Chorizo, Bacon Cheddarburger

By George Levinthal
@ChefGeoLevi

BOOM!! That sound you just heard was a flavor bomb going off in your mouth after your first bite of this awesome burger. This is the ultimate of burgers incorporating spicy, tangy, smooth, cool and crunchy all in each bite. It's already an award winning burger having been named a winning dish in this years Santa Barbara Independent's Summer BBQ Contest and will be served to a crowd of over 100 hungry foodies later in June. It's a two handed, multi-napkin burger that everyone will love. Give it a pinch and a try this summer. You won't be disappointed. YUM!

Rating:

★★★★★ 3 votes

Comments:

38 Comments

Serves:

Prep:

45 Min

Cook:

15 Min

Method:

Grill

Blue Ribbon Recipe

Notes from the Test Kitchen:
Now this is a mouthwatering burger! The chorizo blended with ground sirloin and chuck makes one great burger. The simple guacamole packs a flavor punch. Topped with maple bacon and cheddar cheese, make sure you have multiple napkins ready when you take a bite.

Ingredients

3/4 lb: ground sirloin
3/4 lb: ground chuck
1/2 lb: chorizo, casing removed
1/2 c: red onion, finely chopped
1: corn tortilla, pulsed in a food processor
1 tsp: kosher or sea salt
1/2 tsp: fresh ground pepper
1/2 tsp: ground cumin
1 Tbsp: medium salsa
1/4 c: cotija cheese, crumbled
3: ripe avocados
1: roma tomato, seeded and diced
5: green onions, bottom 4", chopped
1/2 tsp: kosher or sea salt
1/4 tsp: fresh ground pepper
1/4 tsp: ground cumin
1/4 tsp: cayenne pepper or more to taste
1 tsp: tobasco sauce
1 tsp: lime juice
6: brioche buns, lightly toasted
18 slice: sharp cheddar cheese
12 slice: maple bacon
6 slice: beefsteak tomatoes
3 Tbsp: dijon mustard, divided
1/4 c: vegetable oil, divided

How to Make Chorizo, Bacon Cheddarburger

Step-by-Step

1Place the slices of bacon in a cold frying pan, add a couple of tablespoons of water and turn the heat to medium-high. Cook in batches on both sides until crisp, but not overdone. Remove to a warm plate with paper towels.
2Into a bowl, crumble both meats with the salt, pepper and cumin. Add the remaining burger ingredients and combine by hand until all ingredients are thoroughly mixed. Don't over mix. Separate into 6 patties and let them rest.
3Cut the avocados in half, remove the seeds and scoop the meat into a medium-sized bowl. Mash until almost smooth. Add the remaining ingredients and combine. Add more salt or cayenne to taste. Cover with plastic wrap until ready to use.
4Heat grill or cast iron pan 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 4 minutes.
5Turn and cook an additional 4 minutes and check for desired doneness. Continue to cook if necessary. Turn the heat to low and add 3 slices of bacon on top of the patties followed by 2 slices of cheese per burger, cover and allow to melt, 2-3 minutes.
6Brush a small amount of the vegetable oil on each bun half and lightly toast the buns.
7Spread a teaspoon of the mustard on the bottom half of each bun and place a slice of the tomato on top. Place the burger on top followed by a couple of tablespoons of the guacamole. Spread another teaspoon of the mustard on the top halves of the buns, cover the burger and serve.