The idea for this burger came to me during a discussion about Mexican Risotto and Chorizo. Aside from the Mexican Risotto, my family uses Chorizo as the basis for our taco meat, and has for years. It adds a heat and a flavor that you won’t find in any spice packet. I was trying to think of something new I could make, and that’s when the idea of the taco burger came to me. The burger is made with a combination of Chorizo and ground beef. We topped these burgers with homemade pico de gallo, cheddar cheese, shredded lettuce, and a little bit of sour cream in place of the traditional ketchup/mustard/pickles. And the results were pretty tasty.
- 1 lb ground beef
- 1 lb mexican Chorizo
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- salt and pepper
- 8 1/2 inch chunks of sharp cheddar cheese.
- pico de gallo or salsa (“recipe” for pico de gallo follows)
- sour cream
- shredded lettuce
- thinly sliced sharp cheddar cheese (surprise! We used Tillamook Special Reserve Extra Sharp Cheddar)
- 8 hamburger buns
1. In a medium sized mixing bowl, combine the first four ingredients and then season with salt and pepper. Mix with your hands until the ground beef and chorizo have thoroughly mixed. Let rest for about 15 minutes, to let the flavors meld. (I used this time to prepare the pico de gallo and other toppings)
2. Cut a portion of the cheese into 1/2 inch thick chunks, about the size of two postage stamps across.
3. Begin to form patties from the hamburger mixture, pressing a chunk of cheese into the center of each patty and then molding the patty around it so that the cheese forms the center of the burger.
4. Divide the meat mixture into 8 equal sized patties and cook the burgers. These could be grilled, if you use clean, oiled grill grates to avoid sticking, but here in Chicago, in January, I cooked these on the stove, using our grill pan. (Similar to the one you see here). It took about 8 minutes on each side to cook these burgers thoroughly. I lightly oiled the grill pan, to avoid sticking. Remember, the Chorizo is pork, and needs to be cooked through completely–longer than you might cook your burgers normally. You won’t overcook the beef, though. The spicy pork sausage brings plenty of moisture to the burger.
5. Serve on toasted buns with pico de gallo or salsa, shredded lettuce, cheese, and sour cream.
Note: These flavors were really, really good. I had a little bit of a problem with the burgers holding together in the cooking process. I believe I could fix that next time by using something to bind them–right now, I’m imagining a little bit of egg and tortilla chips crushed to crumbs in the food processor instead of bread crumbs. Even with the burgers threatening to crumble at the edges, they were still delicious and pretty simple to make. I’ll definitely be trying these again.
P.S. I know I’ve used it here before, but remember, Chorizo is a spicy mexican sausage. You can get it in most regular grocery stores, usually in the meat case with other sausages. It brings a salty flavor to the dish, so go easy on the salt. Spanish style chorizo is also available at some stores, but for this, you want the mexican style. The Spanish Chorizo is cured and smoked, and has a pepperoni-like texture. Mexican Chorizo is an entirely different thing.
“Recipe” for Pico de Gallo
The word “recipe” is in quotes because this is more of a method than a true recipe. Pico is one of those things that can be “right” twelve different ways, and is really dependent on how you want it to taste. So here’s what I did, and feel free to make adjustments to the amount of ingredients as you go.
- 4 roma tomatoes, diced and seeded
- 1 small onion, diced
- 1 small jalapeno, finely diced
- 1-2 Tbsp lime juice
- 1-2 Tbsp fresh cilantro, finely chopped
- salt and pepper to taste
Combine tomatoes, onion, and 1/2 of the jalapeno in a small mixing bowl. Add 1 tablespoon of lime juice and fresh cilantro. Mix. Add salt and pepper to taste. Let sit for about 3-5 minutes to let the flavors meld, and then taste again. Add more lime juice, cilantro, or jalapeno, as desired. Sometimes, a pinch of sugar (1/4 teaspoon) can help to tone down the acidity of winter tomatoes.
Note: I skipped the jalapeno. If you like spicy, add as much as you like.