burger week el chorizo pico de gallo avocat sauce piquante firebarns tequila lime
35 minutes • 4 burgers

El Chorizo Burger Week

To celebrate Burger Week, here's a double smash burger with chorizo sausage meat, topped with melted cheese, crispy bacon, guacamole, a spicy pico de gallo with Firebarns Tequila Lime, and a creamy Rhum Chipotle mayo.

Ingredients

Smash Burgers

  • 600 g chorizo sausage meat
  • 8 slices bacon, 2 per burger
  • 8 slices orange cheese
  • 4 brioche burger buns
  • Pickled jalapeños, to taste
  • Tortilla chips, lightly crushed
  • A little butter or oil for grilling the buns

Classic Guacamole

  • 2 ripe avocados
  • Juice of ½ lime
  • 2 tbsp finely chopped red onion
  • 2 tbsp chopped fresh cilantro
  • Salt and pepper, to taste

Tequila Lime Pico de Gallo

  • 2 Italian tomatoes, finely diced
  • ¼ red onion, finely diced
  • 2 tbsp chopped fresh cilantro
  • 1 to 2 tbsp Firebarns Tequila Lime hot sauce
  • Juice of ½ lime
  • Salt, to taste

Rhum Chipotle Mayo

  • ½ cup Firebarns x Zac Bulle Mayo
  • 1 to 2 tbsp Firebarns Rhum Chipotle hot sauce
  • 1 tsp olive oil
  • Freshly ground black pepper, to taste

Preparation

  1. Coarsely mash the avocados in a bowl. Add the lime juice, red onion, and cilantro. Season with salt and pepper and mix, keeping some texture. Refrigerate.
  2. Combine the tomatoes, red onion, cilantro, lime juice, and Firebarns Tequila Lime sauce to make the pico de gallo.
  3. Lightly salt and let sit for about ten minutes. Drain excess liquid before assembling to prevent the burgers from getting soggy.
  4. In a small bowl, mix the mayonnaise, Firebarns Rhum Chipotle sauce, olive oil, and a good amount of black pepper. Refrigerate.
  5. Preheat the griddle to medium-high heat. Lay out the bacon slices and cook until golden brown and crispy.
  6. Remove the bacon and place it on paper towels. Keep a thin layer of bacon fat on the griddle for cooking the smash burgers.
  7. Increase the griddle heat so the surface is very hot.
  8. Divide the chorizo sausage meat into 8 equal balls, without compacting them too much. Place the balls on the griddle, spacing them sufficiently, then firmly smash them with a stiff spatula to form thin patties.
  9. Cook the patties for 2 to 3 minutes without moving them, until the edges are crispy and a nice crust has formed.
  10. Flip the patties, then immediately place a slice of orange cheese on each. Continue cooking for 1 to 2 minutes, until the cheese is melted and the chorizo is fully cooked. The internal temperature should reach 71 °C.
  11. Stack two patties for each burger and keep them warm on a less hot area of the griddle.
  12. Reduce heat slightly if necessary. Butter the inside of the buns and place them, cut-side down, directly on the griddle.
  13. Grill for 1 to 2 minutes, until golden brown and
    slightly crispy.
  14. Spread a generous layer of Rhum Chipotle mayo on the bottom bun.
  15. Add the double cheese chorizo smash, then 2 slices of crispy bacon per burger. Garnish with guacamole, Tequila Lime pico de gallo, pickled jalapeños, and a handful of lightly crushed tortilla chips.
  16. Add a final drizzle of Rhum Chipotle mayo, close the burger, and serve immediately.

Featured Products

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Tequila Lime Hot Sauce 200 ml
$7.99 CAD
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Rhum Chipotle Hot Sauce 200 ml
$7.99 CAD
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Zac Bulle's Mayonnaise
$7.99 CAD

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