RECIPES: Recipe Details

Rate This Burger 
No votes yet

Cuban Chorizo Burgers with Sundried Tomato Shallot Butter


Seasoning Mix
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp ground mustard powder
1/2 tsp dried thyme leaves
1/2 tsp dried basil leaves
1/8 tsp ground fenugreek seed
1/4 tsp fresh ground black pepper
1/4 tsp ground white pepper

Sundried Tomato Shallot Butter
10 tbsp unsalted butter, softened at room temperature
1/4 cup diced shallots
1/4 cup chopped sundried tomatoes
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 tsp fresh garlic, pressed through garlic press
1/2 tsp Louisiana-style hot sauce

1-1/2 lb fresh ground sirloin
6 oz Klements El Rey Mild Chorizo (or other favorite Chorizo), removed from casing
1/4 cup Progresso Garlic & Herb bread crumbs (or other garlic bread crumbs)

6 high-quality hamburger buns, split
Vegetable oil, for brushing on grill
6 thin slices honey ham
6 deli-style slices Havarti Cheese


Combine the seasoning mix ingredients in a small bowl and mix thoroughly. Cover and set aside.

Preheat a gas grill to medium-high.

To prepare the Sundried Tomato Shallot Butter, place all ingredients except the hot sauce into a food processor. Process until completely mixed, stopping occasionally to scrape down sides. Scrape into a bowl and stir in hot sauce until well incorporated. Cover and set aside.

To prepare the patties, place the ground sirloin into a large bowl. Crumble the chorizo into the bowl. In a separate small bowl, combine the bread crumbs and 1 tsp of the seasoning mix (set the remaining seasoning mix aside). Add to the meat and combine well, handling quickly and lightly to avoid compressing the mixture. Form into 6 equally sized patties, and sprinkle both sides of each with 1/4 tsp of the reserved seasoning mix, distributing evenly. Cover with plastic wrap and set aside until ready to grill.

Spread each side of the split buns with 1 tsp of the butter mixture (reserve remaining butter), cover with plastic wrap & set aside.

Brush the grill rack with oil, turn heat down to medium. Place patties on the grill, offsetting them from the flames to avoid flare-ups. Cook to an internal temperature of 160, approximately 5-7 minutes on each side. During the last 5 minutes, place 1 tsp of the reserved butter mixture on each patty and place the ham slices, wrapped in foil, on the grill. Just before patties are done, place a slice of Havarti cheese on each and allow to melt.

To assemble the burgers, place a patty on each bun bottom and top with a slice of ham. Add the bun top and enjoy!


Although the seasoning mixture makes it look like there are numerous ingredients in these burgers, they are actually relatively simple to make. Sargento makes a great pre-packaged deli-style sliced Havarti cheese.