Homemade Chorizo Burger
Howdy folks, and thanks for stopping by the website! This week's video is a twofer: I'm going to teach you how to make mouthwatering homemade Mexican chorizo, and then you and I are going to make a showstopping chorizo burger. I've made many burgers and different varieties of meats in my life - and this just might be the most flavorful burger yet.
Mexican Chorizo
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You can usually find Mexican chorizo in grocery stores in states along the Mexican border. It's not the cured, hard sausages from Spain that you put in Paella. Mexican chorizo is prepared and sold raw, and you've got to cook it up. In the U.S. South it's mostly used in breakfast foods. My favorite way to make it is to cook some chorizo in a skillet and scramble some eggs in with it. It's a buttery, spicy, delicious breakfast and when we're done with the Chorizo, you'll be able to make it yourself. You'll thank me, I promise you.
Store-bought chorizo is usually really greasy. It's made from scrap parts of animals and it is how people brought delicious flavor to the least tasty parts of the animal so as to not waste any part of the animals they hunted. If you've ever made you some Venison chorizo or similar, I wouldn't turn down a plate.
Add Robust Flavor to This Recipe With These Ingredients
Step One: Rehydrate Dried Chiles
The red coloring that distinguishes Chorizo from other sausages is because it's made from dried chilies. You'll need Guajillo, Ancho, and Hatch Chilies - all dried and whole. Remove the stems and seeds, and boil until the chilies are soft and pliable.
Tip: Sometimes dried Hatch chilies are labeled as "New Mexico" chilies.
Step Two: Puree the Chilies and Spices
Spoon the chilies out of the boiling water and into a blender or food processor with the garlic and spices listed in the recipe below. Add a capful or so of Apple Cider Vinegar, and blend until completely smooth.
Step Three: Mix the Chili Puree With the Meat
Select the leanest breakfast sausage you can find - this will reduce the amount of grease in the food - and mix the puree into the meat until fully incorporated. Chill for 6-12 hours before cooking. You may keep this in the ice box for up to four days.
Mexican Chorizo Burgers
To make the perfect chorizo burger, mix one part chorizo and two parts 80/20 Certified Angus Beef. Mix together well and divide into baseball sized portions and flatten into a burger. Place in the ice box for about 30 minutes.
Tip: The chorizo will behave better on the grill if it's chilled.
Season all over with Mesquite Seasoning just before you add to the grill.
Place the burgers on the indirect heat side of the grill to give them about 10 minutes in a Mesquite smoke bath (throw some chunks of mesquite in with your hardwood lump coals). Then, grill the chorizo burgers until they reach an internal temperature of 155F.
When the burgers are almost ready, melt some butter in a cast iron skillet. Crack one egg for each burger until the whites are set up and then place on top of the chorizo burger. Add your preferred toppings - here are my suggestions: Red onion, cheddar and pepper jack cheese, and mayonnaise.
Take a photo, and tag us on Instagram @cowboykentrollins. We can't wait to see what your burgers look like!
As always, Shannon and I thank the men & women who keep Americans free and safe, today and every day of the year.
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