Beef Chorizo Mini Burger

Beef Recipes, Burger

Whoa! Is it really the end of August already? What a fleeting summer it has been! It sure has been great one too though, thank goodness! Jeff and I have been hanging out and catching up with friends, staying outside, hiking, cycling, camping, swimming, and of course…grilling! I think I may have gone grill crazy this summer. I have done: lobster tail, shrimp, steak, lamb chops, chicken satay, burgers, eggplant, peppers, asparagus, and the list can go on. Yet, I still can’t get enough of grilling :).

Speaking of grilling, here’s another recipe I’d like to share: Beef Chorizo Mini Burger (I’ve also done the Beef Chorizo Sloppy Joe). Yes, I LOVE chorizo‘s seasonings, which definitely adds a little zing to the meat. It’s got smokiness, fantastic aroma, and spiciness. Yumm! Normally, chorizo comes in a form of a sausage. But since I wanted to make a beef burger with chorizo seasonings, I tweaked this recipe I found online and made it fit my plan.

I followed the original recipe (click here: Mexican Chorizo Sausage Recipe) with minor adjustments such as:

  • I substituted pork with ground beef. I think ground turkey would be great too.
  • I did not have ground cloves at the time so I went without.

As directed, I:

  • Mixed the ground beef with smoked paprika, chili powder, garlic, salt, ground pepper, oregano, coriander, cumin, distilled white vinegar, and water.
  • Sealed it in a ziplock bag and refrigerated it for a few hours
  • Made it into mini burger patties, grilled, and served them with sweet dinner roll

Note: If you prefer to have the chorizo burger to be on the milder side, do three tablespoon of paprika and one tablespoon of chili powder (instead of two for each).

Thanks for reading and I hope you’re having a great day wherever you are!

Beef Chorizo Sloppy Joe – Mini Burger Series

Beef Recipes, Burger

I had been wanting to try beef chorizo. Before this entry, I had only tasted a vegetarian version of chorizo, made from tempeh, and it was delicious. The wonderful smokey and peppery seasonings flavor had stayed in my food memory waiting to be experienced once again.  But how to prepare and enjoy beef chorizo was another question.

One Sunday morning I turned on the TV, flipped to Food Network, and saw an episode of the Sandwich King where the host, by chance, was making: Sloppy Jose with Chorizo, Charred Poblanos, and Avocado Crema. “Well, that’s it,” I thought, “My question received an answer.” 🙂 What a great coincidence. I accepted the show as a sign for me to continue the mini burger fiesta Jeff and I were having. This time it was with beef chorizo!

Here’s my adapted version of the Sandwich King’s recipe:

  • 1 Mexican beef chorizo (the packet I got was 10 oz or a bit more than a half a pound)
  • 1 cup store-bought refrigerated fresh salsa
  • Light shredded mozzarella
  • 2 red bell peppers (julienned)
  • Salt
  • Pepper
  • Cumin powder
  • 4-6 dinner rolls (halved)


  • Fire up the grill.
  • Prepare an aluminum foil, fold along the edges to create barrier (so that the meat and salsa won’t run away from the foil while cooking), and poke a few holes in the middle of the foil using a fork (to create a way out for the fat and moisture). Place on the grill.
  • Unwrap the chorizo and place on an aluminum foil.
  • Let the meat cook for 15-20 minutes (I choose to cook it on a grill outside because it could get very smokey and very fragrant).
  • After it cooks for 15 minutes, add the salsa to the meat, and let it cook for another 10 minutes. Place on a plate.
  • Saute the julienned red bell peppers with a little bit of canola oil, salt, pepper, and cumin powder (until the peppers become soft).
  • Toast the buns
  • Sprinkle the cheese on the bottom bun, add a scoop of the chorizo salsa mix, put a couple of sliced peppers on top of the mix, and place the top bun.

Since these sloppy joes are already so flavorful and rich, I opt out of making the avocado crema.

(Makes 6 delicious mini sloppy joes)

Mini Burger Series – Halibut Burger

Burger, Sandwiches, Seafood Recipes

Yesterday, I posted an article about my turkey mini burger with a mention of halibut mini burgers that I also did. Though Jeff and I love a good meaty and juicy beef burgers, we also enjoy other kinds. We take pleasure in having food variety. It definitely makes mealtime a lot more exciting. So here’s another alternative to the regular beef burger.

Spring has returned to earth. It definitely came back a lot earlier this year. The warmer air and bright sun create a perfect strolling weather to check out blossoms all around. Spring also means the start of grilling season for us. I love grilling outside. (Well, actually, Jeff does a lot of the grilling in our little patio 🙂 ) Recently, I made this delicious, light but yet filling, halibut mini burgers along with my turkey mini burgers. Halibut is definitely one of my favorite white fish. I enjoy its mild flavor and its substantial but fluffy texture. A perfect selection for my mini burger.


  • 2 large fillets of halibut (divide into 4 servings)
  • Olive oil to coat the fillets
  • Salt
  • Pepper
  • A sprinkle of ginger powder
  • A sprinkle of dried rosemary
  • Lemon juice (from half a lemon)

We will also need 4 burger buns or dinner rolls

Sauce (inspired by Rachael Ray’s)

  • 2 tablespoon of mayonnaise
  • 2 tablespoon of mustard
  • 1 teaspoon of dill
  • 1 teaspoon of chopped pickle
  • Lemon juice (from half of a lemon)
  • 1 teaspoon of Sriracha hot sauce


  • Mix the fish with all ingredients, cover with plastic wrap, and let marinate in the fridge for at least half an hour.
  • In a small bowl, mix mayo, mustard, dill, chopped pickle, lemon juice, and Sriracha for the sauce. Refrigerate until the fish is ready.
  • Spray the grill with olive oil so that the fish won’t stick
  • Grill the fish for 5 minutes on each side
  • Grill the buns/rolls for a minute or two
  • Spread the sauce on the top and bottom of the buns/rolls and drizzle a little on the fillet. Add cheese if you prefer. Stack up the burger.
  • Serve with roasted sweet peppers with artichoke hearts salad

Mini Burger Series – Turkey Burger with Spicy Mayonnaise Sauce

Burger, Poultry Recipes

I think food variety is key to exciting meals. So I try to expand our home-cooking menus. Thankfully, Jeff and I are pretty open to enjoying various types of food. It definitely makes cooking and eating to be a lot more fun.

One day the mood for burgers happened to strike me. Jeff and I both love a good burger. This time though, instead of going to our usual burger joint that night, I decided to make the burger. We just had a beef dish the day before so I thought of other meat alternatives to make a delicious burger. Turkey immediately came to mind followed by a meaty fish, like halibut. Couldn’t choose which one to make, I decided to do two mini burgers: turkey and halibut. I added roasted sweet peppers with artichoke hearts as the side salad. (Next posts: Halibut Burger and Roasted Sweet Peppers with Artichoke Hearts)

Ingredients for Turkey Burger:

  • 1 ½ pounds of lean ground turkey
  • Ginger powder
  • Chili powder
  • A teaspoon of minced garlic
  • Salt
  • Pepper
  • Green onions (chopped the white area and discard the green part)

We will also need:

  • 7 burger buns or dinner rolls
  • 7 slices of cheddar cheese

Ingredients for the sauce:

  • 2 tablespoon of mayonnaise
  • 1 tablespoon of dijon mustard
  • A sprinkle of dill leaves
  • 1 teaspoon of Sriracha hot sauce


  • In a big bowl, mix all of the ingredients for the burger and make five to seven patties from the mixture (depending on how big you want the patties to be)
  • In a smaller bowl, mix the ingredients for the sauce. Cover with a plastic wrap and keep in the refrigerator until the burgers are ready to serve.
  • Grill the patties for seven minutes on each side.
  • Place the cheese on top of the patties when they’re almost done.
  • Warm up the buns or rolls on the grill for a minute or two.
  • Spread the sauce on the top and the bottom of the buns, drizzle a little on the patties, and stack the burgers.
  • Serve with roasted sweet peppers and artichoke hearts salad.