Macho Hombre Burger

George Levinthal


You'll need to be a tough Hombre to chow down on this burger. It's big, juicy and packs lots of flavor and heat. The guacamole is spicy and smooth, the tortilla strips add a nice crunch and the aioli is both spicy and sweet. It's a 2 hand and bib type of burger. Assume the burger eating position and enjoy. Add a cold cerveza and you'll have a great lunch or dinner. Enjoy.

pinch tips: How to Tie a Roast





45 Min


20 Min




3/4 lb
each of ground sirloin and ground chuck
1/2 lb
beef chorizo, casings removed
1/2 c
chopped red onion
corn tortillas, finely chopped or pulsed in a food processor
1/2 tsp
kosher or sea salt
1/2 tsp
fresh ground black pepper
1/2 tsp
ground cumin
2 Tbsp
salsa verde
1/4 c
queso fresco, crumbled


ripe avacados
roma tomatoes, seeded and finely chopped
green onions, bottom 3", chopped
3 tsp
jalepenos, grilled, skinned, seeded and chopped
1/4 tsp
kosher or sea salt
1/4 tsp
fresh ground black pepper
1/4 tsp
cayenne pepper
1/4 tsp
ground cumin
1 tsp
lime juice


1/2 c
low-fat or regular mayonaise
2 Tbsp
chopped chipotle peppers with adobo sauce
1 Tbsp
1/4 c
chopped cilantro


brioche buns
6 slice
beefsteak tomato
12 slice
pepper-jack cheese
6 large
anaheim or pasella chillies, grilled, skinned, and seeded (canned will work too)
corn tortillas, julienned and deep fried
vegetable oil or spray for the grill.

Directions Step-By-Step

For the peppers:
Grill the whole peppers until the skins are almost blackened. Put them in a non-reactive bowl and cover tightly with plastic wrap and set aside for about 20 minutes until the skins are ready to peel off easily. Peel, core and seed.
For the burgers:
Break-up the Chorizo into a small sauté pan and cook on medium heat until it starts to turn brown. Turn off the heat. Into a bowl, crumble the meats and add all of the burger ingredients including the Chorizo and any rendered fat, and combine by hand until all ingredients are thoroughly mixed. Don't over mix.
Separate into 6 patties and let them rest.
For the Guacamole:
In the meantime, scoop the avocado out of the skins. Mash the avocados, leaving some of it chunky.
Add the onions, tomatoes, cilantro, jalapeños, salt, pepper, cayenne pepper, and cumin. Mix well.
Add the lime juice and blend thoroughly.
Cover and set aside.
For the aioli, mix together the aioli ingredients and refrigerate until needed.
Heat grill to high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties.
Lower heat to medium-high. Cook for 3 to 4 minutes. Don’t move them until they are ready to turn.
Turn and cook an additional 3 to 4 minutes and check for desired doneness. Continue to cook if necessary.
Turn the heat to low and add 2 slices of cheese per burger, cover and allow to melt, 2-3 minutes. Remove from the heat, cover and let rest while assembling the burgers.
Assembling the sandwich:
Place the julienned corn tortillas into a deep frying pan with one inch of hot oil at 375
degrees. Fry until crispy, Remove and drain on paper towels until needed.
Brush a small amount of olive oil or other oil on each bun half and lightly toast the buns.
Put 2 heaping tablespoons of guacamole on the bottom half of each bun and a slice of the tomato.
Place the burger on top. Divide the sliced chilies between the burgers.
Divide the tortilla strips between the burgers.
Spoon 1 tbsp. of the aioli on each bun top, cover and serve.

About this Recipe

Course/Dish: Beef, Burgers
Main Ingredient: Beef
Regional Style: Southwestern