Chorizo Burgers - Page 2

Teniente · 08-12-13, 05:56 PM

Quote:

Originally Posted by larry

In my limited research, I found that what is called cured chorizo mainly comes from Spain. It is hard like peperoni and you slice it. Not sure if this is what the original recipe calls for. I am afraid if I used fresh chorizo and mixed it with raw hamburger and then grilled it, it would not get fully cooked?

I grill fresh chorizo all the time, no problems. Just be careful of the extra grease/drippings.

wessongroup · 08-12-13, 08:02 PM

Cook the chorizo and then mix with hambrger

Then cook

Never heard of the other stuff ... don't how I ever missed THAT ... Looks GOOD

"REAL" Basque Chorizo

Woooosh · 08-12-13, 08:44 PM

Quote:

Originally Posted by wessongroup

Cook the chorizo and then mix with hambrger

Then cook

Never heard of the other stuff ... don't how I ever missed THAT ... Looks GOOD

"REAL" Basque Chorizo

That chorizo recipe looks easy enough. Once you fill the natural casings, I think you age them by hanging them for a few weeks of dehydration. I don' t think chorizo is smoke-cured. Larry is right to make sure the internal meat temp comes up to a safe165 degrees- although if you grind your own sirloin for burgers and make your own chorizo I'd take a chance on a juicy medium-rare.

08-12-13, 08:02 PM	#22
wessongroup Join Date: 01-17-10 Location: Mission Viejo Posts: 2,523	Re: Chorizo Burgers Cook the chorizo and then mix with hambrger Then cook Never heard of the other stuff ... don't how I ever missed THAT ... Looks GOOD "REAL" Basque Chorizo __________________ Suicide hot line... please hold Last edited by wessongroup; 08-12-13 at 08:10 PM.