Mexican Cinco de Mayo Burger

Lately I have been making some really great burgers. No lie. I often think that a burger is the most quintessential food. To me, it is a like pizza, you can either have one very basic, or you can really take one and make it into anything you want. This is where the Mexican burger comes into play, or should I say the Cinco de Mayo burger as we are growing near to May 5th.  As for making burgers, I have been taking the cast iron approach, probably because the weather has not been all that great for grilling outdoors, and going with the smash approach. I saw this technique on television, and as the experts say you should never smash the burger as it releases all of the natural juices, well, I would have to disagree.

Mexican Cinco de Mayo Burger

I made this burger for a couple reasons. One I wanted to make this burger because it reminded me of something that would be like a torta style, and more importantly I wanted to reintroduce chorizo to my wife, and introduce the same chorizo to my kids. I think my wife had a bad experience with chorizo many years ago and since then never wanted to eat it again. I believe she cooked it, and really did not know how, and well, you get the picture. I know how to cook chorizo, and I knew exactly what I was going to do with this burger. As my wife and kids left the house for the piano practice, I quickly took out the hidden chorizo and began prepping patties, and the mise en place for the burger.

Let’s get started.

Ingredients:

  • 1 1/4 lb ground chuck
  • 1/2 lb Mexican chorizo, casing removed
  • 1 whole avocado, mashed
  • 1/2 cup shredded lettuce, per burger
  • pico de gallo, to your liking
  • queso quesadilla cheese, sliced
  • 5 soft hamburger buns, sliced
  • paper towel

Ingredients for pico de gallo:

  • 2 tomatoes, diced
  • 1 small onion, diced
  • 1 lime, juiced
  • 1 clove garlic, minced
  • 1/2 cup of fresh cilantro, chopped
  • pinch of salt

First make the pico de gallo. Take everything, toss in a bowl, and set aside to let the flavors come together.

Next, make your patties. Gently mix the ground chuck with the chorizo, and form into 5 balls.

Preheat your cast iron skillet to medium heat and let that come up to heat.

Before you begin, let me tell you that this is a bit messy in terms of grease splatter, so if you have a grease shield use it, that and a good overhead fan.

Take one, or two patties if two fit, and place inside of the heated cast iron skillet. Place apart from one another as you are going to smash these with your burger spatula.

Let the burgers sit there and cook for a few minutes, then smash them down into a thin patty. Let this cook for another few minutes, or until the edges begin to crisp.

Flip, and place some of the queso quesadilla cheese on top. Cook another couple of minutes.

In the meantime, lather some of the smashed avocado onto the bottom of a bun.

How to make a Mexican Cheeseburger

Remove the patty and place onto some paper towel to let any of the fat from the chorizo drain.

Gently remove the patty after draining and place onto the bottom bun. Top with as much pico de gallo as you prefer, then top with a heaping mound of lettuce before placing the top bun.

Repeat with remaining patties. You might want to drain any fat from the skillet before repeating with the remaining patties.

Dig in. As I was snapping photos of mine, my wife was just boasting about how good it was, questioning what that flavor was. Little did she know that was the chorizo that had that amazing flavor, and little did she know what when you cook it properly, it is really awesome in flavor.

She stated this burger was probably one of her most favorite burgers she has had. She does not lie when she tells me things like that, and to me, well, that was a winning burger in my book. I should also note the boys, who have particular taste buds, devoured theirs as well.

If you are looking for a new twist on a burger, and one that is perfect for Cinco de Mayo, give this one a shot.

Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 1¼ lb ground chuck
  • ½ lb Mexican chorizo, casing removed
  • 1 whole avocado, mashed
  • ½ cup shredded lettuce, per burger
  • pico de gallo, to your liking
  • queso quesadilla cheese, sliced
  • 5 soft hamburger buns, sliced
  • paper towel
  • Ingredients for pico de gallo:
  • 2 tomatoes, diced
  • 1 small onion, diced
  • 1 lime, juiced
  • 1 clove garlic, minced
  • ½ cup of fresh cilantro, chopped
  • pinch of salt
Instructions
  1. First make the pico de gallo. Take everything, toss in a bowl, and set aside to let the flavors come together.
  2. Next, make your patties. Gently mix the ground chuck with the chorizo, and form into 5 balls.
  3. Preheat your cast iron skillet to medium heat and let that come up to heat.
  4. Before you begin, let me tell you that this is a bit messy in terms of grease splatter, so if you have a grease shield use it, that and a good overhead fan.
  5. Take one, or two patties if two fit, and place inside of the heated cast iron skillet. Place apart from one another as you are going to smash these with your burger spatula.
  6. Let the burgers sit there and cook for a few minutes, then smash them down into a thin patty. Let this cook for another few minutes, or until the edges begin to crisp.
  7. Flip, and place some of the queso quesadilla cheese on top. Cok another couple of minutes.
  8. In the meantime, lather some of the smashed avocado onto the bottom of a bun.
  9. Remove the patty and place onto some paper towel to let any of the fat from the chorizo drain.
  10. Gently remove the patty after draining and place onto the bottom bun. Top with as much pico de gallo as you prefer, then top with a heaping mound of lettuce before placing the top bun.
  11. Repeat with remaining patties. You might want to drain any fat from the skillet before repeating with the remaining patties.
  12. Dig in. As I was snapping photos of mine, my wife was just boasting about how good it was, questioning what that flavor was. Little did she know that was the chorizo that had that amazing flavor, and little did she know what when you cook it properly, it is really awesome in flavor.
  13. She stated this burger was probably one of her most favorite burgers she has had. She does not lie when she tells me things like that, and to me, well, that was a winning burger in my book. I should also note the boys, who have particular taste buds, devoured theirs as well.
  14. If you are looking for a new twist on a burger, and one that is perfect for Cinco de Mayo, give this one a shot.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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