Mexican Choriqueso Burger

Elevate your burger game with a thick beef patty topped with a spicy, homemade Mexican-style chorizo chili and melted Colby Jack cheese.

Ingredients

• 1 beef patty
• 250 g ground pork
• 2 dried Guajillo chilies
• 1 tsp black peppercorns
• 1 tsp Mexican oregano
• 1 bay leaf
• 1 tbsp salt
• 1 tbsp paprika
• 1 tbsp apple cider vinegar
• 1 tbsp cooking oil
• 1 burger bun
• 1 knob butter
• 1/2 cup shredded Colby Jack cheese
• 1 tbsp mayonnaise
• 1 leaf fresh lettuce
• 2 tbsp caramelized onions

Instructions

1. 1Prepare the Guajillo chili

   

   Using kitchen shears, snip the dried Guajillo chilies directly over a bowl into small, manageable pieces. This helps ensure they are the right size for grinding and provides a consistent base for the homemade chorizo seasoning.

   Tip: Removing the seeds before cutting can help control the heat level if you prefer a milder flavor.
2. 2Add aromatics and spices

   

   Add a handful of black peppercorns and other dried spices, such as Mexican oregano and a bay leaf, into the bowl with the cut Guajillo chili pieces. These ingredients are essential for building the authentic flavor profile of the chorizo chili.

   Tip: Ensure the peppercorns are dry to help them grind into a fine powder along with the chilies.
3. 3Grind into spice powder

   

   Transfer the chili and spice mixture into a spice grinder. Process until you achieve a fine, vibrant red powder. This homemade spice blend is the heart of the Mexican-style chorizo chili.

   Tip: If the mixture is too coarse, continue grinding in short bursts to avoid heating the spices too much.
4. 4Combine chorizo ingredients

   

   In a stainless steel mixing bowl, add the ground pork, the freshly prepared spice powder, a spoonful of salt, a large spoonful of paprika, a splash of apple cider vinegar, and a drizzle of cooking oil. These components will come together to create a flavorful, spicy chorizo mixture.

   Tip: Paprika adds essential color and aroma, so use a high-quality variety if possible.
5. 5Mix the chorizo

   

   Use your hands to thoroughly mix the ground pork with the spices, vinegar, and oil until the color is uniform and the ingredients are well incorporated. Ensuring the spices are evenly distributed throughout the meat is key to a balanced flavor.

   Tip: Wear gloves if you have sensitive skin, as the chili powder can be quite potent.
6. 6Toast the buns

   

   Place the burger bun halves cut-side down into a pan with a knob of butter. Toast over low heat until they develop a golden, crispy, and buttery crust. A perfectly toasted bun provides the foundation for the burger assembly.

   Tip: Keep the heat low to avoid burning the butter and to ensure an even, golden toast.
7. 7Sear the beef patty

   

   Season both sides of the beef patty with salt and black pepper. Place it in a hot pan and sear over medium-low heat until the sides no longer seep blood, ensuring a nicely browned crust.

   Tip: Keep the heat at medium-low to ensure the center cooks through while the exterior develops a savory crust without burning.
8. 8Cook the chorizo chili

   

   In a small pot, add the spicy ground pork chorizo. Cook over medium-low heat, using a spatula to break the meat into small, uniform crumbles as it browns.

   Tip: Breaking the meat into consistent crumbles ensures that the fat renders evenly and the texture remains pleasant when combined with the cheese.
9. 9Melt the cheese

   

   Once the chorizo is browned and crumbled, add a generous amount of shredded Colby Jack cheese to the pot. Stir gently and allow it to melt completely into the meat, creating a creamy, cohesive chorizo chili mixture.

   Tip: Colby Jack is ideal here as it provides the perfect balance of meltability and a mild cheddar aroma that complements the spicy chorizo.

Storage & Reheating

Burn It Off

Frequently Asked Questions