Chorizo Burgers with Smashed Avocado & Crispy Fried Onions

Our town has very little to offer in the way of dining. There’s no cheap takeout, no Mexican restaurant, nowhere to grab a decent glass of wine or a cocktail on a Friday night. No upscale grocery store, no trendy food truck, and not even a reliably good slice of pizza.

But our village does have one real gem.

On the west side of town, across from Hank’s Hardware and beside the two-screen movie theater, a paint-peeling cow on a pole marks the spot. That weathered cow presides over Valley Meat Supply, a place that feels like a hipster butcher shop but run by locals who have been cutting meat for decades, often right from half carcasses hanging from the ceiling.

They sell beef from cows the owner raises on his nearby ranch, house-smoked bacon that’s addictive, and housemade salami that my son proudly calls “tiny meat.” You’ll also find the kind of northern Midwestern specialties you expect at a traditional meat market, such as lutefisk and lefse.

We’ve been shopping there since we moved here six years ago. The owners know our kids by sight, often handing them a slice of salami or a quarter for the jelly-bean machine. Last weekend, when Armando dashed in for bacon—because running out on a Saturday would be tragic—he returned with the local paper they’d set aside for us, since our kids were on the front page.

Our usual purchases are simple: thick-sliced bacon cut to order, a few slices of salami, a pound or two of ground beef, and occasionally other cuts like short ribs, flank steak, or lamb from a neighboring ranch.

The burgers in this post use that ground beef plus Mexican chorizo. They aren’t exactly health food, but like most indulgent dishes, they’re exceptional. The fat and spices from the chorizo melt into the beef as the patties cook, giving each bite a rich, smoky, spicy lift.

Pan-fried, these burgers are winter’s answer to grill cravings. Salted, smashed avocado and a generous pile of crispy fried red onion strings add cool creaminess and crunchy contrast that elevate the whole sandwich.

• More BURGER recipes
• More CHORIZO recipes

Chorizo Burgers with Smashed Avocado and Crispy Onions Recipe

Yield:
4 Burgers

Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Mexican chorizo blended with ground beef, topped with smashed avocado and a heap of crispy fried red onion strings.

Ingredients

For the burgers:

• 12 ounces ground beef
• 6 ounces Mexican chorizo
• 1 tablespoon vegetable oil
• 4 hamburger buns
• 1 ripe avocado
• Mayonnaise (optional)

For the onions:

• 1 large red onion, very thinly sliced (a mandolin works best)
• 1/4 cup flour (Wondra, if you have it)
• 1/2 teaspoon kosher salt, plus more for sprinkling
• 2 cups vegetable oil, for frying

Instructions

For the burgers:

1. Combine the ground beef and chorizo in a bowl and shape into four even patties.
2. Heat the vegetable oil in a large frying pan over medium heat. Add the patties and cook undisturbed for about 5 minutes, until well browned on one side. Flip and cook another 5 minutes, or until cooked through. Remove from heat and let rest in the pan while you prepare the onions.
3. Scoop the avocado flesh into a bowl, remove the pit, and sprinkle with salt. Mash a few times with a fork so it’s chunky, not completely smooth. Toast the burger buns.

For the onions:

1. Heat the frying oil in a large, heavy pan over medium-high heat. Toss the sliced onions with flour and salt until evenly coated.
2. Test the oil by dipping an onion piece in; it should bubble vigorously. If not, heat a bit longer. Shake off excess flour from a handful of onions and carefully add them to the hot oil. Don’t crowd the pan.
3. Fry until browned on the bottom, then flip with tongs and cook another 2–3 minutes until crisp. Transfer to a paper towel–lined plate and sprinkle with salt. Repeat with the remaining onions.
4. To assemble, spread smashed avocado on the bottom bun, top with a chorizo burger and a mound of crispy onions. Add mayonnaise to the top bun if you like, then close and serve.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 1693Total Fat: 155gSaturated Fat: 22gTrans Fat: 4gUnsaturated Fat: 124gCholesterol: 115mgSodium: 1016mgCarbohydrates: 37gFiber: 5gSugar: 5gProtein: 40g

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