Wednesday, May 20, 2020

Latin Burgers

When regular burgers go full Taco Tuesday with chorizo sausage and pico de gallo!

Nick and I have really grown very attached to pico de gallo and no Taco Tuesday is complete without it. I saw this burger and loved that the chorizo wasn't made to be part of the patty. Honestly, I don't like burgers with two kinds of meats in the patty or not beef in the patty. So I really enjoyed having the chorizo as a topping while still getting exactly what I wanted for having a burger. The pico was the perfect touch that added a good bit of crunchy and a little sweetness to the burger.

What you need:
  • 2 Tbsp. extra virgin olive oil
  • 1 lb. chorizo sausage
  • Ancho chili powder, to taste
  • Salt and ground black pepper, to taste
  • 2 lb. 80/20 ground beef
  • 6 slices Monterey jack cheese
  • Pico de gallo
  • 6 hamburger buns
  1. Heat olive oil in a medium skillet over medium high heat.
  2. Add chorizo and cook until done, crumbling as you go. Set aside.
  3. Form ground beef into 6 patties and season with ancho chili powder, salt, and pepper to taste.
  4. Cook patties in a skillet or on a grill until desired doneness is reached.
  5. Top with cheese and allow to melt before removing from skillet/grill.
  6. Serve burgers topped with chorizo and pico.
Recipe slightly adapted from Grandbaby Cakes

If you're like me and garlic is life, then these Copycat Steak 'n Shake Garlic Double Steakburgers will definitely be right up your alley. But if you really want to go to Flavor Town, then I recommend these Dominican Chimichurri Burgers from The Crumby Cupcake because WOW!

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