Locked and Loaded Chorizo Burger

  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 burgers
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1 pound hot or mild chorizo

1 pound hot or mild bulk Italian sausage 

2 tablespoons butter 

4 onion rolls, split

2 store-bought hash brown patties, cut in half, smashed and fried crispy 

4 eggs, fried to desired doneness 

Avocado-Tomato Mayo:

1/2 cup fine-diced seeded firm Roma tomato

1/2 cup mayonnaise

2 tablespoons lemon juice 

1 tablespoon chopped fresh cilantro 

1 tablespoon chopped garlic 

1 tablespoon chopped scallions 

1 avocado, diced small 

Salt and freshly ground black pepper


  1. For the burger: Mix the chorizo and Italian sausage together in a bowl. Make 4 equal-size portions and flatten to about 4 inches in diameter.
  2. Heat a large skillet over medium-high heat. Add the patties and 1/4 cup of water, cover and cook for 5 to 6 minutes on each side until the water is evaporated. Sear uncovered until slightly crispy for about 2 minutes, then remove to rest.
  3. Butter and toast the rolls.
  4. For the avocado-tomato mayo: Mix the tomato, mayo, lemon juice, cilantro, garlic, scallion and avocado in a bowl until well incorporated. Season to taste.
  5. Spread equal amounts of the avocado-tomato mayo on both sides of the toasted rolls, then top the bottom rolls with a potato crisp, a patty, an egg and then the top rolls.
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