I normally use homemade Mexican chorizo and home ground venison for this, but store-bought ground beef, bison, turkey or pork will work, as will store-bought chorizo.
Recipe by Hank Shaw on April 19, 2021
Prep time: PT45M
Cook time: PT30M
Total time: PT75M
Rating
5 stars (12 reviews)
Keywords
burgers, chorizo, venison
Ingredients
3 tablespoons vegetable oil
2 large onions, minced
4 to 8 roasted green chiles, (Hatch, Anaheim or poblano)
1/3 pound chorizo, (only 1/4 pound if it's the stuff in a tube)
Salt
1 tablespoon vegetable oil
2 cups mayonnaise
1/2 cup chopped cilantro
2 roasted green chiles
Salt to taste
Categories
lunch
Main Course
Cuisine
American
Mexican
Steps
Start by heating the 3 tablespoons of vegetable oil in a pan over medium-high heat. Add the minced onion and let this cook, stirring often, until the onion has nicely browned. Turn off the heat and set aside when it's ready.
If you are starting from fresh peppers, you will need to roast, peel and deseed them. This is a good tutorial on that, or you can use canned or pre-frozen roasted chiles.
Add all the ingredients for the mayo and puree. Add salt to taste. You will have some left over, so keep it in a container in the fridge, where it will last a couple weeks.
Mix the ground meats together and knead well so they combine cohesively. Form into balls and slightly flatten them. If you are grilling, just form normal patties and grill. What follows is for a smashburger.
Get a comal or griddle or large frying pan hot. Add the 1 tablespoon of vegetable oil. Set one of the balls of meat in the center of the oil, and use it to spread the oil around a little. Slick the underside of a bacon press or other pan with some oil. Press the meat into a patty of about 1/2 inch thick, more or less. Hold the pressure for about 30 seconds, then slide the bacon press off the patty to the side. Don't lift straight up or the patty will break. Salt the patty as it cooks.
Let the meat cook for about 90 seconds more, then flip. Salt the other side. Add some onions to the middle of the patty and top with a slice of cheese. I like to put a metal bowl over the burger now to melt the cheese. Let this sit for another minute to 2 minutes, depending on how well cooked you like your burgers. While this is happening, lay the lettuce leaves on your buns and top with a little of the mayo.
To build the burger, set the patty on the bun, then top with some of the roasted chiles and some more mayo. Serve at once. You can also layer like this: patty, onions, green chiles, then cheese. The greenery always touches the bun, and the mayo or other sauce goes on between lettuce and burger. °
Nutitrion
Serving Size: 1 serving
Calories: 641 kcal
Carbohydrates: 30 g
Protein: 40 g
Fat: 40 g
Saturated Fat: 23 g
Cholesterol: 133 mg
Sodium: 1194 mg
Sugar: 5 g
Reviews
Faith on 2023-03-04 (5 stars): I made a rendition of this (read not all ingredients on hand) and it was an indulgent, spicy hit in my home. Tots and broccoli on the side.
If you like spicy and burgers, it's for you. Muah!
Matt N. on 2022-01-15 (5 stars): Thanks for another great recipe Shank Shaw! Best burger I have had this year and maybe 8/10 best ever. It is an involved recipe for a burger especially if you don't have pre-roasted hatch chilies. Definitely, not kosher since my chorizo was made with deer and pork and the ground elk was cut with beef fat.
The topping peppers I left as a one sided slab and the peppers in the mayo were diced beforehand. Made it as smashed burger on a cast iron skillet using a heavy spatula and wooden spoon. The metal bowl on top was a great tool to melt the cheese. Layered it bun, burger, onion, slab of pepper, cheese, lettuce, mayo, and the top bun. The mayo was really simple, next time and I will make this burger a next time, I will add some smoked paprika to it. Served with a side salad.
Todd on 2021-04-26 (5 stars): Hank,
My butcher makes a Chorizo Verde that immediately came to mind reading this. Got him to grind into his brisket burger on the last grind. Added a squeeze of lime juice to mayo. Used arugula instead of lettuce. Knees buckled!
I told my butcher if it worked he would have to give me a commission on all the burgers he sold. Guess I will have to kick some up to you!
Beth on 2021-04-23 (5 stars): Made these last night using Hanks' recipe for chorizo (I always make about 15 lbs a year for chili and tacos) and used a 1:1 ratio with the burger. They turned out great. Don't skip the sauce - it really makes the burgers next level. Thanks again, Hank!
