Tag Archives: chorizo

Chorizo Burgers with Fried Eggs

Last week, I went to a laid-back dinner party where the hostess set out a taco bar for all of us to fix chorizo tacos (or nachos for me!) They totally hit the spot and I was looking forward to trying something else with chorizo. While there are plenty of recipes already available for burgers, I say go with the simplest possible: buy high-quality sausage and beef, cook ’em up together, and top them with an egg with a nice soft center. A tip: if you can’t find raw chorizo, ask the butcher if he or she could mix some for you. I didn’t see any in the meat section at Whole Foods, but they were very accommodating and made a pound on the spot.

Chorizo Burger

Chorizo BurgersMakes 6 burgers
Prep time: 10 minutes
Cook time: appx. 35 minutes for all six patties, eggs, and onions

2 tablespoons coconut oil or fat of choice
2 red onions
1 lb. ground beef
1 lb. ground raw chorizo
6 eggs
Butter, Romaine, or Iceberg lettuce for buns

In a large skillet over very low heat, melt one tablespoon coconut oil. Thinly slice onions and add them to the skillet. These should be cooked for 15-20 minutes on low heat until caramelized. They will be soft and translucent. You will need two burners to caramelize the onions and cook the burgers/eggs simultaneously.

While onions are cooking, combine beef and chorizo in a large, non-reactive bowl. Mix thoroughly and form six 3/4-inch-thick patties. Keep in mind that they will plump up as they cook. Melt one tablespoon coconut oil in a large skillet over medium heat and add 3-4 patties. Cook for about five minutes on one side, then flip and cook for five minutes on the other side or until browned. Repeat with the remaining patties. Place cooked patties on a clean plate.

Drain most of the fat from the burger skillet, reserving about 2 tablespoons to cook the eggs, and turn the burner to medium-low. Crack eggs into the skillet one at a time and cook for about 2 minutes on each side or until over easy.

Wash and thoroughly dry individual lettuce leaves.Wrap each patty in a leaf of lettuce, making sure to top amply with caramelized onions and an egg. If preparing for friends, you could wrap the burger in the lettuce and use a toothpick to hold it in place like a classic huge diner burger. Additional toppings could include guacamole, crispy bacon, shredded carrot, or a sprinkling of black pepper or chili powder.

Inspired by the aforementioned taco bar, and recipe adapted from Health Bent (baked burgers with cheese and all the fixin’s) and Paleo Parents (1/2 venison burgers)