May is National Burger Month and, to celebrate, Jewel’s Bakery and Cafe in Phoenix is dishing up a hearty, chorizo-infused burger (for May only) that begs to be whipped up for your Memorial Day barbecue.
50/50 Chorizo-Angus Burger
3/4 lb. ground chorizo
3/4 lb. ground angus beef
1 cup cilantro leaves
4 honey oat buns
4 eggs
4 oz Chipotle Aioli
1 avocado
4 slices of bacon
Baby spinach
Olive oil
Kosher salt and freshly ground black pepper
Heat a cast iron pan or grill pan to medium-high heat. Combine the chorizo and Angus and form into four balls and flatten with your palm. Add a drizzle of olive oil to the preheated pan and place the burgers on. With a spatula press each burger down further to form thin patties. Let them caramelize for three to four minutes without moving to form a good crust. Flip the burger and cook for another two to three minutes. Reduce the heat to medium low. Meanwhile, spread some aioli on both sides of each toasted bun. Place the cooked cheeseburgers on the toasted buns. Top each burger with bacon, avocado, spinach and a fried egg.
Mexican Coleslaw
5 Tbs Vinegar
½ cup sugar
1 ½ tsp ground mustard
¼ tsp salt
2 cups mayonnaise
1 lb of super slaw mix
1 jalapeno (finely diced)
1 bunch cilantro
1 lime
Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise, diced jalapeno and whisk to mix. Refrigerate for two hours. Roughly chop the cilantro and add to the super slaw mix. Add dressing and fresh lime juice to the slaw mix and toss.
Recipe: Chorizo-Angus Burger
