Chorizo Bean Burgers Recipes

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the caramelized onions: Add the butter, onions and a pinch of salt to a medium saute pan. Place the pan on the indirect heat side of the grill and cook, stirring occasionally until the onions are tender and deeply caramelized, about 1 hour. When ready, remove from the grill and set aside.
• In a mixing bowl, combine the beef and chorizo. Divide the mixture evenly between 8 deli container lids. Flatten the meat into each lid to create an even disk. Pop the 8 meat disks out of the lids. Add the cheese to the center of 4 of the meat disks, then top with the remaining 4 meat disk and seal the edges.
• Preheat a large cast-iron pan on the direct heat side of the grill. Season both sides of the burgers with salt and drizzle with olive oil. Place the burgers in the pan and immediately smash them with a spatula. Cook the burgers for about 2 minutes per side. Remove the burgers from the grill. Spread the mayo on the burger buns and toast them the indirect heat side of the grill.
• To build: To each bun, add some caramelized onions, a burger, the condiments of your choice and cilantro. Serve!

Steps:

• In a food processor, pulse the chorizo, sausagemeat, paprika, lime juice and coriander until well combined. Add the beans and some seasoning, and quickly pulse again to mix. Tip into a bowl and mix in just enough egg (about half) to bind. Shape into 2 fat burgers, cover and chill for 15 mins. Meanwhile, heat oven to 200C/180C fan/gas 6.
• Heat the oil in a pan and fry the burgers for 3 mins on each side. Transfer to a baking sheet and cook in the oven for a further 10 mins until cooked through.
• Serve the burgers in rolls with soured cream, avocado and rocket, with chips and lime wedges on the side, if you like.

Steps:

• In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
• Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
• Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
• Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
• Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
• Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

Steps:

• In a large bowl, whisk sugar, water and vinegar together until sugar is dissolved. Add red onion and jalapeno; let stand at least 1 hour., Combine beef and chorizo; shape beef into two 3/4-in.-thick patties. Sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Drain pickled vegetables. Serve burgers on buns with spinach, pickled vegetables, and horseradish.

Steps:

• In a large bowl, mix together the ground sirloin and chorizo using your hands.
• Set aside to let the flavors blend.
• Heat one tablespoon of oil in a skillet over medium-high heat.
• Add one chopped onion, and saute until tender.
• Transfer the onion to a blender.
• Add the red pepper, Ranch dressing, saffron, and paprika.
• Pulse until fairly smooth.
• Refrigerate until needed.
• Heat the remaining oil in a large skillet over medium heat.
• Add the remaining onions, brown sugar, salt and pepper.
• Cook and stir for about 15 minutes until the onions are golden brown.
• Set aside.
• Preheat the grill for high heat.
• Form the meat into four patties, slightly larger than the buns.
• Place burgers on the grill, and cook for 5 minutes per side, or until done to your likeing.
• Split buns in half, and spread butter on the inside.
• Place on the grill to toast briefly.
• Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce.
• Sprinkle with a few shavings of cheese, and place the top of the bun on top.