The Flamenco Burger (with Chorizo in the Patty!)
Today I’m telling you about about my Flamenco Burger with chorizo sausage mixed right into the patty. It’s amazing. This post is sponsored by Lipton. All thoughts and opinions are my own.
Inspiration can sometimes come at just the right moment. When Lipton asked me to come up with a burger recipe, I was a bit stumped. We tend to be burger purists. We make basic burgers of ground beef with a bit of seasonings, grill them, put them into toasted buns with tomatoes, lettuce, pickles and onions. Sometimes I sauté some mushrooms or caramelize the onions, but that’s pretty much it.
The Burger Inspiration
As I stared at my inbox where the invitation from Lipton had appeared, a newsletter from Food52 about a genius burger recipe by Suzanne Goin suddenly made my computer chime I clicked immediately. My eyes got big and round, I got hungry, and an idea appeared.
This burger really was genius. I mean, it had chorizo and bacon mixed right into the burger patty. I was inspired.
Let me just say that it was never my intent to steal this recipe. Of course not! But even if I was a dishonest recipe developer who could bring herself to take someone else’s recipe, I couldn’t have this time. You see, Lipton had requested a burger recipe with 8 ingredients or fewer. Goin’s burger recipe has 14 ingredients, and that doesn’t include the ingredients for the luscious condiments she makes to go with it (a homemade aioli and romesco sauce).
My Version – The Flamenco Burger
So I considered Goin’s beautiful burger masterpiece and decided to snag a few of the things that really caught my eye:
-A burger patty studded with chorizo sausage
-A burger topping with parsley
-Manchego cheese (yes! yes! yes!)
I added black olives to the parsley condiment and used peppers instead of tomatoes, used my usual beef instead of Goin’s pork, went with dry Spanish chorizo instead of the Mexican version she calls for (just because it’s readily available in my grocery store), and added some onion soup mix for a seasoning boost. The result amazed me.
It was by far the best burger I’d ever made. Better than all that, it was a super quick and easy burger recipe to make. So quick and easy that I decided to make it when I competed in the Whole Foods Fill the Grill Contest. And this burger got me through to the finals!
Here’s my delicious burger recipe bursting with Spanish flavors:
This burger is bursting with the rich, salty and fresh flavors of Spain: Chorizo, onion, creamy Manchego cheese, olives, roasted peppers, and parsley. It’s a simple yet very flavorful twist for your next summer party.
- 2/3 cup chopped pitted black olives
- 1 and 1/2 cups chopped roasted red pepper
- 1 cup loosely packed flat leaf Italian parsley, roughly chopped
- 2 lbs. ground chuck
- 1 envelope onion soup mix
- 8 oz. chorizo, roughly chopped
- 8 (1 oz.) slices of Manchego cheese
- 8 hamburger buns, split and toasted
- Pre-heat a grill for medium-high heat direct cooking.
- In a medium-sized bowl combine the olives, roasted red pepper and parsley. Set aside.
- In a large bowl combine the ground chuck, onion soup mix, and the chorizo. Shape into 8 equal-sized 1/2-inch thick patties.
- Transfer the patties to the grill and cook on each side for 3-4 minutes, until well browned.
- Top each patty with a slice of Manchego cheese and cook until the burgers are cooked through and the cheese is melted.
- Put 1 tablespoon of the olive mixture on the bottom of each hamburger bun. Top with a burger patty, another 1 tablespoon of the olive mixture, and then with a bun top. Repeat until all burgers are made. Dig in.