Beef Chorizo and Egg Cheeseburger

Try this Beef Chorizo and Egg Cheeseburger recipe from Chef Ryan Clark

Beef Chorizo and Egg Cheeseburger:

  • 2 pounds 80/20 beef Ground Brisket (or other available 80/20 Ground Beef)
  • Canola oil as needed
  • 2 teaspoons kosher salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon chile powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Annato, ground (optional)
  • 1 teaspoon hot sauce
  • 2 teaspoons white vinegar
  • 1/2 lime, juiced
  • 4 eggs, fried sunny side up
  • 4 slices Oaxaca cheese
  • 1 cup Iceberg lettuce, shredded

Lime Aioli (makes 1/2 cup):

  • 1/2 cup mayonnaise
  • 1 lime, zested
  • 1 garlic clove, minced

Roasted Poblano Chiles:

  • 2 Poblano chilies
  • 1 teaspoon canola oil
  • 1/4 teaspoon salt

Confit Tomato Jam:

  • 1/2 cup red grape tomatoes
  • 1/4 cup sugar
  • 1/2 Fresno chilies, seeds and stem removed, minced
  • 1/2 lime, juiced
  • Salt and pepper

Torta Buns (makes 8-10):

  • 4-1/4 cup all-purpose flour, plus 1/4 cup extra
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 ounce active dry yeast (1 packet)
  • 1 -1/4 cups warm water
  • 1 tablespoon olive oil
Beef Chorizo and Egg Cheeseburger:
  1. Prepare your grill for direct heat and preheat to medium high or about 400°F.
  2. Slightly break up the beef and sprinkle on top all of the ingredients as evenly as possible. Mix together lightly until combined. Do not over mix.
  3. Divide the beef into 4 separate pieces. Form into round patties, about 1 inch thick, using your hands or a 1/2 pound burger patty press. Refrigerate for 15 minutes and grill immediately.
  4. Clean your grill grates with a grill brush. Lightly oil the outside of your burgers with canola oil. Grill the burgers until golden brown, about 4 minutes. Flip patties and cook the second side about 4-5 minutes or until the temperature reaches 160°F as measured by a meat thermometer.
  5. To build, warm and toast torta buns and add lime aioli (recipe below) to each side. Starting with the bottom bun, layer the lettuce, confit tomato jam (recipe below),beef chorizo burger patty, roasted poblano chile (recipe below), Oaxaca cheese, sunny-side-up egg and the top bun and repeat for all 4 burgers.
Lime Aioli:
  1. Mix all ingredients together in a small mixing bowl. Cover and refrigerate until use in burger build (see above)
Roasted Poblano Chiles:
  1. Prepare your grill for direct heat and preheat to medium high or about 400°F.
  2. Lightly toss the chilies with the oil and salt. Grill the outsides on the grill until blackened completely.
  3. Remove the chilies and place in a paper bag or mixing bowl and cover with a towel. Let the chilies steam for 8-10 minutes.
  4. Once the chilies are cool enough to handle, remove the blackened skins, stem and inner seeds. Split the poblanos so you have 4 roasted poblano pieces. Use in burger build (see above).
Confit Tomato Jam:
  1. Crush the tomatoes into a small pot to release the juices.
  2. Add the remaining ingredients. Bring to a simmer. Season with salt and pepper.
  3. Cook until reduced by ½ and thickened. Cool overnight and use in burger build (see above).
Torta Buns:
  1. Activate yeast by sprinkling it into 1/4 cup of warm water. Whisk together and let sit 10 minutes until foamy.
  2. Meanwhile, in a large mixing bowl combine the flour, salt and sugar and mix together.
  3. Pour in the dissolved yeast and remaining warm water. Mix until just combined. Cover and let sit in a warm area for 1-1/2 to 2 hours until dough has doubled in size.
  4. Knock down the dough and knead on a floured surface until the dough is very smooth, about 10-12 minutes.
  5. Divide the dough into 8 or 10 equal pieces, depending on how large you like your bun.
  6. Brush the dough lightly with olive oil and dust them with flour. Roll the dough into a round shape about 1 inch thick and lightly score the tops with a knife.
  7. Place the rolls on lined baking sheets. Cover and place them in a warm area until almost doubled in size.
  8. Bake at 355°F until golden brown, about 25-30 minutes.
  9. Cool to room temperature before slicing and use in burger build (see above).

Nutrition information per serving, 4 servings: 671 Calories; 46 g Total Fat (19.2 g Saturated Fat; 1 g Trans Fat; 0.8 g Polyunsaturated Fat; 9.1 g Monounsaturated Fat); 141 mg Cholesterol; 736 mg Sodium; 32 g Total Carbohydrate; 1.5 g Dietary Fiber; 19.4 g Total Sugars; 15.8 g Added Sugars; 32 g Protein; 227.4 mg Calcium; 3.2 mg Iron; 357 mg Potassium; 0.3 mg Riboflavin; 8.5 mg Niacin; 0.4 mg Vitamin B6; 2.2 mcg Vitamin B12; 180 mg Phosphorus; 4.9 mg Zinc; 16.7 mcg Selenium; 68.7 mg Choline.

Chef ryan clark

chef's tip

Use the freshest ground beef available. Grind yourself or have your butcher grind fresh. If you cannot find Ground Brisket, try 80/20 Ground Chuck. Serve with jalapeno potato chips.