Email to Cat      

Chorizo-Style Burgers with Spiced Ketchup

Source of Recipe

"Once Upon A Chef: Weeknight/Weekend" by Jennifer Segal


Recipe Introduction

"I can't think of many things that are easier to make than burgers, or many things that my family enjoys more. Popular in Miami and Latin America, chorizo burgers are typically made with a combination of fresh chorizo—a spicy and highly seasoned pork sausage used in Mexican and Spanish cuisine—and ground beef. Fresh chorizo can be hard to find where I live, so I get a similar effect by adding ground pork and spices to my ground beef mixture. With cheese inside and out, these burgers are drip-down-your-chin juicy and packed with flavor. You need to cook the burgers to medium-well because they contain pork; don't worry, though, they will still be tender thanks to the addition of a panade, a milk-and-bread paste that helps the meat retain moisture."

List of Ingredients

For the burgers:
â—¦ 1 slice white sandwich bread, crusts removed, cut into ¼-inch pieces
â—¦ 3 tablespoons milk
â—¦ 1 ¼ teaspoons salt
â—¦ 1 ½ teaspoons smoked paprika
â—¦ 1 teaspoon ground cumin
â—¦ ½ teaspoon cayenne pepper
â—¦ 2 teaspoons Worcestershire sauce
â—¦ 2 large cloves garlic, minced
â—¦ 1 pound 85% lean ground beef
â—¦ 1 pound ground pork
â—¦ 3 scallions (light and dark green parts), very thinly sliced
â—¦ 1 cup (4 ounces) shredded Monterey Jack cheese or mild Cheddar cheese
â—¦ 6 slices Monterey Jack cheese or mild Cheddar cheese, for topping the burgers
â—¦ 6 hamburger buns, split
â—¦ Toppings of choice

For the spiced ketchup:
â—¦ 1 cup ketchup
â—¦ 1 tablespoon cider vinegar
â—¦ 1 teaspoon Worcestershire sauce
â—¦ 1 tablespoon dark or light brown sugar
â—¦ ¼ teaspoon ground cumin
â—¦ ¼ teaspoon smoked paprika
â—¦ â…› teaspoon cayenne pepper


Recipe

Preheat the grill to high heat.

Make the burgers:
In a large bowl, combine the bread, milk, salt, smoked paprika, cumin, cayenne, Worcestershire, and garlic. Using a fork, mash into a smooth paste.

Add the beef, pork, scallions, and shredded cheese. Using your hands, mix until evenly combined. The mixture may seem a bit wet; that's normal. Shape the meat mixture into six patties about 4 inches in diameter and 1 inch thick. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.

Make the spiced ketchup:
Whisk together the ketchup, vinegar, Worcestershire, sugar, cumin, smoked paprika, and cayenne in a small saucepan over low heat. Simmer, uncovered, for about 5 minutes, or until slightly thickened. Transfer to a small serving bowl.

Grill and serve the burgers:
Using tongs, dip a wad of paper towels in vegetable oil and carefully wipe the grill grate several times to prevent sticking; oil the grate well. Grill the burgers, covered, until nicely browned on the first side, 4 to 5 minutes. Flip the burgers and continue cooking for 3 minutes more. Top the burgers with the sliced cheese, close the lid, and cook until the cheese is melted and the burgers are cooked through, about 1 minute more. (These burgers should be cooked to at least medium; they will not dry out. Also, note that they are prone to flare-ups, so keep an eye on them as they cook, and adjust the heat accordingly.) Toast the buns on the cooler side of the grill, if desired. Assemble the burgers and pass the toppings and sauce on the side.

Serves 6



• Pro Tip:
Shaping the burgers so they are 1 inch thick ensures a nice char on the outside without overcooking them on the inside.

• Make-Ahead/Freezer-Friendly Instructions:
The patties can be formed, covered, and refrigerated up to one day ahead of time, or frozen for up to 3 months; defrost them in the refrigerator overnight. The sauce can be prepared up to 3 days ahead and refrigerated.