60 Ratings
  • 5 Rating Star 32
  • 4 Rating Star 16
  • 3 Rating Star 8
  • 1 Rating Star 3
  • 2 Rating Star 1

An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego cheese served in sweet brioche buns.

Advertisement

Ingredients

Directions

  • In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.

    Ads will not print with your recipe
  • Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.

  • Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.

  • Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.

  • Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.

  • Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

Nutrition Facts

1360.67 calories; 59.33 g protein; 39.32 g carbohydrates; 105.45 g fat; 230.15 mg cholesterol; 2746.08 mg sodium.Full Nutrition


Reviews (49)

Read All Reviews

Most helpful positive review

04/26/2008
Great tasting burgers. First time we made these they were a bit crumbly on the pitt. The 2nd time however we added an egg to the meat mixture and they came out perfectly shaped and stayed together. No crumbly pieces. We'll be making these again.
(30)

Most helpful critical review

06/07/2010
Horrible fell apart on the grill if it needs eggs or something to hold it together it should be listed in the recipe
(8)
60 Ratings
  • 5 Rating Star 32
  • 4 Rating Star 16
  • 3 Rating Star 8
  • 1 Rating Star 3
  • 2 Rating Star 1
04/26/2008
Great tasting burgers. First time we made these they were a bit crumbly on the pitt. The 2nd time however we added an egg to the meat mixture and they came out perfectly shaped and stayed together. No crumbly pieces. We'll be making these again.
(30)
04/09/2012
Love the idea... I seen that there were some rewiews that said that the burger fell apart during cooking so I added egg... But this didn't help. As I said great idea but it didn't work for me.:)
(18)
12/29/2005
I recently tried chorizo and fell in love with it and coudn't wait to try this recipe. Unfortunately the grocers must be conspiring against me as not one of them sold chorizo this week so I made this with Hot Italian Sausage. It was wonderful the sauce fabulous and versatile (I am already thinking of other things to use the sauce on) Everyone liked. Thanks!
(18)
12/15/2004
Yum - I omitted the ranch dressing (not my thing but I kept the rest of the pepper mixture...makes a nice dressing) and substituted ground chuck since Sirloin is a bit to lean to make juicy burgers but this was delish!
(14)
06/23/2007
Used ground turkey and chicken chorizo from Trader Joes. Came out yummy and healthier!
(11)
10/12/2008
Followed the recipe minus the saffron and manchego cheese. Couldn't find them in two local grocery stores. In place used a dash of caynenne pepper and 1/4 slice of gouda cheese. Used mini-wheat buns buttered and toasted in the oven at 350. Definitely too much sauce but tasted so yummy would go great with fries!
(10)
06/07/2010
Horrible fell apart on the grill if it needs eggs or something to hold it together it should be listed in the recipe
(8)
09/07/2010
The differences between Spanish and Mexican chorizo should be noted as their forms are entirely different. Spanish chorizo is cured sausage with a smoky flavor. This pork is chopped not ground. Mexican chorizo is ground and uncooked. It is not very solid. A burger with Mexican chorizo needs more beef or they will likely fall apart.
(8)
05/13/2010
This was pretty good. I did half the recipe for the sauce and still had extra. I wasnt sure if this was mexican chorizo but it was what I had so I used it. I also did not like the brown sugar with the onions it was way to sweet for me. Next time I would leave the brown sugar out. Thanks for sharing the recipe! I will make it again with a few changes.
(8)