The Scoop
A little chorizo, a little jalapeño, and a lot of burger energy!
Juicy beef and spicy chorizo get grilled until perfectly charred, then loaded onto toasted buns with tangy pickled onions, jalapeños, fresh spinach, and sharp horseradish.
Ingredients
- 1/3 cup sugar
- 1/3 cup water
- 1/3 cup cider vinegar
- 1/2 large red onion, halved and thinly sliced
- 1 jalapeno pepper, seeded and sliced
- 6 ounces ground beef or bison
- 1/4 pound fresh chorizo or bulk spicy pork sausage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 sesame seed hamburger buns, split
- 1/2 cup fresh baby spinach
- 2 tablespoons horseradish, peeled and grated
Directions
- In a large bowl, whisk the sugar, the water, and the vinegar together until the sugar is dissolved.
- Add the red onion and the jalapeño to the sugar mixture and let stand for at least 1 hour and up to overnight.
- Preheat the grill to medium heat.
- Prepare the grill grates for grilling.
- Using your hands, combine the beef and the chorizo.
- Still using your hands, shape the beef mixture into two patties, about 3/4-inch to 1-inch-thick each. Make sure to indent the middle of the patties.
- Sprinkle the patties with the salt and the pepper.
- Grill the patties, covered, until an instant thermometer reads 165 degrees F, about 6-8 minutes on each side.
- Grill the buns, cut side down, until toasted, about 30-60 seconds.
- Drain the pickled vegetables.
- Place the cooked burgers on the toasted buns and top with the spinach, the pickled veggies, and the horseradish.
- Serve.
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