I love burgers- whether ground-beef, pork, chicken, turkey, or a combination of any of these, they are always delicious and satisfying. The other day I was on the Food Network site and saw a recipe for Guy Fieri’s “Stuffed Burgers”. The filling of crispy bacon and sautéed chorizo and onions sounded so good that I just had to make them last night! The combination of sautéed onions and chorizo sounded perfect for us in Sayulita! They were so delicious, that I had to share the recipe with you today.
All the ingredients are readily and easily available here in Sayulita to make these stuffed burgers.
I am sure that you will love them as much as I do! Just be sure to be light-handed when forming the burgers. If you overwork the meat, it will cause the patty to be dense and heavy.
INGREDIENTS: *Makes about 4 burger patties
- 4 slices uncooked bacon, chopped
- ½ cup onions, chopped fairly small
- 3 tablespoons fresh, uncooked chorizo
- 2 pounds ground meat of your choice
- salt and pepper to taste
- 1/2 pound swiss, cheddar, or manchego cheese slices, cut into thin rounds
- 4 hamburger buns (or you can use lettuce for the wrap)
- Cook the bacon and onions together in a sauté pan until the fat is rendered from the bacon, but is not yet crisp.
- Add the chorizo to the bacon & onion mixture; cook until the chorizo is cooked through and bacon has crisped.
- Drain this mixture on a paper towel lined plate to remove excess fat.
- Season the ground meat with salt and pepper; mix very lightly.
- Divide the ground meat into 8 equal parts.
- Shape loosely into 8 patties, approximately 4” in diameter.
- Lay 1 piece of cheese onto each patty.
- Top the patty with ¼ of the bacon mixture and another slice of cheese.
- Add another patty on top of each, and then gently but thoroughly seal the edges.
- Heat a sauté pan over medium heat.
- Place all 4 patties in the pan and cook for 3-4 minutes; flip over and cook for another 3-4 minutes.
- Finish in a 250 degrees F oven for 10 minutes.
*Enjoy in a bun or in a lettuce wrap with your favorite condiments.
Stay tuned for my next recipe- Cobb salad; one of my most favorite and classic salads.
I am not available for catering until November, but if you have any questions or comments please send me an email through my website.
I love hearing from you!
Written By: Karina Shecter