Beef and Chorizo Burger

I made this burger for my friends and it put them all in a food coma. There’s no such thing as a perfect burger because everyone’s idea is different. When I go out to eat, I always order a basic burger but at home, that’s not an option. every time I make a burger, its always different from the previous one. I always mix the beef with pork but in this recipe I took it up a notch and added chorizo to the mix. That combined with the Grass-fed chuck is what takes this burger to the next level. This is MY perfect Burger. I LOVE IT.

Most of the time, I like making my sauces from scratch, but since I wanted to spend more time with my friends rather than cooking, I bought this Bourbon sauce at my local whole foods and just added some full fat greek yogurt and some smoked paprika to it. So good!

Ingredients

Chorizo Sausage links or ground chorizo.
Grass Fed Ground beef 80/20( grass-fed makes a hell of a difference, spend the extra $2, yo!)
Brioche Buns
Bourbon Sauce
Sliced Sweet Onions
Eggs
Olive Oil
Butter
Beechers cheese
S&P
Smoked Paprika
Brown Sugar
Arugula or any other favorite green

Instructions

For the Buger: mix the Chorizo and Beef and season with S&P, Smoked paprika and a little bit of olive oil. You don’t need to add anymore seasonings because all the flavor will be in the chorizo. Set aside until you’re ready to cook.
For the Onions: Add olive oil and butter to a skillet on medium-high heat. Add the onions and cook for about 10 min, stirring occasionally. sprinkle the onions with salt, pepper and brown sugar. Lower the temperature to medium. You want a balance between allowing the pan to get hot enough to caramelize the onion (when the natural sugars in the onion and start to brown) and keeping the pot from getting so hot that the onions dry out.If it becomes an issue, you can add a couple tablespoons of water to the pan to help the onions from drying out too much.Stir occasionally, scraping up any browned bits from the bottom of the pan. Note that the browned bits is where the taste is at.
Cook for another 30 minutes to an hour,The longer you cook, the more caramelized and browned. taste test it. When its sufficient to your taste, set aside.
For the Bourbon Sauce; in a small bowl, add the Bourbon sauce, the greek yogurt and some smoked paprika. set aside.
Before you grill the burgers, make the eggs. with the skillet drizzled with olive oil on high heat, I add the eggs to the pan, sprinkle some pepper on the top and lower the heat to low.I let the eggs cook untouched until the egg whites are no longer translucent and the yolk is still soft.
With your grill heated to about 450F, place your burgers on the grill and cook for about 3-4 minutes.
flip and place off heat. Cook for another 5-6 minutes with cheese melting on top. Grill the buns until they are slightly charred.
smear the burger buns with the bourbon sauce first, then the arugula (or whatever green you’re using) beechers cheese, caramelized onion, egg and more bourbon sauce.
Enjoy! Btw, you will have the ITIS. Don’t say I didn’t warn ya!