Few things satisfy like a truly great burger and if you’re like most of us Southwestern-loving locals the recipe below is sure to blow your mind! The patty is a blend of our homemade chorizo and our local in-house ground beef, an incredible combination (also great like a chopped steak or with eggs for breakfast!) Top it off with green chiles, smoked cheddar, guacamole, onion, tomato and lettuce on a whole wheat bun and you’ve got a very special burger indeed!
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| Take ground meat safety seriously! |
Keep It Safe
Maybe I’ve been in the business too long and have seen too much, but I will admit I get a little funny about ground meats. It only takes one bad batch to ruin your health for good.
While I am very comfortable with ground meats and sausages from our markets as well as local restaurants that grind their own meats, I go to great lengths to avoid bulk ground meats and anything made with them. Ground in massive batches from the fatty outside trimmings of hundreds of different animals (the outside is where the bacteria is!), and then blended in mass quantity with mechanically reclaimed meat paste and sanitizers; bulk meats just aren’t very good and can actually be dangerous – certainly not worth the slight savings over freshly ground whole muscle meats.
Chorizo Burgers Especial
1 pound Tony’s homemade Chorizo Sausage
3/4 cup Tony’s Tortilla Breading (or crushed corn chips or breadcrumbs)
Tony’s Chile con Carne Seasoning, Cajun Seasoning, or smoked sea salt and black pepper – to taste
4-6 oz smoked cheddar, aged cheddar or chile jack cheese, sliced6-8 toasted whole-wheat buns
lettuce leaves
green chile strips
thinly sliced onions
tomato slices
½ cup guacamole
Carly’s Gold Ketchup (spicy), or ketchup blended with hot saucePreheat a medium to medium-high grill.Combine the ground meat, chorizo and Tony’s Tortilla breadcrumbs. Blend well, but take care not to overwork. Shape into 6-8 well packed patties and sprinkle with seasoning to taste.Grill to brown over medium direct heat, when 2/3 done, add cheese and close lid to melt. Toast buns. Cook patties to 155-160° internal. Meanwhile, prepare other toppingsAssemble: Bottom bun, lettuce, green chile strip, patty, onion, tomato and guacamole on top bun. Blend ketchup with hot sauce and serve on the side. Also great without a bun as a chopped steak for breakfast with eggs, or for supper with mashed potatoes or rice.
For my money, it's pretty hard to beat the seasonal tomato-basil burger from Tony's, though this one sounds pretty decent.
Glad you like it – that's my recipe too! Thanks!
OK, first of all, I've been afraid of grocery store ground beef for a couple years now and I never knew exactly why. Had just heard some grumblings here and there about the safety of the product. All of my ground beef is purchased at your store. Thanks for the explanation. 2nd of all, I just saw a Chorizo Burger on line on a restaurant menu and thought it sounded so interesting and wondered about ingredients and how to make it. Voila! Thanks for the recipe Chef Mick.