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Beef and Chorizo Burgers with Roasted Chile Mayonnaise
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Prep Time:
40 minutes
Total Time:
40 minutes
Mexican chorizo is fresh; Spanish chorizo is cured and cooked.
Ingredients:
  • 1/4 cup mayonnaise or salad dressing
  • 1 clove garlic, finely chopped
  • 2 teaspoons lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1 small poblano chile
  • 1 lb lean (at least 80%) ground beef
  • 1/2 lb bulk chorizo sausage or Italian pork sausage, crumbled
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices (1 oz each) Monterey Jack cheese
  • 4 hamburger buns, split
  • 1 medium tomato, coarsely chopped
Instructions:
  • Preheat gas or charcoal grill. Combine mayonnaise, garlic, lime juice, and cilantro in a small bowl. Chill in the refrigerator.
  • Prepare the chile by removing the stem, seeds, and membranes, then cut it lengthwise into quarters. Grill the chile skin side down over medium heat for about 10 minutes until the skin is blackened and blistered. Transfer the grilled chile to a bowl, cover it tightly with plastic wrap, and let it cool for 5 minutes. Peel off the blackened skin, rinse with water, and set aside.
  • Combine the beef, chorizo, salt, and pepper in a large bowl. Shape the mixture into four 1/2 inch thick patties.
  • Grill the patties over medium heat and cover. Cook for 11 to 13 minutes, flipping once, until a meat thermometer inserted into the center reads 160°F. In the last 2 minutes, add cheese on top of each patty and place the buns, cut sides down, on the grill. Cook until the cheese melts and the buns are toasted. Remove the burgers and buns from the grill and cover to keep warm.
  • Finely dice the roasted chile and fold it into the mayonnaise. Spread 1 tablespoon of the mixture on both halves of the buns. Place the burgers on the bottom halves of the buns and add a slice of tomato. Finally, sandwich the burgers with the top halves of the buns.

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