The tumbleweeds roll by, the dust settles, and the sun sets over the cacti into a beautiful pink and orange painting; that’s when you know it’s time to get on home for supper. If you want a taste of the region that will fill you up and is full of flavor, Southwest Burgers are it. The spicy chorizo and savory ground beef patties are tangy, perfectly seasoned, and oh, so juicy. Placed on a toasted sesame seed bun and topped with some fresh spinach, pickled veggies, and zesty horseradish, you’ll be proud of the land on which you live. Serve Southwest Burgers with your favorite chunky potato salad or a big ‘ole serving of crispy french fries, you’ll be filled to the brim and ready for another day of hard workin’.
Ingredients
- 1/3 cup sugar
- 1/3 cup water
- 1/3 cup cider vinegar
- 1/2 large red onion, halved and thinly sliced
- 1 jalapeno pepper, seeded and sliced
- 6 ounces ground beef or bison
- 1/4 pound fresh chorizo or bulk spicy pork sausage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 sesame seed hamburger buns, split
- 1/2 cup fresh baby spinach
- 2 tablespoons horseradish, peeled and grated
Directions
Step 1 –In a large bowl, whisk the sugar, the water, and the vinegar together until the sugar is dissolved.
Step 2 –Add the red onion and the jalapeƱo to the sugar mixture and let stand for at least 1 hour and up to overnight.
Step 3 –Preheat the grill to medium heat.
Step 4 –Prepare the grill grates for grilling.
Step 5 –Using your hands, combine the beef and the chorizo.
Step 6 –Still using your hands, shape the beef mixture into two patties, about 3/4-inch to 1-inch-thick each. Make sure to indent the middle of the patties.
Step 7 –Sprinkle the patties with the salt and the pepper.
Step 8 –Grill the patties, covered, until an instant thermometer reads 165 degrees F, about 6-8 minutes on each side.
Step 9 –Grill the buns, cut side down, until toasted, about 30-60 seconds.
Step 10 –Drain the pickled vegetables.
Step 11 –Place the cooked burgers on the toasted buns and top with the spinach, the pickled veggies, and the horseradish.
Step 12 –Serve.
