Skip to main content

Spice Up Your Grill Game With This Chorizo Burger Recipe (and Some Malbec)

chorizo burger recipe aaron sanchez rerrazas de los andes reserva malbec
Image used with permission by copyright holder

Anybody can do classic burgers as the coals under grilling season continue to warm up, but that doesn’t mean it’s too soon to pull out some stops and show your friends and neighbors who’s going to be king of the grill over the next few months.

One way to make your burgers a little different than the usual is to change the type of meat your using. All-beef patties are perfect, but those patties get perfect-er (yes, we know it’s not a word) when you add more meat. In the case of the recipe below, which was created by chef Aarón Sánchez for Terrazas de los Andes, that second meat is the always-delicious chorizo.

This combination of flavors — beef, chorizo, adobo seasoning, red chimichurri sauce, and pickled onion salad — was chosen specifically to pair with Terrazas de los Andes’ Reserva Malbec. With a spicy character that delivers black pepper notes mixed with chocolate on the nose and a delicate body that is fairly juicy (and bursting with black fruit notes), the wine compliments the spicy chorizo and that slight char flavor imparted from grilling.

Chorizo and Beef Burger with Grilled Sweet Potato

(4 to 5 servings)


  • 1 lb chorizo (beef or pork)
  • 1 lb ground beef
  • 2 cups red chimichurri***
  • 2 cups arugula or farm greens
  • .5 cup Aarón’s Adobo*
  • .5 cup pickled onions**
  • 8 oz Mexican crema or sour cream
  • 3 tbsp olive oil
  • .5 tsp of salt
  • 5 pre-sliced burger buns
  • 3 limes; juice and zest of 2 limes plus juice of 1 lime
  • 1 sweet potato, peeled and sliced into quarter-inch thick medallions
  • 1 jalapeño
  • 1 bunch of cilantro, chopped with stems
  • Salt and fresh ground black pepper to taste


  1. Preheat grill or grill pan to medium-high heat.
  2. Make cilantro-lime crema: Add crema (or sour cream), jalapeno, lime juice, and zest from two limes, cilantro, and salt to a blender or food processor and combine until smooth. Remove from blender jar and set aside.
  3. In a bowl, combine chorizo, ground beef, and Aarón’s Adobo. Mix well. Season with salt and divide into four to five equal parts and gently shape into patties. Press a shallow thumbprint into the center of each patty.
  4. Cook patties on the grill, approximately three minutes per side (for medium-rare) or longer based on preference.
  5. Season sweet potatoes with 2 tablespoons olive oil, salt, and Aarón’s Adobo. Grill for 2 minutes per side.
  6. Remove patties and sweet potatoes from the grill and set them aside. Lightly toast buns on grill for approximately 30 seconds or until golden brown.
  7. Add arugula, pickled onions, 1 tablespoon olive oil, and juice of one lime to a bowl and season with salt and pepper to taste. Lightly toss until well mixed.
  8. To assemble each burger: Spread cilantro-lime crema on the bottom bun; add patty, sweet potato slice (or slices!), and red chimichurri; top with arugula and onion salad; and finish with top bun. Enjoy!


(Makes approximately 1.5 cups)


  • 2 pasilla chiles, stemmed, seeded, deveined, and torn into small pieces
  • 2 ancho chiles, stemmed, seeded, deveined, and torn into small pieces
  • .5 cup dried whole oregano (preferably Mexican)
  • .25 cup cumin seeds
  • .25 cup coriander seeds
  • .25 cup fennel seeds
  • .25 cup yellow mustard seeds
  • .25 cup Spanish paprika (pimento), preferably sweet or hot
  • 2 tbsp onion powder
  • 2 tbsp garlic powder


  1. Heat a dry skillet over medium-low heat. Pour in the cumin, coriander, fennel, and mustard seeds, along with the pieces of pasilla and ancho chiles. Toast, stirring constantly, until it’s very aromatic and just begins to smoke, about 3 minutes.
  2. Dump the mixture onto a plate and let it cool to room temperature. Grind it to a fine powder in a spice grinder or clean coffee grinder.
  3. Put the powder in a large bowl and add the oregano, onion powder, garlic powder, and paprika. Stir really well to combine.
  4. Store the adobo in an airtight container or resealable plastic bag in a cool, dark place for up to a month.


(Makes about 2 cups)


  • 6 whole cloves
  • 2 bay leaves
  • 2 large red onions, thinly sliced
  • 5 cups red wine vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp Kosher salt
  • 1 tsp ground black pepper
  • 1 tsp dried oregano (preferably Mexican)
  • .25 tsp dried red pepper flakes


  1. Combine all ingredients except the onions in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, then reduce the heat and cook until onions soften and wilt, 3 to 4 minutes.
  2. Remove the saucepan from the heat, cover, and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among Tupperware. Cover and refrigerate for up to 2 weeks.



  • 4 cloves of garlic, roasted
  • 3 limes, juiced
  • 2 Roma tomatoes, roasted
  • 1 can chipotle with adobo sauce
  • 1 bunch cilantro, chopped, stems included
  • .5 red onion (roasted or grilled)
  • 1 cup olive oil
  • 2 tbsp pimento (smoked paprika)
  • 1 tbsp salt


  1. Add all ingredients to a food processor or blender and blend until salsa-like consistency.

Read more: Mexican Cuisine Guide

Editors' Recommendations

Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
3 Best Honey Glazed Ham Recipes to Pork up Your Holiday Menu

The union of ham and honey is a loving one. Ham does the heavy lifting on the hearty, savory front while the honey keeps everything candied and mellow. What results is a timeless blend of flavors so delectably savory-sweet that it has become a quintessential holiday centerpiece. You can’t go wrong with the ol’ standby of a pineapple-glazed ham, but there are also a lot of other great ways to get your honey and ham better acquainted. To help you mix things up (or totally nail the classics), we called in the experts at the National Honey Board for three mouthwatering honey glazed ham recipes that pair well with good wine or cocktails.
Classic Honey Glazed Ham Recipe

This classic recipe is simple to prepare and tastes great. One the benefits of ham is that, unlike turkey, you don't have to worry about some of the meat being undercooked while other parts are dry. Simply heat up the ham and serve. This recipe comes from The Recipe Critic.

Read more
9 of the Best Meatball Recipes from Apps to Entrees
Feta lamb meatballs with creamy sauce.

Unless you're vegan, there aren't many bad things to say about our delicious friend, the meatball. Plus, even if you are vegan, you can enjoy great plant-based alternatives that even your carnivore friends would have difficulty telling the difference.

The thing about a meatball is that its tastiness isn't determined solely by the quality of meat. A great aspect of the meaty round boys is the ingredients that go into them. Depending on the flavor profile, there will usually be an array of seasonings, some type of binder (like eggs and breadcrumbs), and minced veggies. And while meatballs are great by themselves as an appetizer or a meal, they're also fantastic shoved in between bread, atop pasta or rice, and smothered in sauce.

Read more
5 Simple Super Bowl Desserts for Your Game Day Party
Chocolate pretzels.

We don't always associate the Super Bowl with dessert, but why not? It's the game we've waited all season for, so we might as well eat the things that bring us pleasure. Don't get me wrong, we're all about the dips and snacks and cocktails you should be chowing down on at least through the halftime performance. But as the game winds down and you crave something simple and sweet, you might be short on ideas.

Here are a few winning Super Bowl dessert ideas, to be enjoyed after your many main courses, no matter what the score of the big game.
Pre-Made Desserts for Super Bowl

Read more