Recipe By Q80 BurgerBelly
Rating
Published Mar 5th
Prep 30m Cook 20m Additional - Ready In 50m
Servings 4 burgers Calories 1360.7

An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns.

Recipe Ingredients

  • 1 pound ground sirloin
  • 1 pound chorizo sausage
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 roasted red pepper, quartered
  • 1 cup Ranch dressing
  • 1 pinch powdered saffron
  • 1 teaspoon Spanish paprika
  • 1 tablespoon vegetable oil
  • 3 medium onion, sliced
  • 1 tablespoon brown sugar
  • salt and pepper to taste
  • 4 soft egg buns or brioche
  • 1 tablespoon softened butter
  • 4 ounces manchego cheese, grated

Cooking Directions

  1. 1 In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.
  2. 2 Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.
  3. 3 Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.
  4. 4 Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.
  5. 5 Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.
  6. 6 Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

Nutrition Facts

  • Calories 1360.7
  • Carbohydrate 39.3 g
  • Cholesterol 230.1 mg
  • Fat 105.5 g
  • Fiber 3.8 g
  • Protein 59.3 g
  • Saturated Fat 33.3 g
  • Sodium 2746.1 mg
  • Sugar 15.6 g

Reviews

  1. Love the idea... I seen that there were some rewiews that said that the burger fell apart during cooking so I added egg... But this didn't help. As I said great idea but it didn't work for me.:)
  2. The differences between Spanish and Mexican chorizo should be noted as their forms are entirely different. Spanish chorizo is cured sausage with a smoky flavor. This pork is chopped not ground. Mexican chorizo is ground and uncooked. It is not very solid. A burger with Mexican chorizo needs more beef or they will likely fall - Read more ...
  3. Horrible fell apart on the grill if it needs eggs or something to hold it together it should be listed in the recipe
  4. This was pretty good. I did half the recipe for the sauce and still had extra. I wasnt sure if this was mexican chorizo but it was what I had so I used it. I also did not like the brown sugar with the onions it was way to sweet for me. Next time I - Read more ...
  5. Followed the recipe minus the saffron and manchego cheese. Couldn't find them in two local grocery stores. In place used a dash of caynenne pepper and 1/4 slice of gouda cheese. Used mini-wheat buns buttered and toasted in the oven at 350. Definitely too much sauce but tasted so yummy would go great with fries!
  6. Great tasting burgers. First time we made these they were a bit crumbly on the pitt. The 2nd time however we added an egg to the meat mixture and they came out perfectly shaped and stayed together. No crumbly pieces. We'll be making these again.
  7. Used ground turkey and chicken chorizo from Trader Joes. Came out yummy and healthier!
  8. I recently tried chorizo and fell in love with it and coudn't wait to try this recipe. Unfortunately the grocers must be conspiring against me as not one of them sold chorizo this week so I made this with Hot Italian Sausage. It was wonderful the sauce fabulous and versatile (I am already thinking of - Read more ...
  9. Yum - I omitted the ranch dressing (not my thing but I kept the rest of the pepper mixture...makes a nice dressing) and substituted ground chuck since Sirloin is a bit to lean to make juicy burgers but this was delish!

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