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Chorizo Beef Burgers with Smoky Tomato Aioli
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Smoky Tomato Aioli
- vegetable oil for brushing grill rack
- 6 (1 oz.) slices Manchego cheese
- 6 Telera rolls or sweet French rolls (split)
- 1½ cups baby arugula
- 3/4 cup smoked roasted almonds (coarsely chopped)
Orange Piquillo Relish
- 1/4 cup drained marinated sun-dried tomatoes
- 1 clove garlic (crushed)
- 1/2 cup mayonnaise
- 1 teaspoon hot smoked Spanish paprika
- 3/4 cup piquillo peppers (drained, sliced)
- 1 teaspoon grated orange zest
- 3/4 cup peeled, diced oranges
- 1/2 cup Castelvetrano olives (pitted, coarsely chopped)
- 1 tablespoon sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 cup finely chopped or grated red onion
- 3 tablespoons chopped flat-leaf parsley
- 1½ teaspoons roasted ground cumin
- 1½ teaspoons dried Mexican oregano
- 1¼ teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1½' pounds ground chuck
- 8 ounces finely chopped Spanish chorizo
- 4 teaspoons minced fresh garlic
- Fire up a full chimney of Original Kingsford® Charcoal, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F.
- To make the smoky tomato aioli, place the tomatoes and garlic in a food processor and process until smooth. Add the mayonnaise and paprika and blend. Transfer to a bowl, cover and refrigerate.
- To make the orange piquillo relish, combine all of the ingredients in a bowl and mix well. Cover and refrigerate.
- To make the patties, combine the onion, parsley, cumin, oregano, salt and pepper in a large bowl and mix well. Add the ground chuck and chorizo and mix gently but thoroughly. Shape into six ½-inch thick patties. Sprinkle garlic on both sides and gently press in.
- Brush the grill rack with vegetable oil. Place the meat patties on the oiled rack. Grill uncovered until they reach an internal temperature of 160°F. During the last 2 minutes of grilling, top each patty with cheese and place rolls cut sides down on the grill until lightly toasted.
- To assemble the burgers, spread smoky tomato aioli on the toasted sides of each roll. Layer each roll bottom with arugula and a cheese-topped patty. Top each patty with a dollop of orange-piquillo relish and a sprinkle of smoked almonds. Add the roll tops and serve.
Credit: Sutter Home’s Build a Better Burger