Latin Burgers
When regular burgers go full Taco Tuesday with chorizo sausage and pico de gallo!
Nick and I have really grown very attached to pico de gallo and no Taco Tuesday is complete without it. I saw this burger and loved that the chorizo wasn't made to be part of the patty. Honestly, I don't like burgers with two kinds of meats in the patty or not beef in the patty. So I really enjoyed having the chorizo as a topping while still getting exactly what I wanted for having a burger. The pico was the perfect touch that added a good bit of crunchy and a little sweetness to the burger.
What you need:
2 Tbsp. extra virgin olive oil
1 lb. chorizo sausage
Ancho chili powder, to taste
Salt and ground black pepper, to taste
2 lb. 80/20 ground beef
6 slices Monterey jack cheese
Pico de gallo
6 hamburger buns
Directions:
Heat olive oil in a medium skillet over medium high heat.
Add chorizo and cook until done, crumbling as you go. Set aside.
Form ground beef into 6 patties and season with ancho chili powder, salt, and pepper to taste.
Cook patties in a skillet or on a grill until desired doneness is reached.
Top with cheese and allow to melt before removing from skillet/grill.
Serve burgers topped with chorizo and pico.
Recipe slightly adapted from Grandbaby Cakes
Originally posted on Fantastical Sharing of Recipes on May 20, 2020
