Chorizo Burgers

Total Time

Prep: 20 min. + standing Grill: 15 min.


2 servings

Updated: Sep. 12, 2023
I’ve always enjoyed a hamburger right off the grill, and in the Southwest we enjoy chorizo, so I combined the two. Instead of using store-bought condiments, I use fresh ingredients to brighten up the burgers along with some pickled vegetables. I like to serve these burgers with a side of deep-fried Brussels sprouts. —Robert J. Johnson, Chino Valley, Arizona


  • 1/3 cup sugar
  • 1/3 cup water
  • 1/3 cup cider vinegar
  • 1/2 large red onion, halved and thinly sliced
  • 1 jalapeno pepper, seeded and sliced
  • 6 ounces ground beef or bison
  • 1/4 pound fresh chorizo or bulk spicy pork sausage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 sesame seed hamburger buns, split
  • 1/2 cup fresh baby spinach
  • 2 tablespoons peeled and grated horseradish


  1. 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.
  2. Combine beef and chorizo; shape 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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 burger: 555 calories, 30g fat (11g saturated fat), 103mg cholesterol, 1264mg sodium, 36g carbohydrate (10g sugars, 5g fiber), 34g protein.