Welcome to your new favorite burger recipe! This isn't just any burger, it's a Chorizo Burger, a perfect blend of Mexican and American cuisine, with a twist of fresh shrimp and spicy sriracha aioli.
Chef's note · Mix the chorizo and beef just until they hold together. Overworked patties turn dense, and 155°F is where you pull them.
Beef and chorizo in one patty, on a toasted brioche bun - this is not a shy burger. Let's get into it!
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Ingredients
Chorizo Burger
- Ground Beef
- Ground Mexcian Chorizo
- Brioche Buns
Cilantro Lime Shrimp
- Fresh Shrimp - Peeled and Deveined
- Fresh Cilantro
- Fresh Thyme
- Fresh Garlic
- Lime Juice
- Kosher Salt
Sriracha Aioli
- Mexican Crema
- Mayo
- Lime Juice
- Fresh Cilantro
- Roasted or Fresh Minced Garlic
- Sriracha
Toppings
Here are our top suggestions for toppings. We recommend you create a toppings bar and let everyone build their own.
- Pepperjack Cheese
- Lettuce
- Slice Tomatoes
- Red Onions
Feel free to go above and beyond with your customizations. Pico de gallo, slices of roasted poblano pepper, sour cream, or thick tomatillo salsa would all be amazing.
Instructions
Here is a quick recap of how this recipe works. You can find a full version of this recipe below as well as a video. Don't forget to save it on Pinterest or print it out and have it on hand while you are in the kitchen.
1. Mix the ground beef and chorizo in a large bowl until well combined. Form into patties and set aside.
2. Marinate the shrimp in a mixture of fresh cilantro and lime juice. Set aside.
3. In a small bowl, combine the Mexican crema, mayo, lime juice, fresh cilantro, and sriracha to make the aioli. Set aside.
4. Grill the chorizo patties on medium-high heat until they reach an internal temperature of 155°F-160°F. Don't forget to add your cheese at the last minute of cooking to ensure it melts perfectly.
5. Grill the shrimp for 2-3 minutes on each side or until no longer translucent in the middle.
6. Toast the brioche buns with a little butter on the grill for 1-2 minutes or until just golden.
Note: The Sriracha Aioli and the Cilantro Lime Shrimp are individual recipes that can also be found in separate blog posts as well if you want to save them for later!
Video
Assembling Your Chorizo Burger
Assembling your chorizo burger is straightforward. Here's the easiest way to do it:
1. Slice the brioche buns in half and toast them lightly on a grill or a cast iron skillet.
2. Spread a generous helping of sriracha aioli on the bottom half.
3. Place the chorizo patty on top.
4. Slice the cilantro lime shrimp in half and layer on top.
5. Add lettuce, a slice of tomato, and red onion.
6. Add another dollop of aioli if you dare!
7. Crown it with the top half of the bun.
And there you have it, a chorizo burger with cilantro lime shrimp and sriracha aioli on a brioche bun that will make you the star of any gathering.
The Chorizo Burger Patty
The chorizo patty is one of the easiest burger upgrades there is. The patty ingredients are simple: a mixture of beef and ground chorizo. Chorizo, a pre-seasoned ground pork mixture, is packed with delicious spices that add a unique flavor to your burger patty.
For the chorizo, you have two choices: buy it from the grocery store or make your own. I recommend avoiding brands like Cacique, which come in a tube. If you're having trouble finding chorizo, don't worry! Making your own chorizo is an easy and fun process.
Making and Freezing Chorizo Patties
When it's time to make your chorizo patties, consider making a larger batch and freezing the extras. This is the easiest way to always have a chorizo burger at your fingertips. To do this, simply multiply the ingredients in your chorizo recipe according to the batch size you want.
Shape them into thick patties and place a square of parchment paper between each one before freezing. This prevents them from sticking together and makes it easy to pull out just the number you need. Store them in an airtight container or a freezer-safe bag. When you're ready to grill, thaw the patties at room temperature.
The Shrimp
While the cilantro lime shrimp is optional, I highly recommend it. The fresh ingredients of the shrimp marinate perfectly with the chorizo, and the spicy aioli brings out the flavors. Start by marinating the shrimp before you begin any other step. This ensures they soak up the most flavor possible.
The Brioche Bun
For the bun, brioche is the best choice for this chorizo burger. Brioche buns are light, tender, and have a beautiful look to them. They offer a different burger experience that I highly recommend. If you can't find brioche buns in your local stores, you can also make them from scratch.
The Sriracha Aioli
This sriracha aioli is a combination of Mexican crema, mayo, lime juice, cilantro, and of course, sriracha. It's a great match for the chorizo and shrimp burger. The creaminess of the aioli balances the spiciness of the chorizo, while the lime juice adds a citrusy element that lightens the dish.
The cilantro enhances the freshness of the shrimp, and the sriracha gives a spicy kick that complements the bold flavors of the chorizo.
FAQ
Using a meat thermometer, the internal temperature of the burger should reach 160°F to ensure it's fully cooked. This is based on the recommendations of the USDA. I personally prefer mine to be medium well, which would be 150 degrees, but this does present an increased risk for foodborne illness.
The best way to cook the chorizo burgers is on a gas or charcoal grill over medium heat. The charcoal will give the burgers a nice extra smoky flavor. However, you can also cook them on a stovetop in a cast-iron skillet if you don't have a grill.
Yes, you can use a food processor to mix the ground beef and chorizo, but I wouldn't recommend it. You can easily over-process the meat making it too fine and lose its texture.
Pepper jack cheese is a great choice for these burgers. It melts well and adds a nice spicy kick that complements the flavors of the chorizo. I've also used White American Cheese and sliced Gouda and had great results.
While brioche buns are recommended for their light, tender texture, and slightly sweet flavor, you can certainly use regular hamburger buns or bread buns. Just make sure to toast them lightly for the best results.
Spanish chorizo is a smoked, cured pork sausage flavored with smoked paprika. On the other hand, Mexican chorizo is fresh chorizo, often spicy, and needs to be cooked before eating. This recipe calls for Mexican chorizo, and I would not recommend substituting them as the textures are completely different.
📖 Recipe
Chorizo & Shrimp Burger
Equipment
- Grill
- 3 Mixing Bowls
Ingredients
For the Burger
- 8 Brioche Buns
- 1 pound Mexican Chorizo
- 1 pound Ground Beef
- 8 slices Pepper Jack Cheese
- Kosher Salt
- Fresh Ground Pepper
Shrimp Marinade
- ½ pound Shrimp - Peeled and deveinded
- 2 teaspoon Thyme - fresh
- 2 teaspoon Cilantro - fresh
- 2 teaspoon Lime Juice
- 2 teaspoon Garlic
- Kosher Salt
- Fresh Ground Pepper
Spicy Cream Sauce
- ½ cup Mayonaise
- ½ cup Mexican Crema
- 2 cloves Roasted Garlic - optional
- 1 tablespoon Lime Juice
- 1 tablespoon Sriracha
- 2 teaspoon Cilantro
- ½ teaspoon Kosher Salt
- ¼ teaspoon Fresh Ground Pepper
Instructions
For the Shrimp
- Make sure the shrimp are peeled and deveined!
- Add all the ingredients to a bowl and let marinate while you make the burgers and the sauce.
- Grill or pan sear for 2 minutes on each side or until the center of the shrimp in so longer translucent.
For the Sauce
- Mix all the ingredients together in a bowl. Taste and adjust the spiciness as you'd like by adding more sriracha.
For the Chorizo Burgers
- Mix the chorizo and the ground beef in a bowl and mix until combined.
- Form 6-8 burger patties, and set them aside on a plate.
- Grill on medium heat for about 4-5 minutes per side or until they reach an internal temperature of 155.
- Add the pepper jack cheese and allow to melt on top.
- Toast the brioche buns lightly on the grill for 1-2 minutes or until just golden.
Assembly Time
- Starting from the bottom... Bottom bun, 1 tablespoon sauce, burger, shrimp, sauce, top bun.
- You can also add lettuce, tomato, and red onion as desired.
Video
Notes
- Gentle hands: Don't overmix the chorizo and beef, or the patties turn dense. Mix just until combined.
- Dimple the patties: Press a small divot in the center of each so they cook flat instead of puffing into a dome.
- Doneness: Pull the burgers around 155°F and let carryover finish them; cook shrimp just until opaque.
- Make-ahead: Patties and the sriracha crema hold a day in the fridge, or freeze raw patties between parchment.
- The crema is the star - adjust the heat with more or less sriracha to taste.
Nutrition
Nutrition information is an estimate, calculated from the listed ingredients, and provided as a courtesy.
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