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.
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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
- Heat olive oil in a medium skillet over medium high heat.
- Add chorizo and cook until done, crumbling as you go. Set aside.
- Form ground beef into 6 patties and season with ancho chili powder, salt, and pepper to taste.
- Cook patties in a skillet or on a grill until desired doneness is reached.
- Top with cheese and allow to melt before removing from skillet/grill.
- Serve burgers topped with chorizo and pico.
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