Pork Chorizo Burger

Patty Ingredients

-14 ounces lean ground pork
-10 ounces fresh chorizo
-½ cup panko bread crumbs
-3 Tbsp. minced shallot
-2 Tbsp. finely chopped fresh Italian parsley leaves
-4 garlic cloves, minced or pushed through a press (we minced our garlic cloves)
-1 tsp. ground cumin
-½ tsp. smoked paprika
-½ tsp. dried thyme
-½ tsp. kosher salt
-¼ tsp. freshly ground black pepper

Additional Ingredients

-4 hamburger buns, split
-Extra-virgin olive oil


1.) Take a large mixing bowl out and add the patty ingredients to it, gently mixing them together until thoroughly blended. Using wet hands*, make 4 loosely packed patties that are roughly 4 inches in diameter and 1 inch thick. Don’t press the meat together too much or the patties will end up being tough. Using either your thumb or the back of a spoon (we used our thumb), make an 1-inch wide shallow indentation in the center of the patty to help prevent any puffing up while cooking on the grill. Stick the patties in the fridge in a single layer for anywhere from 30 minutes to 6 hours, covering the patties if you’re leaving them in longer than one hour. We decided to leave ours in for 2 hours.

2.) Prepare your grill for direct cooking over medium heat.

3.) Place the patties on the grill and close the lid, cooking the patties for 12 to 13 minutes or until the patties register 145 degrees on a thermometer, flipping halfway through or once the patties release from the grill without sticking. If flare-ups do occur, briefly move the patties over indirect heat. You’ll have to use a thermometer to know when the patties are done due to the chorizo staying kind of pink even when it’s cooked. During the last minute or so of cooking the patties, brush the cut sides of the buns with the extra-virgin olive oil and place them (cut side down) on the grill to get toasted. Remove the patties and buns from the grill, assemble them by simply placing a patty between a top and bottom bun and enjoy !

*Since we mixed the patty mixture together with our hands, we didn’t bother trying to get our hands any wetter than they already were.


Toasting the buns helps support the patty and keeps them from getting squished but this is still delicious even if you skip toasting the buns. We used a grill pan to cook the patties and it still turned out delicious. The patties have enough moisture and flavor that you don’t need any toppings to enjoy this burger !

We served this with Lime-Jalapeño Slaw.

Don’t know where we got this recipe from unfortunately.