I had big plans to post all this before Cinco de Mayo but it didn’t happen. I won’t bore you with the details, let just say it’s a long way too the the top if you want to be a BBQ Mogul. May is National Burger and if you remember last year I did a whole month of burgers. By the third week we were getting tired of burgers. I know that might be blasphemy to some, but even something as delicious as a burger does get old. This year I’m only doing one burger this month, the Chorizo Burger!!
|The Return of the Chorizo Burger|
I’m going to come clean here, I have tried twice in the last five days to cook make a new chorizo burger recipe and they have both failed miserably. My problem was using a store bought chorizo and it didn’t bind with the hamburger and I was left with hot mess. It was still edible but not very photogenic. Like I’ve said before, the best thing about grilling is you can eat your mistakes…most to the time. So, I’m going to rerun my old recipe from 2011.
2 lbs of ground pork
3 1/2 teaspoons of salt
6 tablespoons of pure red chile powder
6-20 small hot dried red chiles crushed
4-6 cloves of garlic minced
2 tablespoons of dry oregano
1 teaspoon ground cumin
1 teaspoon of black pepper
1 1/2 teaspoons of sugar
4 tablespoons of apple cider vinegar
2 1/2 tablespoons of water
In a large bowl break up the pork and add all of the ingredients. Knead the ingredients together with your hands until evenly mixed. Place in an air tight container and refrigerate overnight and it will last up too a week in the fridge.
To make the burger patties I mixed about 1/2 a pound of chorizo with a pound of ground sirloin. I didn’t mix the meat too much because I wanted chunks of chorizo throughout the burger. I make 1/2lb patties, don’t forget to press a divot into the middle of the patty to avoid the dreaded burger bump. I cooked the patties to an internal temp of 140º.
|Can you smell that??|
For this burger I wanted a nice crust around the outside of the patty, so I broke out my Disc-It. The Disc-It is the next best thing to having a flat top griddle. The surface gets really hot and will put a nice crust on the outside of the burger and lock in all those juices. Chorizo really needs that crust to bring out it’s flavor and it creates a really amazing red chile juice that permeates the entire burger. It’s a fusion of Mexican and American flavors in one big meaty patty.
|Chorizo Burger’s on the Disc-It|
If I have learned anything this week it is, that I should read my own blog. The main reason I started this blog was so I could keep track of my recipes. Oh well, you live, you learn, you burn a few burgers and move on. I hope you all enjoy this rerun of the chorizo burger. Next time I try to redo an old recipe I’ll consult my blog first.