Spanish Chorizo Burger: Bold Iberian Flavors You Need to Try Today

If you’re craving a burger with a little extra flair, this Spanish Chorizo Burger delivers bold, smoky flavors that’ll transport your taste buds straight to Spain. Juicy, savory, and packed with the rich spices of chorizo, it’s a delicious twist on the classic burger we all know and love.

What I love most about this recipe is how effortlessly it combines the hearty comfort of a burger with the vibrant, zesty essence of Iberian cuisine. With every bite, you’ll get a perfect balance of spice, smokiness, and a touch of sweetness. It’s a crowd-pleaser that’s just as perfect for a casual weeknight dinner as it is for impressing guests at a backyard cookout.

Spanish Chorizo Burger: Bold Iberian Flavors

When it comes to creating a burger that stands out, the Spanish Chorizo Burger is one of my favorites. Its rich, smoky, and spiced flavor takes me straight to the heart of Spain. Let me walk you through how I craft this bold and unforgettable burger.

Ingredients

Here’s what you’ll need to bring those authentic Iberian flavors to life:

• 8 oz ground beef (80/20 blend) – Juicy enough to stay tender while cooking.
• 6 oz fresh Spanish chorizo – Removed from casing and crumbled.
• 1 egg – For binding the patties.
• ½ cup panko breadcrumbs – To hold everything together.
• 1 teaspoon smoked paprika – Enhances the smoky flavor.
• ½ teaspoon garlic powder – Adds depth.
• 1 teaspoon salt – To season the meat mixture.
• ½ teaspoon black pepper – Freshly ground for a touch of spice.
• 4 slices manchego cheese – Creamy, nutty Spanish cheese to melt on top.
• 4 brioche buns – Toasted to perfection for that buttery soft crunch.
• 3 tablespoons aioli – Optional, but adds creaminess to the burger.
• 1 small red onion – Thinly sliced for added bite.
• ½ cup arugula – Peppery greens to complement the bold flavors.
• Tomato slices – Fresh and juicy for balance.

Directions

1. Combine the Burger Base: In a large bowl, mix the ground beef and crumbled Spanish chorizo. Add the egg, panko breadcrumbs, smoked paprika, garlic powder, salt, and black pepper. Use clean hands to gently combine the mixture without overworking it.
2. Form the Patties: Divide the meat mixture evenly into four portions. Roll each portion into a ball, then flatten it into a patty about ¾ inch thick. Use your thumb to press a small indentation in the center of each patty. This helps them cook evenly.
3. Heat the Grill or Skillet: Preheat a grill or cast-iron skillet to medium-high heat. Lightly oil the grates or skillet to prevent sticking.
4. Cook the Patties: Place the patties on the grill or skillet. Cook for about 4-5 minutes on the first side until grill marks form. Flip carefully and cook for another 3-4 minutes for medium doneness. In the last minute of cooking, add a slice of manchego cheese to each patty and cover the grill or use a lid to help the cheese melt.
5. Toast the Buns: While the patties are cooking, lightly toast the brioche buns on the grill or in a hot skillet until golden brown. Set aside.
6. Assemble the Burger: Spread a thin layer of aioli on the bottom half of each bun. Add a few slices of tomato and a handful of fresh arugula. Place the chorizo patty with the melted manchego cheese on top. Add some red onion slices, and then finish with the top bun.
7. Serve and Enjoy: Serve the chorizo burgers warm, pairing them with some crispy patatas bravas or a simple side salad for the full Spanish experience.

Ingredients

Creating the perfect Spanish Chorizo Burger starts with quality ingredients packed with bold flavors. Here’s everything you’ll need to make these unforgettable burgers.

For The Burger Patties

• 1 pound ground beef (80/20 for the best flavor and juiciness)
• 1/2 pound fresh Spanish chorizo, casings removed
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For The Toppings

• 4 slices manchego cheese
• 1/4 cup roasted red peppers, thinly sliced
• 1/2 cup caramelized onions (cook down 1 large onion in olive oil until golden brown)
• 4 tablespoons garlic aioli or light mayo
• Handful of baby arugula or fresh greens

For The Bun Or Bread

• 4 brioche burger buns, lightly toasted
• Optional: a light smear of butter for toasting the buns

Tools And Equipment

When it comes to crafting the perfect Spanish Chorizo Burger, having the right tools and equipment makes all the difference. Over the years, I’ve learned that the right gear not only streamlines the process but also ensures that every bite is packed with flavor and perfectly cooked. Here’s a list of what I use to create these bold Iberian-style burgers:

Essential Tools

• Large mixing bowl: Perfect for combining ground beef, fresh chorizo, and seasonings without making a mess.
• Kitchen scale (optional): Ideal for measuring out equal burger patties so they cook evenly.
• Sharp chef’s knife: For slicing toppings like roasted red peppers, greens, and manchego cheese.
• Cutting board: A sturdy surface for prepping vegetables, cheese, and buns.

For Cooking

• Grill or cast-iron skillet: I love grilling for that smoky outdoor flavor, but a cast-iron skillet works wonders for locking in moisture and creating a crispy, caramelized crust on the patties.
• Tongs or wide spatula: Essential for flipping those juicy patties without breaking them apart.
• Meat thermometer: This is non-negotiable for me. For burgers that stay juicy and safe to eat, I cook patties to an internal temperature of 160°F.

For Assembly

• Butter knife or silicone spatula: To easily smear garlic aioli onto the toasted brioche buns.
• Pastry brush: Great for lightly buttering the buns before toasting, adding an extra layer of flavor.
• Serving platter: Perfect for arranging your finished burgers with a stack of optional sides, like patatas bravas or a crisp salad.

I’ve learned that having these tools handy ensures the process is smooth, and it makes the final product look and taste restaurant-worthy. Whether you’re grilling in the backyard for friends or firing up the skillet indoors, these essentials keep the experience fun and fuss-free.

Directions

Making the Spanish Chorizo Burger is a simple, flavorful process that combines bold Iberian ingredients and classic burger techniques. Follow these steps to create a juicy, smoky masterpiece right in your own kitchen or backyard.

Prep

1. Chorizo and beef blend: In a large mixing bowl, combine 1 pound of ground beef with 1/2 pound of fresh Spanish chorizo, casing removed. Add 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon ground cumin, and a pinch of salt and black pepper. Use your hands to gently mix until fully incorporated, being careful not to overwork the meat.
2. Form patties: Divide the mixture into four equal portions and shape them into patties about 4 inches in diameter and 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb to prevent puffing during cooking. Refrigerate the patties for at least 15 minutes to help them hold their shape.
3. Prepare toppings: Slice manchego cheese into thin pieces. Roast and slice red peppers if needed. For the caramelized onions, heat 1 tablespoon of olive oil in a skillet over medium heat, add thinly sliced onions, and cook for 15-20 minutes, stirring occasionally, until softened and golden brown. Set aside.

Cook

1. Heat the grill or skillet: Preheat your grill to medium-high heat, about 400°F, or heat a cast-iron skillet over medium heat. Lightly oil the grates or pan to prevent sticking.
2. Cook patties: Place the patties on the grill or skillet. Cook for 4-5 minutes on each side, flipping once, until the internal temperature reaches 160°F. Add the manchego cheese slices on top during the last 1-2 minutes of cooking to let them melt beautifully.
3. Toast buns: While the patties are cooking, lightly toast the brioche buns on the grill or skillet. For an extra special touch, spread a thin layer of butter on the cut sides before toasting.

Assemble

1. Build the base: Begin with the bottom brioche bun. Spread a generous layer of garlic aioli and top with a handful of fresh greens, like arugula or baby spinach.
2. Add the patty: Place the cooked patty with melted manchego cheese on top of the greens.
3. Layer the toppings: Add roasted red peppers and a spoonful of caramelized onions over the patty for a burst of flavor and texture.
4. Finish it off: Spread a thin layer of garlic aioli on the top bun and place it over the assembled burger. Serve immediately with your favorite Spanish-inspired sides.

Serving Suggestions

When it comes to serving the Spanish Chorizo Burger, I like to lean into the bold Iberian flavors and pair them with sides and accompaniments that enhance the experience. Let me share a few of my favorite serving suggestions to take this burger to the next level.

Classic Spanish-Inspired Sides

• Patatas Bravas: Crispy fried potatoes with a smoky, spicy tomato sauce and garlic aioli drizzle. These are a natural match for the chorizo in the burger.
• Pan con Tomate: Toasted bread rubbed with fresh garlic, topped with grated ripe tomatoes, a drizzle of olive oil, and a sprinkle of sea salt. It’s simple but incredibly flavorful.
• Spanish-Style Slaw: Thinly sliced cabbage and carrots tossed in a vinaigrette made with olive oil, sherry vinegar, smoked paprika, and a hint of Dijon mustard. This light and zesty side provides a refreshing contrast to the richness of the burger.

Extra Toppings for the Bold

For those who love to customize, I always set up a little topping bar on the side:

• Pickled red onions for a tangy crunch.
• Thinly sliced jamón serrano for extra cured meat goodness.
• A dollop of spicy harissa for those who want an extra kick.

Drink Pairings

A great burger calls for an equally great drink:

• Sangria: A chilled red wine sangria packed with citrus fruits complements the spices beautifully.
• Craft Beer: Opt for a good Spanish lager or a hoppy IPA to balance the smoky flavors.
• Spanish Red Wine: A medium-bodied Tempranillo or Grenache is ideal for bold flavor lovers.

Plating Tips

I always recommend serving the burger on a rustic wooden board or a simple white plate to let the colors of the fresh ingredients pop. Sprinkle a touch of smoked paprika over the plate before serving for an extra touch of flair.

No matter how you serve it, this burger’s vibrant flavors will steal the show.

Make-Ahead And Storage Tips

When I’m experimenting with bold flavors like this Spanish Chorizo Burger, I love finding ways to simplify the process for busy weeknights or cookout prep. Here’s how you can make portions of this burger ahead of time and store everything to keep the flavors fresh and vibrant.

Preparing the Patties Ahead of Time

Mixing the ground beef, fresh chorizo, and seasonings can be done up to 24 hours in advance. Once combined, shape the mixture into patties and place them on a tray lined with parchment paper. Cover tightly with plastic wrap or place them in an airtight container. Store the patties in the refrigerator until you’re ready to cook. Just don’t skip this—you’ll want those flavors to meld overnight for extra depth.

Storing Toppings

• Caramelized Onions: Make these up to three days in advance. Store them in an airtight container in the fridge. When ready to serve, gently reheat them in a skillet over low heat.
• Roasted Red Peppers: If you’re prepping these yourself, you can roast, peel, and slice them up to three days early. Keep them chilled in an airtight container, drizzled with olive oil to prevent drying out.
• Garlic Aioli: You can make this up to one week in advance. Keep it sealed in the fridge to ensure it stays creamy and flavorful.

Freezing the Patties

If you’d like to make and freeze the patties for future use, here’s my trick: after forming the patties, place them on a parchment-lined baking sheet and freeze them flat for about 1-2 hours so they hold their shape. Once frozen, transfer the patties to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. When you’re ready to cook, let them thaw in the refrigerator overnight for even cooking.

Storage After Cooking

Let’s say you’ve grilled a few extra chorizo patties (not uncommon in my world). Here’s how to store them:

• Cool the cooked patties to room temperature.
• Wrap each patty individually in aluminum foil and store in an airtight container in the fridge for up to 3 days.
• Reheat in a skillet over medium heat, adding a splash of water and covering the skillet to maintain moisture.

Brioche Buns

For perfectly toasted buns every time, I recommend slicing and toasting them fresh. However, you can lightly toast them ahead of time and store them at room temperature in a sealed bag for the day. A quick pop in the oven or on the grill will refresh that golden, buttery surface.

By prepping these components in advance, you’ll get to spend less time stressing in the kitchen and more time enjoying every flavorful bite of this incredible burger with friends and family.

Conclusion

The Spanish Chorizo Burger brings a burst of bold Iberian flavors to your table, blending the comfort of a classic burger with the vibrant spices of Spain. It’s a dish that’s as versatile as it is unforgettable, perfect for casual meals or impressing guests.

With the right ingredients, tools, and a little prep, you can create a restaurant-worthy burger that’s packed with smoky, savory goodness. Whether paired with Spanish sides or enjoyed on its own, this burger is sure to be a crowd-pleaser. Give it a try and savor the rich, flavorful journey it offers!