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This beef and chorizo burger recipe delivers crispy, smoky-spiced patties that combine the best of two worlds—juicy beef and bold chorizo flavor. The secret lies in blending ground beef with crumbled chorizo, creating a patty that’s packed with deep, savory notes and a satisfying snap at every bite.
I’ve perfected this technique over years of testing, ensuring the perfect balance of texture and flavor in every mouthful.
The beauty of this recipe is its versatility—whether you’re grilling outdoors or cooking on the stovetop, the patties develop that crispy edge while staying tender inside.
The chorizo adds a smoky, slightly spicy kick that pairs perfectly with classic burger toppings or Mexican-inspired fixings like avocado, pickled onions, and cotija cheese. It’s the kind of dish that elevates a simple meal into something memorable.
What sets these burgers apart is how the chorizo transforms the patty from ordinary to extraordinary. The spices in the chorizo infuse the beef, creating layers of flavor that you won’t find in a standard burger.
Plus, the fat from the chorizo keeps the patties juicy, even as they develop that crispy crust. This is comfort food with a gourmet twist, and it’s sure to impress anyone who takes a bite.
Ready to elevate your burger game? These patties are foolproof, whether you’re serving them up for a backyard BBQ or a casual weeknight dinner. The recipe includes tips for customizing the toppings and cooking methods, so you can make them your own.
Let’s get started on burgers that taste like they came from a high-end smoker.
Ingredients for beef and chorizo burger
Juicy beef, smoky chorizo, and crispy edges—these ingredients make burgers that taste like a high-end smoker.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 lb | Coarse grind preferred |
| Chorizo (Spanish or Mexican) 🌶️ | ½ lb | Remove casings if needed |
| Yellow Onion 🧅 | 1 whole | Finely chopped for flavor base |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| All-Purpose Flour 🌾 | 2 tbsp | For binding patties |
| Mustard (Dijon) 🍯 | 1 tbsp | Adds tangy brightness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | ½ tsp | Enhances smoky flavor |
| Olive Oil 🫒 | 1 tbsp | For crispy sear |
| Egg 🥚 | 1 whole | Binds ingredients together |
| Burger Buns 🍞 | 4 whole | Toasted for texture |
| Cheddar Cheese (Optional) 🧀 | ½ cup | Shredded for melty goodness |
| Avocado (Optional) 🥑 | ½ whole | Sliced for creamy texture |
The chorizo is non-negotiable here. Spanish chorizo has more fat for juiciness, while Mexican chorizo packs extra heat—pick based on your spice tolerance. Trader Joe's and Whole Foods carry both, but check the refrigerated section for freshness. The beef should be 80/20 fat ratio—that extra fat keeps patties moist. If your store only has 85/15, it'll still work but needs slightly more attention while cooking. For the onion, yellow or red both work, but yellow has a slightly sweeter flavor that pairs better with the smokiness.
No chorizo? Swap for 2 tbsp of chorizo seasoning mixed with 1/4 cup beef fat or olive oil—but you'll lose that authentic smoky depth. Short on Dijon mustard? Yellow mustard works too, though it's less refined. The paprika is key for that smoky flavor; if you only have regular paprika, add an extra 1/4 tsp for intensity. For the patties, don't overmix—just combine everything until just combined, or you'll end up with tough burgers. The egg helps bind, but if you're making these ahead, skip the egg and add it right before cooking to prevent dryness.
Patties keep best in the fridge for 2 days before cooking—they actually develop more flavor overnight. If freezing, wrap tightly in parchment and store for up to 3 months. The chorizo and beef mixture can be prepped ahead and kept in the fridge for 1 day before forming patties. For that perfect crispy edge, let patties sit at room temp for 15-20 minutes before cooking. The buns? Toast them just before serving—butter them lightly for extra richness if you're feeling fancy.
Why You'll Love This Recipe
- Here’s what sold me: these burgers reheat like a dream. Slice them up for breakfast tacos the next morning, or toss them into a skillet with eggs for a lazy weekend brunch. The chorizo keeps them juicy, and the flour crust adds that satisfying crunch—no sad, dry reheats here.
- I’ll be real: this feeds six for the price of two steaks. The chorizo stretches the beef, the onions add bulk, and you’re left with enough patties to freeze half for later. Perfect for game day, potlucks, or the time your in-laws show up unannounced. (Yes, even on a Tuesday night.)
Step-by-step instructions for beef and chorizo burgers
Here's how to craft juicy, flavor-packed patties with a perfect smoky crust every time.
👨🍳 Step 1: Build the Flavor-Packed Mixture
In a large bowl, combine the 1 lb ground beef (80/20) and 0.5 lb chorizo (Spanish or Mexican). Use your hands to break up any large chunks of chorizo for even distribution. The chorizo will add its signature spicy, garlicky depth right from the start.
Add the finely chopped yellow onion and minced garlic cloves to the meat mixture. These aromatics will soften as they cook, infusing every bite with sweetness and savory warmth. Sprinkle in the 2 tbsp all-purpose flour, 1 tbsp Dijon mustard, 1.5 tsp salt, 1 tsp black pepper, and 0.5 tsp smoked paprika. Mix everything together until thoroughly combined—you should see the spices evenly distributed throughout the meat.
Here's the thing—don't overmix. Just combine until the ingredients come together. Overworking the meat develops gluten, which can make your burgers tough instead of tender. The mixture should look like a cohesive, slightly sticky mass with visible flecks of chorizo throughout.
🍳 Step 2: Form and Chill the Patties
Divide the mixture into 4 equal portions (about 4 ounces each for perfect-sized burgers). Gently shape each portion into a ¾-inch thick patty, using your fingers to create a slight dimple in the center. This prevents the burgers from puffing up too much as they cook.
Place the patties on a plate and cover them with plastic wrap. Refrigerate for at least 30 minutes—this is crucial. Chilling firms up the fat, which helps the burgers hold their shape and develop that coveted crispy crust instead of spreading into flat pancakes. I know it seems like waiting is the hardest part, but trust me on this step.
While the patties chill, lightly brush both sides of the 4 whole burger buns with 1 tbsp olive oil. This simple step creates a golden, toasted exterior that contrasts beautifully with the juicy patties. Set the buns aside on a wire rack.
🔥 Step 3: Cook the Patties to Crispy Perfection
Heat a skillet or grill grates over medium-high heat until it's smoking hot. Add the chilled patties and cook for 3-4 minutes per side for medium doneness. You'll know they're ready when they develop deep golden-brown crusts and internal temperature reaches 160°F on a meat thermometer.
Don't press down on the patties with a spatula—this squeezes out all the juices. Instead, let them develop that beautiful crust naturally. The chorizo fat will render out, creating a flavorful pool in the pan. Here's where the magic happens: in the last 30 seconds of cooking, sprinkle the patties with an extra pinch of salt and black pepper to intensify their flavor.
For those who like their burgers extra crispy, finish them under the broiler for 1-2 minutes while watching closely to avoid burning. The broiler creates a quick, intense heat that locks in juices while giving you that perfect charred crust we're after.
🥘 Step 4: Assemble the Burgers
Toast the burger buns in the same skillet (or under the broiler) for 30 seconds per side until they're golden and crisp. This adds another layer of texture that makes each bite satisfying.
Spread a thin layer of Dijon mustard on the bottom half of each bun—just enough to add that tangy brightness without overpowering. Place a cooked patty on the bottom bun and, if using, add ½ cup shredded cheddar cheese and slices from ½ whole avocado. Top with the other half of the bun.
Here's my pro tip: let the cheese melt slightly before serving. The residual heat from the patty will make it gooey and delicious. If you're serving immediately, the cheese will melt perfectly as you eat. For a more professional touch, you can also add a dollop of garlic aioli or spicy mayo on the bottom bun before assembling.
Pro Tips For Making Beef And Chorizo Burger
- CRUSH THE CHORIZO FIRST: Slice the chorizo into thin half-moons before mixing it into the beef—this way, it cooks evenly and releases its fat and flavor without turning into a greasy mess. I used to just crumble it in, and half the time it’d stay raw or burn. Thin slices guarantee every bite gets that smoky punch.
- SWEAT THE ONION LOW: Cook the diced onion and minced garlic in a cold pan over medium-low heat for 8–10 minutes until translucent but not browned. Rushing this step makes the burgers taste raw and harsh—patience here means the chorizo’s spice will shine, not fight for attention.
- DON’T OVERWORK THE MIX: Handle the beef-chorizo mix just enough to combine—no more than 10–12 gentle folds with your hands. Overmixing turns burgers dense and chewy. I learned this after making meatloaf-like patties that fell apart when grilled. Keep it loose; the fat needs room to render.
- USE FLOUR AS A BINDER: Toss the mixed beef-chorizo with 1–2 tablespoons of all-purpose flour before forming patties—it helps hold the chorizo’s moisture without making them dry. Skip this, and your burgers might crumble apart when flipping. (Yes, even if you’re using 80/20 fat—trust me.)
Make-ahead tips for this recipe
Prep Ahead for Patties
Form the patties up to 2 days in advance and store them in an airtight container lined with parchment paper. The flavors meld beautifully overnight, and the chorizo fat redistributes for juicier burgers.
When ready to cook, take them out of the fridge 30 minutes before cooking to bring them to room temperature. This ensures an even sear and prevents cold spots in the center. 💪
Freezer-Friendly Mixture
Make the meat mixture ahead and freeze it in a ziplock bag for up to 3 months. When you're ready to cook, thaw it in the fridge overnight. The chorizo stays flavorful even after freezing, though the texture might be slightly firmer.
Just add the egg and flour right before forming the patties to keep them tender. This is my go-to for busy weekends!
Chill Time Saves Shape
Never skip the 30-minute chill before cooking—this is non-negotiable for perfect patties. The cold fat firms up, preventing the burgers from spreading into sad, flat discs. I like to place them on a wire rack over a plate to catch any rendered fat.
This also helps them crisp up beautifully instead of steaming. Pro move: Use a meat mallet to gently flatten them to ¾-inch thickness after chilling for even cooking.
Bun Prep Shortcut
Toast your buns up to 1 day ahead and store them in a paper bag at room temperature. They'll stay fresh and crispy, ready to assemble burgers in minutes.
For extra convenience, slice any optional toppings like avocado or pickled onions ahead of time and store them in airtight containers in the fridge. This way, assembly is a breeze when guests arrive. ✨
Cooking Timeline
Plan to cook patties 15-20 minutes before serving. They hold well at 140°F in a warm oven (set to low) while you finish sides. If you're making a big spread, cook half the patties, keep them warm, then cook the rest fresh.
The chorizo keeps them juicy even when reheated, so no worries about drying out. For parties, I like to set up a build-your-own burger station with all toppings prepped and ready to go.
Reheating Leftovers
Leftover patties reheat beautifully in a skillet over medium heat for 2-3 minutes per side. Add a splash of water to prevent drying out. For buns, warm them in the oven at 350°F for 3-5 minutes until crispy again.
I find that the flavors actually deepen after a day or two, making leftovers taste even better. Store assembled burgers in parchment-lined containers to keep the buns from getting soggy. 🔥
Nutrition facts
Frequently asked questions
Can I make these burgers without chorizo?
The chorizo is what gives these patties their signature smoky, spicy depth—but you can absolutely make a version without it! Replace the 0.5 lb chorizo with 2 tbsp chorizo seasoning (mix with 1/4 cup olive oil) or 1 tbsp smoked paprika + 1 tsp cumin. The flavor won’t be identical, but you’ll still get a flavorful, juicy burger. Just add an extra pinch of salt to compensate for the missing saltiness from the chorizo.
How do I prevent the patties from falling apart?
Overmixing is the #1 culprit! Handle the meat mixture just until combined—no more than 10-12 strokes with your hands. The egg and 2 tbsp flour help bind, but don’t skip the 30-minute chill before cooking. This firms up the fat so the patties hold together. For extra insurance, use 80/20 ground beef (the fat keeps them cohesive) and avoid pressing them with a spatula while cooking.
What’s the best way to cook these on a grill?
Preheat your grill to medium-high heat (400-425°F) and clean the grates thoroughly. Place the chilled patties on the grill and cook for 3-4 minutes per side for medium doneness. The chorizo fat will create flare-ups—keep a spray bottle of water handy to control them. For that signature crispy edge, finish under the broiler for 30 seconds if your grill has one. Use a meat thermometer to check for 160°F internal temp.
Are these burgers kid-friendly?
They can be! The chorizo adds heat, but you can adjust spice levels. For milder burgers, use Mexican chorizo (milder than Spanish) or reduce the amount to 0.25 lb. Skip the smoked paprika or use regular paprika instead. Kids often love the cheesy, crispy texture—just assemble with their favorite toppings like ketchup, lettuce, or mild cheddar. Always let them customize their own burgers for a fun, interactive meal!
Can I make these in an air fryer?
Preheat the air fryer to 375°F and spray the basket lightly with oil. Cook the patties for 8-10 minutes, flipping halfway, until they reach 160°F internally and develop a crispy crust. The air fryer works surprisingly well for these—just watch closely in the last minute to avoid overcooking. For extra crispiness, broil for 1 minute after air frying. The chorizo fat renders beautifully in the air fryer!