Saturday, June 29, 2013

Chorizo Burgers with Buffalo Corn on the Cob

Chorizo is an extraordinary pork sausage that originated on the Iberian Peninsula of Spain. While it can be found fresh, that is not what we are going to use for this recipe. True Spanish chorizo is a fermented, cured, smoked sausage. Spanish chorizo has an intense smokiness and a deep red color which it gets from dried, smoked red peppers, also known as smoked paprika or pimentón.

Spanish smoked paprika is an incredible gift to humanity. It is unique in the spice world. The downside is that it is incredibly expensive. Accordingly, there is another chorizo out there known as Mexican chorizo. While it is certainly cheaper, it tastes completely different as it is made with  the common Mexican chili pepper. Mexican chorizo also uses vinegar instead of the white wine used in Spanish chorizo. Therefore, do not try to get by on the cheap when making this recipe.

So head to your favorite grocery store and buy yourself a nicely cured Spanish chorizo. You'll only need six ounces, for we are going to chop it up and mix it with the ground beef. This burger recipe, which serves four, is from Jamie Purviance. The Buffalo Corn on the Cob recipe is from The Food Network.


For the Burgers

1¼ pounds ground chuck (80% lean)
6 ounces cured Spanish chorizo sausage, finely chopped
1 teaspoon granulated garlic
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1 large beefsteak tomato, cut crosswise into 4 slices

2 teaspoons extra-virgin olive oil
4 thin slices sharp cheddar cheese
4 hamburger buns, split
4 leaves lettuce

For the Burger Sauce

½ cup mayonnaise
1 tablespoon ketchup
½ teaspoon fresh lemon juice
½ teaspoon prepared chili powder
¼ teaspoon chipotle chile powder
¼ teaspoon kosher salt

For the Buffalo Corn on the Cob

 4 ears of corn, husked
Olive or vegetable oil
6 tablespoons melted butter
3 tablespoons Buffalo Wing sauce (Frank's Red Hot recommended)
Celery salt


For the Burgers

  1. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  2. In a small bowl whisk the sauce ingredients.
  3. In a medium bowl gently mix the patty ingredients. With wet hands, form four patties of equal size, each about ¾ inch thick. Don’t compact the meat too much or the patties will be tough. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This will help the patties cook evenly and prevent them from puffing on the grill. Brush the tomato slices on both sides with the oil.
  4. Brush the cooking grates clean. Grill the patties over direct medium-high heat, with the lid closed, until they are cooked to medium doneness, 8 to 10 minutes, turning once when the patties release easily from the grate without sticking. During the last 4 minutes of grilling time, grill the tomato slices over direct medium-high heat until warmed through and tender, turning once. During the last minute of grilling time, place a slice of cheese on each patty to melt and toast the buns, cut side down, over direct heat. Build each burger on a toasted bun with a patty, lettuce, grilled tomato, and sauce. Serve.
For the Buffalo Corn on the Cob
  1. Combine melted butter and hot sauce. Whisk to mix.
  2. Brush corn with oil
  3. Grill over high heat for 8-10 minutes, turning until most kernels are lightly charred.
  4. Brush the ears with the butter/buffalo sauce and sprinkle with celery salt. Serve.

Pairing: An ice cold pilsner beer (El Pacifico recommended)

Spanish Chorizo

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