Beef and Chorizo Burgers

, from Issue #58. January, 2016
Photography by Manja Wachsmuth.
Beef and Chorizo Burgers

Another fabulous burger recipe to add to your line-up! Chorizo sausage adds a lovely warm spice to the meat patty and it’s all topped off with a mound of rich caramelised jalapeño onions.

Serves: 6


750 grams good beef mince
250 grams fresh chorizo sausages, skins removed
2 egg yolks
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons tomato paste
sea salt and freshly ground pepper

To serve
150 grams vintage tasty cheese, sliced
1 recipe jalapeño onions (see below)
6 hamburger buns, halved and toasted
purchased mayonnaise
1-2 avocados, sliced

Jalapeño onions
2 tablespoons olive oil
3 large red or brown onions, sliced thinly 
2 cloves garlic, crushed
2 tablespoons Worcestershire sauce
3 tablespoons brown sugar
⅓ cup sliced pickled jalapeño peppers (I used Delmaine brand)
sea salt and freshly ground pepper


Burgers: Place all the ingredients in a large bowl and season generously. Gently but thoroughly combine everything. I use my hands for doing this.

Form into 6 patties the same size as the buns. Cover and chill if not using immediately. 

To cook: Brush the patties with oil and cook on the barbecue or in a sauté pan until cooked through. Top with the cheese and cover with a lid or place under a hot grill until the cheese is soft and starting to melt over the patty.

To assemble: Spread the buns with mayonnaise then slices of avocado. Top with a burger patty and a good spoonful of jalapeño onions. 

Jalapeño onions: Heat the oil in a large sauté pan and add the onions. Season generously. Cover and cook for 15 minutes, stirring occasionally. 

Stir in the garlic, Worcestershire sauce and the brown sugar and cook for 5 minutes, turning the onions until caramelised and tender. If the jalapeño peppers are in quite thick strips, slice them into thinner pieces. Add to the onions and cook gently for another 5 minutes. Cool.  

Cook’s Tip: For a non-chilli version of the onions, use sliced, roasted red capsicum in place of the jalapeños.