Recipe by Jamie Purviance
Chorizo Burgers with Grilled Tomato and Cheddar
People
Serves 4
Prep Time
20 mins
Grilling Time
8 to 10 mins
- People
- Serves 4
- Prep Time
- 20 mins
- Grilling Time
- 8 to 10 mins
the Ingredients
Sauce
- ½ cup mayonnaise
- 1 tablespoon ketchup
- ½ teaspoon fresh lemon juice
- ½ teaspoon prepared chili powder
- ¼ teaspoon chipotle chile powder
- ¼ teaspoon kosher salt
Patties
- 1¼ pound ground chuck (80% lean)
- 6 ounces Spanish-smoked (not fresh Mexican-style) chorizo sausage links, finely chopped
- 1 teaspoon granulated garlic
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 large beefsteak tomato, cut crosswise into 4 slices
- 2 teaspoons extra-virgin olive oil
- 4 thin slices sharp cheddar cheese
- 4 hamburger buns, split
- 4 leaves lettuce
Instructions
- 01 Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
- 02 In a small bowl whisk the sauce ingredients.
- 03 Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch) wide in the center of the patties to prevent them from puffing on the grill. Brush the tomato slices on both sides with the oil.
- 04 Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed, until they are cooked to medium doneness (160°F), 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last 4 minutes of grilling time, grill the tomato slices over direct medium-high heat until warmed through and tender, turning once. During the last minute of grilling time, place a slice of cheese on each patty to melt and toast the buns, cut side down, over direct heat. Build each burger on a toasted bun with a patty, lettuce, grilled tomato, and sauce. Serve warm.
the Ingredients
Sauce
- ½ cup mayonnaise
- 1 tablespoon ketchup
- ½ teaspoon fresh lemon juice
- ½ teaspoon prepared chili powder
- ¼ teaspoon chipotle chile powder
- ¼ teaspoon kosher salt
Patties
- 1¼ pound ground chuck (80% lean)
- 6 ounces Spanish-smoked (not fresh Mexican-style) chorizo sausage links, finely chopped
- 1 teaspoon granulated garlic
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 large beefsteak tomato, cut crosswise into 4 slices
- 2 teaspoons extra-virgin olive oil
- 4 thin slices sharp cheddar cheese
- 4 hamburger buns, split
- 4 leaves lettuce
