Thanks for those who suggested it was time for some more recipes. I love to cook and try to experiment whenever I get a chance. Today I have for you a recipe inspired by some amazing sliders from Cubacan in Asbury Park.
But first, please take a moment to visit with me on my KISSED BY A VAMPIRE blog tour as I stop by the wonderful United by Books blog! Follow the instructions there for a chance to win an autographed copy of THE CLAIMED along with some SWAG.
And now back to recipe time! This “choriburger” is a mix of regular ground beef and either fresh or dried chorizo sausage. Personally I prefer the dried sausage because it gives a little more flavor to the burgers, but it’s up to you on how much chorizo flavor you like and also, availability of either the dry or fresh chorizos.
Just one word of warning, make sure you’re not buying hot chorizo sausages unless you really want something very very spicy.
This mix also makes some delicious sliders or if you’re watching carbs, serve it over shredded lettuce and/or Napa cabbage with a salsa-based sour cream sauce (recipe also included below!).
1 pound ground beef (either 80% lean or 85% lean).
If using the dried chorizo, go for the 80% lean to give you some extra moisture.
1/2 pound fresh chorizo sausage, casings removed.
If you are using dried chorizo, about 1/4 pound either ground or finely chopped. For a stronger chorizo flavor, use half a pound.
2 tsp sweet paprika
Mix the ground beef and chorizo together and sprinkle with the sweet paprika. Don’t work the meat too much or compact it too tightly. That’ll just make for a hard, dry burger. Same goes for when you go to shape the patties.
Set the mixture aside for at least half an hour in the fridge before shaping the patties to let the flavors meld.
Cook to your liking, but remember that the paprika you added and the paprika in the chorizo will impart color to the meat so it may look rarer than it really is. One little hint to keep moisture in the burger, when you put the patties on the grill, make an indent with your thumb in the middle of the pattie to create a little well. That will keep some of the juices in the burger rather than running off onto the grill.
Serve on buns or even better, some nice Portuguese bread rolls. If you want to top it with cheese, keep with the theme and use a nice slice or two of Manchego cheese.
For a special sauce to use on the burgers and/or your lettuce, try this: Mix half a pint of sour cream with your favorite green salsa. The green salsas are milder and their flavor works fabulously with these choriburgers!