Chorizo, Bacon Cheddarburger

Name: Chorizo, Bacon Cheddarburger
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6
Cuisine: American
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; SIMPLE GUACAMOLE; 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; SANDWICH; 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

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!

Blue Ribbon Recipe

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. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

38 Comments

Serves:

Prep:

45 Min

Cook:

15 Min

Method:

Grill

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
SIMPLE GUACAMOLE
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
SANDWICH
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
Add Ingredients to Grocery List

How to Make Chorizo, Bacon Cheddarburger

Step-by-Step

Place 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.
Into 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.
Cut 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.
Heat 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.
Turn 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.
Brush a small amount of the vegetable oil on each bun half and lightly toast the buns.
Spread 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.