Recipe Background
Southwest Burgers: smoky chorizo-beef patties with spicy and tangy kick.
Southwest Burgers bring bold, hearty flavors straight to your plate. Ground beef or bison merges with spicy chorizo, creating rich, robust patties. The grill works its magic, infusing a smoky char that complements the savory meat blend. Toasted sesame seed buns provide the perfect base, adding a gentle crunch to every bite.
Zesty pickled onions and jalapeños deliver a tangy, fiery kick. These bold toppings contrast beautifully with the warmth of the patties, elevating each mouthful to a new level. Fresh baby spinach adds a touch of crispness, while grated horseradish imparts a gentle heat that lingers pleasantly on the tongue. To ensure your patties cook evenly, make a shallow indentation in the center before grilling.
Gather friends around the table and enjoy the satisfying crunch and lively flavors. These burgers are more than just a meal—they’re an experience. Whether savoring a quiet evening or celebrating with a group, the balance of heat and savory elements makes these a memorable choice.
Ingredients
- 1/3 cup sugar
- 1/3 cup water
- 1/3 cup cider vinegar
- 1/2 large red onion halved and thinly sliced
- 1 jalapeno pepper seeded and sliced
- 6 ounces ground beef or bison
- 1/4 pound fresh chorizo or bulk spicy pork sausage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 sesame seed hamburger buns split
- 1/2 cup fresh baby spinach
- 2 tablespoons horseradish peeled and grated
Directions
- In a large bowl, whisk the sugar, the water, and the vinegar together until the sugar is dissolved.
- Add the red onion and the jalapeño to the sugar mixture and let stand for at least 1 hour and up to overnight.
- Preheat the grill to medium heat.
- Prepare the grill grates for grilling.
- Using your hands, combine the beef and the chorizo.
- Still using your hands, shape the beef mixture into two patties, about 3/4-inch to 1-inch-thick each. Make sure to indent the middle of the patties.
- Sprinkle the patties with the salt and the pepper.
- Grill the patties, covered, until an instant thermometer reads 165 degrees F, about 6-8 minutes on each side.
- Grill the buns, cut side down, until toasted, about 30-60 seconds.
- Drain the pickled vegetables.
- Place the cooked burgers on the toasted buns and top with the spinach, the pickled veggies, and the horseradish.
- Serve.
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