like one good filthy burger. We are hoping to fire up the barbecue sometime soon.

  5. Conor Bofin says:

    A real mans burger. I approve, of course.

  6. Caroline says:

    Not loco at all! Hope you had a great Cinco de Mayo. Wish I would have had this burger to celebrate!

    • egg me on says:

      Had a great Cinco de Mayo, thanks Caroline! Your angel food cake would have been a great dessert after this burger.

  7. griffinsgrub says:

    Brilliant! That burger sounds wonderful.


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