If you’re looking for a different kind of burger for your next burger night, these Chorizo Burgers are it!! Topped with an easy nut-free romesco sauce and melted manchego cheese, I’m positive you’ll love these spicy new burgers!
We’ve been on quite a chorizo kick here recently. After finally finding fresh chorizo sausages recently (seriously, I’ve been looking for like 3 years), we’ve had 3 chorizo-based meals in the past two weeks.
It’s been a tasty few weeks, to say the least. These chorizo and romesco burgers with manchego cheese were what prompted me to go on the hunt for fresh chorizo and they definitely did not disappoint.
As soon as I saw Elly post them, I knew we had had had to have them. The chorizo is quickly browned and then combined with some ground beef and grilled.
The burgers are topped with an awesome roasted red pepper sauce and manchego cheese and all together, it’s pretty much a perfect non-traditional burger. And you know what??
I just got myself all excited because I literally just remembered that I froze two burgers and half of the sauce for an extra meal. Score!!
Buns for These Chorizo Burgers
I served these chorizo burgers on top of kaiser rolls but I’m positive they would be even more excellent on some homemade potato burger buns or brioche buns.
What to Serve with Chorizo Burgers
Taco pasta salad and Mexican street corn salad are the first side dishes that come to mind as being perfect sides for these burgers. If you want to go the straight-up street corn route, I KNOW that would be excellent too!!
Of course, fries are always perfect with burgers and these oven fries hit all the marks!
More Burgers for Summer Grilling!
- Marsala Burgers
- Bacon Burgers with Bacon Balsamic Onion Jam
- Sausage Burgers with Garlicky Spinach with Sun Dried Tomato Pesto
- Cheddar Jalapeño Chicken Burgers with Guac
- Pressed Cuban Burgers
For the romesco sauce:
- 4 roasted red peppers, skins removed, chopped
- ¼ cup sliced almonds (see Note #1 below)
- ¼ cup freshly chopped parsley
- 1 clove garlic, coarsely chopped
- ½ tsp sweet paprika
- 2 tbsp extra virgin olive oil
- 2 tbsp water
- Kosher salt and freshly ground pepper, to taste
For the burgers:
- 8 oz fresh chorizo, casings removed (see Note #2 below)
- Canola oil, if needed
- 1 lb ground beef
- Kosher salt and freshly ground pepper
- 1 cup shredded or thinly sliced manchego cheese, divided
- 4 rolls or buns, split
- To make the romesco sauce: Add all of the sauce ingredients (except the salt and pepper) to the bowl of a food processor and process until smooth. The sauce should be the consistency of pesto - add more water by the tablespoon if it's too thick, pureeing after each addition. Season with salt and pepper to taste.
- To make the burgers: Heat a medium skillet over medium-high heat and add the chorizo, breaking it up while it begins to brown. If the chorizo seems super dry (mine was pretty lean), add a tablespoon of canola oil while it browns. Cook for 4-5 minutes, until crumbly and browned. Drain any grease from the pan and let the chorizo cool for 10 minutes.
- Heat a grill to high heat. (Alternatively, you can cook the burgers in a large skillet on the stovetop.)
- Once the chorizo has cooled off a bit, mix it with the ground beef in a large bowl. Shape the meat into 4 patties and season both sides of the patties with a little salt and pepper.
- Place the patties on the grill and cook for 4 minutes per side. Once you flip the burgers, add ¼ cup of the cheese to each burger and close the grill lid. Once the cheese is melted and burgers are cooked, remove them from the grill, place them on the buns, and top each with the romesco sauce before serving hot.
Due to allergies, we omitted the almonds from the romesco sauce. I'm not actually sure if the sauce can still be considered romesco without the almonds but it makes no difference to us. We loved the sauce and didn't want to skip it for this recipe.
As far as the chorizo goes, if you can find fresh chorizo sausage, use it here. If you can only find pre-cooked, just chop the links up and add them directly to the ground beef - no need to pre-cook.