Beef and Chorizo Burger, Flavors of Arizona by Chiles and Smoke

What’s more Arizona than a cheeseburger topped with beef chorizo and grilled nopales? We can’t think of much. Brad, Phoenix-based master BBQ chef of Chiles and Smoke, is bringing us another delicious recipe and this time it’s to highlight National Beef Burger Day. Check out his blog here and be sure to bookmark or save this page for future use. Brad’s helpful step-by-step tutorial video is at the end of the recipe.

Beef and Chorizo Burger

• Author: Brad Prose
•  Prep Time: 10
•  Cook Time: 10
•  Total Time: 20
•  Yield: 2–3 1x
•  Category: Beef
•  Method: Griddle
•  Cuisine: Burger

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Description

Arizona inspires this beef and chorizo burger, topped with charred nopales, creamy muenster cheese, and refreshing cilantro crema.

Ingredients

Cilantro-Lime Crema

• 1/2 cup Mexican crema
• 1/8 cup cilantro leaves, finely chopped
• 2 tsp fresh lime juice
• salt to taste

Beef and Chorizo Burger

• 2 cactus paddles (nopales) trimmed and washed
• 1 tsp kosher salt
• 1/2 fresh chorizo
• 2 beef burgers, 3-4oz each (80/20 preferred)
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp Mexican oregano
• 1/2 tsp garlic powder
• 2 slices muenster cheese
• 2 buns, brioche

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Instructions

1. Mix the ingredients together for the crema. Season and adjust. Keep in the fridge until needed.
2. Preheat the heating surface to medium-high heat. If using a flat top or griddle, set up a 2-zone area with the second side at low.
3. Lightly salt and sear the nopales for 3-4 minutes per side until lightly charred. Flip as needed. When cooked, remove from heat and slice into thin strips.
4. Cook the chorizo. Stir frequently, making sure it crisps but doesn’t burn. Right before it’s finished, stir in the nopales to mix together. Remove from heat. If using a flat top or griddle, move to the cooler side.
5. Toast the buns. We have that delicious chorizo fat for a reason.
6. Mix the salt, pepper, oregano, and garlic powder together. Season one side of the beef burger and sear it on the griddle, face down. Season the top of the burger. Allow it to crisp up on the bottom, about 3-4 minutes. Flip when you have a nice crust and continue to cook until patty reaches 160°F as measured by a meat thermometer.
7. Divide the chorizo and cactus into small piles to go onto the burger. Place a slice of the muenster cheese on each pile. The cheese will melt, holding everything together. Slide this pile on top of the burger and continue to cook until the preferred temperature.
8. Build your buns with the crema, and then the burger and toppings.

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Notes

Brad recommends using a lighter bun, such as brioche or white bread. The burger and toppings are heavier and rich so you want to make sure the bun isn’t as well.