Chorizo burgers

Votes: 4

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1398, total fat 97 G., saturated fats 34 G., proteins 69 G., carbohydrates 62 G., fiber 7 G., cholesterol 396 mg, sodium 2063 mg, sugar 6 G.

To give her burgers a spicier, Tex-Mex twist, Ree Drummond mixed ground beef with raw Mexican chorizo sausage and canned green chili peppers. She then slathered the buns with mayonnaise and fresh cilantro, a staple of almost every Tex-Mex dish, and topped the burgers with fried bacon and a fried egg. The flavor was truly special.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Burgers with fried bacon, chorizo and a fried egg

8 thick slices of bacon
1/4 cup mayonnaise
1/4 cup chopped fresh cilantro
450 g of ground beef neck
200 g raw Mexican chorizo sausage
1 can (110g) diced green chilies (do not drain)
1/4 cup olive oil
2 tablespoons salted butter
4 large eggs
4 burger buns
Green leaf lettuce, separate the leaves
1 large tomato, thinly sliced
Hot sauce to taste
Taco Tots, recipe below.

Taco Tots

1 package (900 g) frozen Tater Tots (about 5 cups)
1 tbsp. taco seasoning
1 cup grated Monterey Jack cheese

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, chorizo sausage, bacon, eggs, leaf lettuce, potato, Monterey Jack cheese, taco seasoning, chili pepper, tomatoes

Cooking the dish according to the recipe:

Preheat oven to 220°C. Place the bacon on a foil-lined baking sheet. Bake until crispy, 18–20 minutes.
Meanwhile, prepare the cilantro mayonnaise. In a small bowl, combine the mayonnaise with chopped cilantro and a pinch of salt and black pepper. Set aside.

Heat a large cast iron skillet over medium heat.
Get busy preparing cutletsIn a large bowl, combine the ground meat, chorizo, green chili, a pinch of salt, and 1/4 teaspoon of black pepper until smooth. Pinch off a quarter of the meat mixture and form it into a disc. Repeat with the remaining ground meat to make 3 more patties. Heat 2 tablespoons of olive oil in a frying pan, then add the patties.
Using a spatula, flatten the patties in the pan to a thickness of 1 cm. Fry until cooked through, 4–5 minutes on each side, then transfer to a plate.
Meanwhile, fry the eggs.Heat the remaining olive oil and butter in a nonstick skillet over medium heat. Add the eggs and cook for 5–6 minutes, until the whites are set. Transfer the eggs to a paper towel-lined plate to drain off any excess oil.
Spread a little cilantro mayonnaise on the bottom half of each bun and arrange on plates or serving platters. Top each bun with a patty and 2 slices of bacon. Top with lettuce, tomato, and a fried egg. Drizzle with a little hot sauce.
Spread the remaining cilantro mayonnaise on the top halves of the buns, then carefully top the sandwiches. Serve with taco tots.

Taco Tots:

Preheat oven to 220°C (425°F). Place the taco balls on a baking sheet and toss with taco seasoning. Bake until crispy, about 20 minutes. Remove from the oven, sprinkle with cheese, and return to the oven for another 5 minutes to melt the cheese.