Chorizo Burgers - Cowboy Kent Rollins
Servings 4
Ingredients
- 1 ½ pounds 80/20 ground beef
- ¾ pound chorizo
- 3 tablespoons Kent’s Mesquite seasoning or salt and pepper
- Cheese for topping
- Sliced tomato for topping
- Sliced purple onion for topping
- 4 hamburger buns
- 2 tablespoons butter plus more for spreading
- 4 large eggs
- Mayonnaise for spreading
Instructions
- In a large bowl combine the beef and chorizo meats and mix well with your hands.
- Divide the mixture into four equal pieces and form into patties. Cover and place in the fridge for at least 30 minutes.
- Meanwhile, preheat the grill/smoker to about 300 degrees F. with the coals on one side of the grill for direct and indirect heat.
- Place burgers on the indirect heat side and shut the lid. Smoke for 10 minutes. Move the burgers over direct heat and continue cooking until cooked through, or internal temperature is about 155 degrees F., flipping as needed.
- Move the burgers back over the indirect heat and top with cheese slices. Spread butter on the undersides of the buns and toast over the direct heat.
- Place a large skillet over the direct heat side and melt 2 tablespoons of butter. Crack the eggs in the skillet and cook to desired doneness.
- To assemble the burgers: spread mayonnaise on the bottom buns, followed by a slice of tomato, burger patty, fried egg, onions and top bun. Serve immediately.
