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Recipe Tue Jun 29 2010

Chorizo Burgers

Chorizo Burger

With grilling season in full swing, the call of the backyard and charcoal beacons you to come out of doors and grill up some of your favorite encased meats and burgers. I've been hearing the call for some time now, and I finally broke down and got the old Weber out and started to experiment. Though I love a good old burger, recently I've had the urge for something a bit more interesting, so: Chorizo Burgers.

I've always been a fan of chorizo sausage, mostly in burritos and tacos, so mixing it with some ground sirloin just seemed like a natural and easy way to make a different burger. Inspired by some other presentations, I opted for a bit of a different bun; mini focaccia split in half and toasted on the grill. I then topped the burger with salsa.

INGREDIENTS
1 pound ground sirloin
1 pound Mexican chorizo sausage
1 tablespoon of bread crumbs
Your favorite salsa and condiments
Mini focaccia or hamburger buns

In a large bowl, mix together the ground sirloin, chorizo and bread crumbs using your hands; make sure the mixture is evenly spread out sirloin to chorizo. Set aside to let the flavors blend.

Preheat the grill for high heat. Form the meat into four or five patties, slightly larger than the mini focaccia or buns.

Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split focaccia minis in half. Place on the grill to toast briefly.

Place burgers onto the focaccia, and top with salsa and whatever other stuff you like on a burger.

Enjoy with a cold beer and some friends in the backyard.

 

Larry / August 9, 2010 1:25 PM

Where can you buy chorizo in Chicago? I'm sure it's obvious but I've never seen it!

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Beer Mon Apr 28 2014

Craft Beer, Community and Creativity: An Interview with Locally Brewed Author Anna Blessing

By Christina Brandon

In the introduction to Locally Brewed: Portraits of Craft Breweries from America's Heartland, author and photographer Anna Blessing writes that she wants "to tell the story of the people behind the beer."
Read this feature »

 

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