Chorizo Burgers

🥘 Ingredients

• black pepper
• brioche buns
  4 unit
• dried chorizo
  3 oz
• ground beef
  20 oz
• mayonnaise
  4 tbsp
• mixed greens
  4 oz
• monterey Jack cheese
  1/2 c
• olive oil
  4 tsp
• salt
• sherry vinegar
  1 tsp
• smoked paprika
  1 tsp
• sugar
  1/2 tsp
• vegetable oil
  4 tsp

🍳 Cookware

• large bowl
• medium pan
• small bowl
• large bowl

1. 

   1

   Wash and dry all produce. Cut dried chorizo into very small cubes (about ¼ inch).

   dried chorizo: 3 oz
2. 

   2

   Place the chorizo and ground beef in a large bowl . Blend together evenly with your hands, then shape into two round patties, each between ⅓ and ½ inch thick, or a little wider than the buns. Season all over with plenty of salt and black pepper .

   ground beef: 20 oz, salt, black pepper
3. 

   3

   Heat a large drizzle of vegetable oil in a medium pan over medium-high heat. Once hot, add patties. Cook until browned on outside and just at desired doneness, 3-5 minutes per side. Sprinkle each patty with monterey Jack cheese , turn off heat, and cover pan with a lid or foil. Let cheese melt, about ⏱️ 2 minutes . Remove from pan; set aside.

   vegetable oil: 4 tsp, monterey Jack cheese: 1/2 c
4. 

   4

   In a small bowl , stir together mayonnaise , smoked paprika , and sherry vinegar (save the rest for the next step). Season with salt and pepper.

   mayonnaise: 4 tbsp, smoked paprika: 1 tsp, sherry vinegar: 1 tsp
5. 

   5

   In a large bowl , whisk together the remaining vinegar, a large drizzle of olive oil , and sugar , making sure to dissolve sugar. Season with salt and pepper.

   olive oil: 4 tsp, sugar: 1/2 tsp
6. 

   6

   Split brioche buns in half. (TIP: If you have an extra moment, toast them in a toaster or toaster oven.) Spread the aioli over cut sides. Fill with the patties. Place mixed greens in a bowl with the dressing and toss to lightly coat. Divide burgers and salad between plates, adding a little extra salad to the burgers if you like.

   brioche buns: 4 unit, mixed greens: 4 oz