Go Back
–+ servings

Southwest Burgers

BeefBreadDairy-FreeDinnerFinger FoodGrillPrep-AheadSpicySpringSummerVegetable
Time :1 hour 35 minutes
Yield :2 servings
Print
Share :
Add as Preferred Source on Google

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.
Hack it:
Swap spinach for shredded cabbage, romaine, or peppery arugula.
Add avocado or guacamole for a creamy contrast to the spicy chorizo.
Mix smoked paprika, cumin, or chipotle powder into the burger meat.
Replace the horseradish with chipotle mayo, lime crema, or cilantro sauce.
Add crushed tortilla chips for an extra-crunchy topping.
Leftovers:
Chop leftover burger patties into a Southwest taco bowl with rice, beans, avocado, and salsa.
Crumble the meat into scrambled eggs or a breakfast hash with crispy potatoes.
Slice the patties and turn them into quesadillas with cheese and the leftover pickled vegetables.
Chop the burger into a loaded salad with corn, avocado, tortilla strips, and lime dressing.
Use the leftovers as filling for burritos topped with salsa and sour cream.

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.
×