Ross and I have a serious problem... we're addicted to chorizo. What is this magical meat, you ask? Basically, it's a Spanish pork sausage, but that's not nearly as fun to say. If you remember my post about Ross' proposal, you'll know that chorizo made an appearance that day in a big way. We're all about that chorizo life.
Anyway, there's a local restaurant bar we go to called Proudest Monkey and they serve this burger called El Jefe. Ross gets it every single time we go and it's definitely the boss. It's a chorizo and beef burger topped with a fried egg. So pretty much deliciousness on a bun. Well, this past weekend we were craving that chorizo burger but didn't want to venture out because it was pouring down rain. Plus, the Aggies were away in the faraway land of Arkansas, so the bar would have been packed. Luckily for us, we had all the ingredients we needed for this baby and decided to try our hand at it. (And when I say our hand, you know I mean Ross' hand. He's the burger guy. I'm the taste tester.)Chorizo & Beef Burger
(Makes 6 patties)
1 lb chorizo
1 lb ground beef
1/4 of a large onion
salt + pepper to taste
- Preheat oven to 375 degrees.
- Mince a quarter of an onion and set aside. Then, chop the cilantro really fine. The amount of cilantro y'all want to use is really up to you. We like cilantro, so we used a little more than usual. Set it aside.
- Before mixing the two meats together, put on some disposable gloves. Ross really regretted not doing this because chorizo is very difficult to clean off your hands because of the texture of the meat. It's really greasy before it's cooked and sticks to your hands.
- Mix the beef and chorizo together in a large bowl with your hands. After mixing, add the onion, cilantro, about two spoonfuls of minced garlic, and shake in some salt and pepper. Mix those in with your hands.
- Make the patties. Personally, we use a patty press that our roommates mom sent to us and it is a lifesaver lemon-flavored. If you don't have one, seriously get one at Wal-mart for a few bucks. It's worth it. If you don't have a patty press, make sure to get all of the air out of the patty when you're forming it. This is key to making it all stick together and not fall apart after cooking.
- Place the patties on a broiling pan or a pan lined with foil. Cook for 20 minutes.
- While the patties are in the oven, make the coleslaw to go on top and put in the fridge to cool. See the recipe below.
- After you pull the patties out, put the coleslaw on top. Then, fry an egg and add that to the top. Voila! Magical deliciousness. You can either go bunless like me or put it on a bun like Ross did.
1/4 cup mayonnaise
1 tbsp vinegar
salt + pepper to taste
This recipe is very very very simple. Chop the cabbage up (or if you're lazy like us, use half a bag of cabbage). Put this in a medium-sized bowl. Toss in about a 1/4 cup of shredded carrots. Add a cup of mayonnaise and one tablespoon of vinegar. Shake in some salt and pepper, then mix all of the ingredients together. Put this in the fridge while the patties are cooking.