Breakfast Chorizo Burgers
User Reviews
5.0
3 reviews
Excellent
Breakfast Chorizo Burgers
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These Breakfast Chorizo Burgers are a hearty breakfast or brunch with spicy chorizo burgers, pico de gallo and a fried egg!
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Ingredients
Chorizo Burgers
- 12 oz ground chorizo meat
- 1/2 tsp cayenne pepper optional
Pico De Gallo
- 2 roma tomatoes cut into cubes or sliced
- 1 shallot chopped or sliced
- 1/2 Handful of cilantro chopped
- 1/2 lime juice
- salt and pepper
Chipotle Mayonnaise
- 1/2 cup mayonnaise
- 1/2 lime
- 1/2 tsp heaped chipotle spice
Breakfast Chorizo Burger
- 4 English muffins split and toasted
- 12 slices pickled jalapeno or more
- Sliced avocado
- 4 fried eggs
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Instructions
- Mix in the cayenne pepper into the chorizo meat. Divide the chorizo meat into four portions. Flatten the meat into thin patties.
- Pan fry the chorizo burger patties in a medium-high heat pan or griddle or cast iron pan, about 3 - 4 minutes per side, until cooked through. Remove the patties from the pan and let them rest before using them in burgers.
- Rested chorizo burgers can be used immediately, or can be frozen for later use. Place the burger patties in a stack with wax paper between each, in an air-tight container, OR freezer bag. Place the frozen patties in the fridge overnight to thaw, and then microwave for 2 minutes to reheat.
Pico De Gallo
- Mix all the ingredients and season with salt and pepper. Use immediately, or refrigerate for a couple of hours.
- Alternatively, you can layer the sliced ingredients in the burger separately without mixing them.
Chipotle Mayonnaise
- Mix the mayonnaise, chipotle seasoning and lime juice together. Cover and keep in the fridge until needed.
Breakfast Chorizo Burgers
- Split the English muffins and toast them in your toaster or toaster oven.
- Place the heated chorizo burger on the bottom half of your English muffin. Top it with pico de gallo, or the sliced vegetables, pickled jalapeno, sliced avocado, and a fried egg. Serve.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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