Chorizo Burgers and Jose's Salsa
- Jose's Salsa:
- 10 fresh habanero chiles
- 1 fresh jalapeno chile
- 1 huge fresh tomato, cut into chucks
- 5 roasted chile de arbol
- 1/2 cup finely cut fresh cilantro
- 1/2 cup finely chopped white onion
- 1 pound ground pork butt
- 1/4 cup cider vinegar
- 3 teaspoons red chile powder
- 2 teaspoons cayenne
- 2 teaspoons granulated garlic
- 2 teaspoons ground paprika
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon finely crushed Mexican oregano
- Chorizo Burgers:
- 1 1/4 pounds fresh ground beef
- 1 cup chopped fresh cilantro
- Cotija cheese
- Sour cream
- Hamburger buns
- 1 large white onion, sliced
- Green leaf lettuce
For the salsa: Boil the habaneros, jalapeno and tomato in a small saucepan of boiling water for 5 minutes. Drain the chiles, but reserve the fluid to cool to add later to the chorizo.
Place the boiled chiles and tomato and roasted chile de arbol in a blender and blend. Now mix in the cilantro, onion and salt to taste. Keep the salsa chilled. This recipe makes about 2 cups of Jose's Salsa - it is VERY SPICY!!
For the chorizo: Mix together the pork, vinegar, chile powder, cayenne, granulated garlic, paprika, sugar, salt, black pepper, oregano and 1 cup of the reserved chile water from Jose's salsa in a large bowl. Cover with plastic film and leave to marinate in the refrigerator overnight.
For the burgers: Mix the ground beef and cilantro into the marinated chorizo. Make into six 6-ounce burgers. Grill on a BBQ or a frying pan; make sure the meat is cooked through. Melt some cotija cheese on the cooked burger. Spread some sour cream on the buns. Add some green leaf lettuce, sliced onions and Jose's fresh salsa and ENJOY!!!
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Rachael Ray