RECIPES: Recipe Details
The Basque culture is infused in Northern Nevada, and has been since the first sheepherders arrived here from the Pyrennes. Basque Festivals and restaurants are popular with all residents. Mexican-style chorizos became available as more Hispanics moved to the area. I married the best spices and tastes from each style of chorizo to create my Chorizo Ole Burger. My burger combines the Basque Irinzi Yell with the flavor burst of a pinata, to treat your taste buds to a spicey experience with a hint of heat. Ole!
Chorizo Ole Burger Ingredients
1 and a half pounds ground chuck
one-half pound ground pork
2 teaspoons Salt
2 teaspoons coarse ground Black Pepper
1 teaspoon McCormick Oregano Leaves
1 tablespoon McCormick Cumin Seed
3 tablespoons McCormick Paprika (not smoked)
1 tablespoon McCormick Crushed Red Pepper
one-half teaspoon McCormick ground Cinnamon
one-half teaspoon McCormick ground Cloves
1 tablespoon minced fresh Ginger
3 tablespoons fresh minced Garlic
1 tablespoon Red Tabasco Sauce
1 tablespoon Apple Cider Vinegar
one-fourth cup Sutter Home Muscat wine
1 8 oz. Brick of Kraft Velveeta Mexican Mild Cheese
6 Kaiser rolls cut in half
6 one-eighth inch thick slices Provolone Cheese (not smoked)
1 large Purple Onion (app. 4 inches in diameter)
2 large Tomatoes
1 large head Iceberg Lettuce
1 cup Best Foods/Hellmann’s Mayonnaise
one-third cup A-1 Steak Sauce
The Chorizo Ole Burger
In a small cereal-sized bowl, measure out the salt, pepper, Oregano leaves, Cumin seed, Paprika, Crushed Red Pepper, Cinnamon, Cloves, Ginger and Garlic and mix until well-blended.
In a separate small cereal-sized bowl, measure out the Tabasco, Apple Cider Vinegar and Sutter Home Muscat Wine until the liquids are well-blended.
In a large bowl, mix the ground chuck and ground pork until well blended. Add the bowls of spices and liquids to the meat and mix well. Spices and liquid should be well blended with the meat. I find using my hands works best. Divide the mixture into 6-balls of equal size
Tear off 24 inches of plastic wrap for making the patties. Position the balls on the plastic wrap, allowing enough room to make a large patty. At this point, the patties should extend beyond the size of the bun, or about 6 inches in diameter.
Open the package of Velveeta Cheese. Cut off 6 slices one-third inch thick. Cut each slice into 6 equal chunks. Place one chunk in the center of each patty and then 5 additional chunks equally spaced, about 1inch in from the patty edge. (Each patty should have 6-chunks of cheese.) Fold the patty edges over the cheese chunks, including the center chunk of cheese, using meat from other parts of the patty if necessary. Form into a patty the size of the bun, or about 4 inches in diameter, and carefully reposition burger pieces to cover any pieces of exposed cheese. Put on a plate, cover with plastic wrap and refrigerate until it is time to grill. This allows spice flavors to continue blending. This process takes between 30-40 minutes to complete.
Chorizo Ole Burger Sauce
To make the sauce, mix 1-cup of Best Foods/Hellmanns Mayonnaise with one-third cup of A-1 Steak Sauce in a cereal-sized bowl. Blend well. Cover with plastic wrap and refrigerate until you assemble the burgers. This process takes 3-5 minutes.
* Cut 6 slices from the Purple Onion about one-eighth inch thick. A mandolin works great.
* Cut tomatoes into one-fourth inch slices, so each burger gets a tasty portion.
* Tear off, wash and dry enough lettuce for the 6 burgers to get a good-sized leaf.
* Put the Provolone Cheese slices onto a plate and cover with plastic wrap, so they are ready to take to the grill when it is time to cook. This process takes 10-15 minutes.
* Turn the gas grill to high (400-500 degrees) 50-minutes before you’re ready to serve the burgers. Pre-heating takes about 15-minutes.
*Before opening the lid, turn the temperature down to medium heat.
*Open the lid and place the patties on the grill.
*Close the lid and do not open for 4-minutes.
*Open the grill and flip the burgers.
*Place the buns on the upper shelf above the grill to warm. Do NOT put them on the grill itself.
* Close the lid.
*The last one to one and a half minutes, of the approximately 5-minutes left of grilling time, open the lid and insert a thermometer into the side of a patty. (The internal temperature should reach 157 degrees before the patties are removed from the heat They will continue cooking to 160 degrees internal temperature.)
*Place a slice of the Provolone Cheese on each burger. Close the lid and wait until the burgers are done.
*Remove the burgers and buns and prepare for burger assembly. Grilling takes 10-15 minutes.
Chorizo Ole Burger Assembly
* Liberally spread the Chorizo Ole’ Burger Sauce onto both sides of the heated rolls.
* First, place the onion on the bottom.
* Place the burger on the onion.
* Next place the tomato slice(s) on the burger.
* The lettuce goes on top of the tomato.
* Finally, the top roll covers it all.
* Insert a long toothpick or wooden skewer into each half before slicing.
* Slice the Chorizo Ole Burger in half and deliver to the hungry judges. Chorizo Ole! This process takes 15-20 minutes.
I have used spices from traditional recipes for both the Basque and Mexican style chorizo, added a few of my own favorite ingredients, including Muscat Wine, and delighted friends and family to a new and improved burger with an attitude and flavor to match. We love chorizos and this burger gives this yummy and flavorful sausage a new dimension and look. I eat my chorizo with A-1 Steak Sauce, while my husband prefers mustard. However, since it is my burger recipe, A-1 Steak Sauce is the preferred sauce ingredient. Enjoy the sizzle on your taste buds. Ole!