18 Spicy Chorizo Burgers Recipes Delight

There’s something undeniably irresistible about biting into a juicy, spicy chorizo burger, especially when it’s packed with flavors that dance on your palate. Whether you’re craving a quick weeknight dinner or planning a weekend BBQ feast, these 18 chorizo burger recipes are here to spice up your meal rotation. Get ready to explore a world of bold tastes and easy-to-make delights that’ll have everyone asking for seconds!

Spicy Chorizo and Cheese Stuffed Burgers

Hold onto your taste buds—these Spicy Chorizo and Cheese Stuffed Burgers are about to blow your mind. Packed with heat and oozing with cheesy goodness, they’re the ultimate game-day grub.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 lb spicy chorizo, casing removed
• 1 cup shredded sharp cheddar cheese
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, just a pinch of each
• 4 burger buns, lightly toasted
• A splash of olive oil for grilling

Instructions

1. In a large bowl, mix the ground beef, chorizo, smoked paprika, garlic powder, onion powder, salt, and pepper until just combined—don’t overmix to keep the burgers tender.
2. Divide the mixture into 8 equal portions. Flatten each into a thin patty, about 1/4 inch thick.
3. Sprinkle a generous amount of cheddar cheese onto the center of 4 patties, leaving a small border around the edges.
4. Top each cheese-covered patty with another patty, sealing the edges tightly to encase the cheese—no leaks allowed!
5. Heat your grill or skillet to medium-high (about 375°F) and lightly brush with olive oil to prevent sticking.
6. Grill the stuffed burgers for 4-5 minutes per side, or until the internal temperature hits 160°F for perfect doneness.
7. Let them rest for 2 minutes off the heat—this keeps all that juicy goodness inside when you take the first bite.
8. Serve on toasted buns with your favorite toppings. Pro tip: A dollop of chipotle mayo takes it to the next level.

Spicy, cheesy, and utterly irresistible, these burgers have a surprise in every bite. Try serving them with crispy sweet potato fries for a match made in flavor heaven.

Chorizo Beef Blend Burgers with Avocado Salsa

Bold flavors collide in this Chorizo Beef Blend Burger topped with zesty Avocado Salsa. Perfect for grilling season, these burgers pack a punch with every bite.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 lb chorizo, casing removed
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced (keep seeds if you like heat)
• A splash of lime juice (about 1 tbsp)
• A couple of cilantro leaves, chopped
• Salt, just a pinch
• 4 burger buns, lightly toasted

Instructions

1. Preheat your grill to medium-high, about 400°F. Tip: A well-heated grill prevents sticking.
2. In a bowl, mix ground beef and chorizo until just combined. Overmixing can toughen your burgers.
3. Form into 4 equal patties, about 1 inch thick. Press a slight dimple in the center to keep them from puffing up.
4. Grill burgers for 4-5 minutes per side for medium-rare. Tip: Only flip once to get a perfect crust.
5. While burgers cook, toss avocado, red onion, jalapeño, lime juice, cilantro, and salt in a bowl for the salsa.
6. Toast buns on the grill for the last minute of cooking. Tip: A little char adds great flavor.
7. Assemble burgers with a generous scoop of avocado salsa on top.

The chorizo beef blend is juicy with a smoky kick, while the avocado salsa adds a fresh, creamy contrast. Serve with a side of sweet potato fries for the ultimate meal.

Grilled Chorizo Burgers with Chipotle Mayo

Zesty and bold, these Grilled Chorizo Burgers with Chipotle Mayo are your next BBQ showstopper. Packed with smoky flavors and a kick, they’re ridiculously easy to whip up.

Ingredients

• 1 lb ground chorizo (the good stuff)
• 4 burger buns, lightly toasted
• 1/2 cup mayo
• 2 tbsp chipotle in adobo, minced
• A squeeze of lime juice
• A handful of arugula
• A couple of slices of pepper jack cheese
• A splash of olive oil

Instructions

1. Fire up your grill to medium-high, about 400°F. No grill? A cast-iron skillet works wonders.
2. Mix the mayo, chipotle, and lime juice in a bowl. Set aside for that smoky, tangy kick.
3. Divide the chorizo into 4 patties. Keep them thick—they’ll shrink a bit.
4. Drizzle olive oil on the patties to prevent sticking. Grill for 4 minutes per side. Flip only once for those perfect grill marks.
5. Top with pepper jack in the last minute. Let it melt into gooey perfection.
6. Slather the chipotle mayo on both sides of the buns. Layer arugula, then the patty. Crown it with the top bun.

Now, the first bite—juicy, smoky chorizo meets the creamy, spicy mayo. Serve with a cold beer or pile on extra arugula for a fresh crunch.

Chorizo and Black Bean Veggie Burgers

Craving a burger that packs a punch? These Chorizo and Black Bean Veggie Burgers are your ticket to flavor town—spicy, smoky, and totally meat-free.

Ingredients

• 1 cup of cooked black beans, mashed
• 1/2 cup of chorizo-style soy crumbles
• 1/4 cup of breadcrumbs
• 1 egg, beaten
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 tsp of smoked paprika
• 1/2 tsp of cumin
• Salt, just a pinch

Instructions

1. In a large bowl, mix the mashed black beans, chorizo-style soy crumbles, breadcrumbs, beaten egg, minced garlic, smoked paprika, cumin, and salt until well combined.
2. Shape the mixture into 4 patties, about 1/2 inch thick. Pro tip: Wet your hands to prevent sticking.
3. Heat a splash of olive oil in a skillet over medium heat. Once hot, add the patties.
4. Cook for 4-5 minutes on each side, until golden brown and crispy. Don’t flip too early—let them get a good crust.
5. Serve on toasted buns with your favorite toppings. Extra tip: A slice of avocado and a drizzle of chipotle mayo take these burgers next level.

Amazingly, these burgers are crispy on the outside, tender inside, with a smoky kick that’ll have everyone asking for seconds. Try stacking them with crispy onion rings for an epic crunch.

Chorizo Turkey Burgers with Mango Chutney

Get ready to shake up your burger game with these Chorizo Turkey Burgers topped with sweet and spicy mango chutney. Perfect for those who love a bold twist on classic flavors.

Ingredients

• 1 lb ground turkey (the leaner, the better for sticking together)
• 1/2 lb chorizo, casings removed (go for the spicy kind if you dare)
• 1/4 cup breadcrumbs (panko works wonders here)
• 1 egg (the glue that holds it all together)
• 2 cloves garlic, minced (because everything’s better with garlic)
• A splash of olive oil (for that perfect sear)
• Salt and pepper (just a pinch to wake up the flavors)
• 1 cup mango chutney (homemade or store-bought, no judgment)
• 4 burger buns (toasted, because texture matters)

Instructions

1. In a large bowl, mix the ground turkey, chorizo, breadcrumbs, egg, and minced garlic until just combined. Overmixing makes tough burgers, so keep it gentle.
2. Divide the mixture into 4 equal parts and shape into patties. Pro tip: Make a slight indent in the center of each patty to prevent puffing up during cooking.
3. Heat a splash of olive oil in a skillet over medium-high heat. Once hot, add the patties and cook for 5-6 minutes on each side, or until a meat thermometer reads 165°F.
4. While the burgers cook, toast the buns until golden. This step is non-negotiable for that crunch.
5. Slather a generous amount of mango chutney on the bottom bun, place the cooked patty on top, and crown it with the other half of the bun.

Dig into these juicy, flavor-packed burgers where the smokiness of chorizo meets the sweetness of mango chutney. Serve with a side of sweet potato fries for an unbeatable combo.

Smoky Chorizo Pork Burgers with Caramelized Onions

Craving a burger that packs a punch? These smoky chorizo pork burgers topped with caramelized onions are your next obsession. Bold flavors meet juicy perfection in every bite.

Ingredients

• 1 lb ground pork
• 1/2 lb chorizo, casing removed
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 burger buns
• A splash of balsamic vinegar
• A couple of slices of your favorite cheese (optional)

Instructions

1. Heat 1 tbsp olive oil in a pan over medium heat. Add the sliced onions and a splash of balsamic vinegar. Cook for 15-20 minutes, stirring occasionally, until golden and caramelized. Tip: Lower the heat if they’re browning too fast.
2. In a bowl, mix ground pork, chorizo, smoked paprika, salt, and pepper. Form into 4 patties. Tip: Don’t overmix to keep the burgers juicy.
3. Heat the remaining olive oil in a grill pan over medium-high heat. Cook the patties for 4-5 minutes per side, or until internal temperature reaches 160°F. Tip: Press down gently with a spatula to ensure even cooking.
4. If using cheese, add a slice to each patty in the last minute of cooking. Cover the pan to melt the cheese.
5. Toast the burger buns lightly in the pan for about 30 seconds.
6. Assemble the burgers: bun, patty, a heap of caramelized onions, and top bun.

Now, these burgers are a smoky, juicy dream with a sweet kick from the onions. Serve them with a side of crispy sweet potato fries for the ultimate meal.

Choripan Style Chorizo Burgers with Chimichurri

You’ve been scrolling for hours, now make something that’ll stop the scroll. Choripan Style Chorizo Burgers with Chimichurri are here to save your feed—and your taste buds.

Ingredients

• 1 lb ground chorizo (the good stuff, no skimping)
• 4 burger buns (toasted, because texture matters)
• A couple of garlic cloves (minced, for that punch)
• A handful of fresh parsley (chopped, no stems)
• A splash of red wine vinegar (for tang)
• A drizzle of olive oil (the glue that binds)
• A pinch of salt (just a pinch, chorizo’s salty enough)
• A sprinkle of red pepper flakes (if you like it spicy)

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F, no guessing).
2. Mix the chorizo with a pinch of salt and form into 4 patties (don’t overwork it, keep it loose).
3. Grill the patties for 4 minutes per side (look for those crispy edges).
4. While the patties cook, mash the garlic, parsley, vinegar, olive oil, and red pepper flakes in a bowl (chimichurri in a flash).
5. Toast the buns on the grill for the last minute (watch closely, they burn fast).
6. Slather the chimichurri on the buns, add the patties, and serve immediately (no waiting, this is fast food done right).

Absolute flavor bombs with a juicy center and crispy crust. Serve with a cold beer and pretend you’re at a Buenos Aires street fair.

Chorizo Lamb Burgers with Feta and Tzatziki

Kick your burger game up a notch with these Chorizo Lamb Burgers, loaded with feta and drizzled with tzatziki. Bold flavors meet juicy perfection in every bite.

Ingredients

• 1 lb ground lamb
• 1/2 lb chorizo, casing removed
• 1/2 cup crumbled feta cheese
• 1/4 cup tzatziki sauce
• 1 tbsp olive oil
• a couple of burger buns, toasted
• a splash of lemon juice
• salt and pepper, just a pinch

Instructions

1. Preheat your grill or skillet to medium-high, about 375°F.
2. In a bowl, mix the ground lamb and chorizo until just combined—overmixing makes tough burgers.
3. Form the mixture into patties, about 1/2 inch thick. Pro tip: Make a slight indent in the center to prevent bulging.
4. Brush the patties with olive oil and season both sides with salt and pepper.
5. Grill or cook the patties for 4 minutes per side for medium-rare, or until they reach 160°F internally.
6. During the last minute of cooking, top each patty with feta cheese to let it melt slightly.
7. Toast the buns lightly on the grill or in a toaster for that perfect crunch.
8. Assemble the burgers: patty on the bottom bun, a generous drizzle of tzatziki, and a squeeze of lemon juice on top.

Serve these burgers with a side of crispy sweet potato fries or a fresh Greek salad. The combination of spicy chorizo, rich lamb, and cool tzatziki is a flavor explosion you won’t forget.

Chorizo Chicken Burgers with Roasted Red Pepper Aioli

Make your taste buds dance with these Chorizo Chicken Burgers topped with a smoky Roasted Red Pepper Aioli. Perfect for flipping on the grill or sizzling in a skillet, they’re a bold twist on burger night.

Ingredients

• 1 lb ground chicken
• 1/2 lb chorizo, casing removed
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• A splash of olive oil
• 1 roasted red pepper
• 1/2 cup mayo
• A squeeze of lemon juice
• Salt and pepper, just a pinch
• 4 burger buns, toasted

Instructions

1. Preheat your grill or skillet to medium-high, about 375°F.
2. In a bowl, mix ground chicken, chorizo, egg, breadcrumbs, and garlic until just combined. Tip: Don’t overmix to keep the burgers juicy.
3. Form into 4 patties, about 1/2 inch thick. Tip: Make a slight indent in the center to prevent bulging.
4. Brush patties with olive oil and season with salt and pepper.
5. Grill or cook for 5-6 minutes per side, until internal temp hits 165°F. Tip: Only flip once to get a perfect crust.
6. Blend roasted red pepper, mayo, and lemon juice until smooth for the aioli.
7. Slather aioli on toasted buns, add burgers, and dig in.

Crunchy outside, juicy inside, with a kick from the chorizo and a creamy aioli finish. Try stacking with avocado slices or a fried egg for extra decadence.

Chorizo and Bacon Double Patty Burgers

Packed with flavor and ready to rock your taste buds, these chorizo and bacon double patty burgers are the ultimate indulgence. Perfect for when you’re craving something bold and meaty.

Ingredients

• 1 lb ground chorizo
• 1 lb ground beef
• 6 strips of bacon
• 4 burger buns
• A splash of olive oil
• A couple of slices of cheddar cheese
• A handful of arugula
• A dollop of mayo
• A squeeze of lime

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. Mix the ground chorizo and beef in a bowl. Divide into 8 equal parts for double patties.
3. Form each part into a patty. Pro tip: Make a slight indent in the center to prevent bulging.
4. Cook the bacon in a pan until crispy, then set aside on paper towels.
5. Brush the patties with a splash of olive oil and grill for 4 minutes per side.
6. Place a slice of cheddar on each patty in the last minute of cooking for a melty finish.
7. Toast the buns on the grill for about 30 seconds until golden.
8. Spread a dollop of mayo on the bottom bun, then layer arugula, two patties, bacon, and a squeeze of lime.
9. Top with the other half of the bun and press down gently.

Rich, smoky, and with a kick from the chorizo, these burgers are a flavor explosion. Serve with extra lime wedges for a zesty twist.

Chorizo Burgers with Fried Egg and Jalapenos

Bold flavors collide in this hearty chorizo burger topped with a crispy fried egg and spicy jalapenos. Perfect for when you’re craving something with a kick and a whole lot of personality.

Ingredients

• 1 lb ground chorizo (the good stuff, not the pre-cooked kind)
• 4 burger buns, lightly toasted
• 4 eggs
• a handful of sliced jalapenos (pickled or fresh, depending on your heat preference)
• a splash of olive oil (for frying)
• a couple of slices of your favorite cheese (pepper jack works wonders here)

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
2. Divide the chorizo into 4 equal parts and form into patties. Press a slight dimple in the center of each to prevent puffing.
3. Cook the patties for about 4 minutes on each side, or until they’re nicely charred and cooked through.
4. While the patties cook, toast your buns until they’re golden and slightly crisp.
5. In the same skillet, fry the eggs sunny-side up, aiming for crispy edges but runny yolks—about 3 minutes should do it.
6. Assemble the burgers: chorizo patty on the bottom bun, top with a slice of cheese, then the fried egg, and finally a generous amount of jalapenos.
7. Serve immediately and watch as the yolk breaks, adding a rich, saucy element to each bite.

That first bite? A messy, spicy, utterly satisfying explosion of flavors. Try serving these with a side of sweet potato fries to balance the heat.

Chorizo and Sweet Potato Burgers with Lime Crema

Let’s shake up burger night with a twist that’s bold, spicy, and totally Instagram-worthy.

Ingredients

• 1 lb ground chorizo
• 1 large sweet potato, peeled and grated
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• A splash of olive oil
• 1/2 cup sour cream
• Juice of 1 lime
• A pinch of salt
• 4 burger buns, toasted
• A handful of arugula

Instructions

1. Preheat your grill or skillet to medium-high, about 375°F.
2. In a big bowl, mix the chorizo, grated sweet potato, egg, breadcrumbs, garlic, and smoked paprika until it’s all friends.
3. Shape the mix into 4 patties. Pro tip: Wet your hands to prevent sticking.
4. Drizzle olive oil on the grill or skillet, then cook the patties for 5 minutes per side. Look for a crispy crust and no pink in the middle.
5. While those cook, whisk together sour cream, lime juice, and salt for the crema.
6. Toast the buns on the grill for a minute until they’re golden and slightly crunchy.
7. Assemble the burgers: bun, arugula, patty, a generous dollop of lime crema, top bun.

Crunchy, creamy, with a kick—these burgers are a flavor explosion. Serve them with extra lime crema for dipping sweet potato fries on the side.

Chorizo Burgers with Goat Cheese and Fig Jam

Elevate your burger game with this bold twist—spicy chorizo meets creamy goat cheese and sweet fig jam for a flavor explosion.

Ingredients

• 1 lb ground chorizo
• 4 burger buns, lightly toasted
• a couple of tbsp fig jam
• a handful of arugula
• a splash of olive oil
• 4 oz goat cheese, crumbled

Instructions

1. Heat a splash of olive oil in a pan over medium-high heat.
2. Form the chorizo into 4 patties, about 1/2 inch thick.
3. Cook the patties for 4 minutes on each side, or until crispy and cooked through.
4. While the patties cook, lightly toast the burger buns until golden.
5. Spread a generous tbsp of fig jam on the bottom half of each bun.
6. Top with a chorizo patty, a sprinkle of goat cheese, and a handful of arugula.
7. Finish with the top bun and press down gently.

Fantastic textures await—crispy chorizo, melty goat cheese, and the sweet jam contrast perfectly. Try serving with a side of sweet potato fries for the ultimate meal.

Chorizo and Mushroom Stuffed Burgers with Swiss Cheese

Viral-worthy and packed with flavor, these Chorizo and Mushroom Stuffed Burgers with Swiss Cheese are your next grill masterpiece. Bold, juicy, and utterly irresistible—let’s dive in.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 lb chorizo, casing removed
• 1 cup finely chopped mushrooms
• 1/2 cup shredded Swiss cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt, just a pinch
• 4 burger buns, toasted

Instructions

1. Heat olive oil in a pan over medium heat. Sauté mushrooms until golden, about 5 minutes. Tip: Don’t overcrowd the pan for the perfect sear.
2. In a bowl, mix ground beef, chorizo, sautéed mushrooms, garlic powder, smoked paprika, and salt. Tip: Use your hands for even mixing without overworking the meat.
3. Divide the mixture into 8 equal parts. Flatten each into thin patties.
4. Place a tablespoon of Swiss cheese on 4 patties. Top with the remaining patties, sealing edges tightly. Tip: A tight seal keeps the cheese from oozing out.
5. Grill or pan-fry over medium-high heat for 4-5 minutes per side, until internal temperature hits 160°F.
6. Serve on toasted buns. Drizzle with your favorite sauce or add extra Swiss cheese for gooey goodness.

Delight in every bite of these burgers, where the smoky chorizo and earthy mushrooms meet melted Swiss in a juicy embrace. Perfect for upping your burger game or impressing at your next BBQ.

Chorizo Burgers with Pineapple Salsa and Cilantro Lime Dressing

Unleash a flavor bomb with these chorizo burgers—juicy, spicy, and topped with a sweet-tangy pineapple salsa. Drizzle that cilantro lime dressing for the ultimate bite.

Ingredients

• 1 lb ground chorizo
• 4 burger buns, toasted
• 1 cup diced pineapple
• 1/2 red onion, finely chopped
• a handful of cilantro, chopped
• juice of 1 lime
• a splash of olive oil
• a couple of garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill or skillet to medium-high, about 375°F.
2. Mix the ground chorizo with minced garlic, salt, and pepper. Form into 4 patties.
3. Grill the patties for 4 minutes per side—look for those charred edges.
4. While the burgers cook, toss pineapple, red onion, cilantro, and lime juice in a bowl for the salsa.
5. Lightly toast the buns on the grill for 30 seconds. Tip: A little olive oil makes them golden.
6. Assemble the burgers: patty, a heap of pineapple salsa, and a drizzle of olive oil.
7. Serve immediately. Tip: Skewer with a lime wedge for a fancy touch.

Mouthwatering doesn’t even cover it—the chorizo’s smokiness pairs perfectly with the salsa’s freshness. Try serving these on a platter with extra lime wedges and a side of sweet potato fries.

Chorizo and Quinoa Burgers with Spicy Aioli

Craving a burger that packs a punch? These chorizo and quinoa burgers are your ticket to flavor town, topped with a spicy aioli that’ll make your taste buds dance.

Ingredients

• 1 cup cooked quinoa
• 1/2 lb chorizo, casing removed
• 1 egg, beaten
• 1/4 cup breadcrumbs
• A splash of olive oil
• 1/2 cup mayo
• A couple of garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• A pinch of salt

Instructions

1. In a bowl, mix quinoa, chorizo, egg, and breadcrumbs until well combined. Tip: Wet your hands to prevent sticking when forming patties.
2. Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
3. Heat olive oil in a skillet over medium-high heat. Cook patties for 4-5 minutes per side, until golden and crispy. Tip: Don’t overcrowd the pan—cook in batches if needed.
4. While burgers cook, whisk mayo, garlic, lemon juice, smoked paprika, and salt in a small bowl for the aioli.
5. Serve burgers on buns, slathered with spicy aioli. Tip: Toast the buns lightly for extra crunch.

Zesty, smoky, and with a satisfying crunch, these burgers are a game-changer. Try stacking them with avocado slices and pickled jalapeños for an extra kick.

Chorizo Burgers with Poblano Peppers and Queso Fresco

Get ready to shake up your burger game with this fiery twist. Ground chorizo meets juicy beef, topped with smoky poblano peppers and crumbled queso fresco for a bite that’s bold, spicy, and utterly unforgettable.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1/2 lb fresh chorizo, casings removed
• 2 poblano peppers
• 1/2 cup queso fresco, crumbled
• 1 tbsp olive oil
• 4 burger buns, lightly toasted
• A splash of lime juice
• A couple of garlic cloves, minced
• Salt and pepper, just enough to season

Instructions

1. Preheat your grill or skillet to medium-high heat (about 375°F). Tip: A hot surface ensures a perfect sear.
2. Mix ground beef and chorizo in a bowl with minced garlic, salt, and pepper. Form into 4 patties. Tip: Don’t overmix to keep the burgers tender.
3. Grill poblano peppers until charred, about 5 minutes per side. Peel, seed, and slice. Tip: The char adds a smoky depth.
4. Cook burgers for 4 minutes per side for medium-rare, or until your desired doneness.
5. Brush buns with olive oil and toast for 1 minute on the grill.
6. Assemble burgers: patty, poblano slices, a sprinkle of queso fresco, and a splash of lime juice on the toasted bun.

The chorizo infuses the beef with a spicy kick, while the poblano and queso fresco bring a creamy, smoky balance. Serve with a side of sweet potato fries for a contrast that’s pure magic.

Chorizo and Egg Breakfast Burgers with Hash Brown Bun

Now, let’s dive into making these Chorizo and Egg Breakfast Burgers with Hash Brown Bun that’ll totally upgrade your morning routine.

Ingredients

• 1/2 lb chorizo, casings removed
• 4 large eggs
• 2 cups shredded potatoes (for those crispy hash brown buns)
• A splash of olive oil
• A couple of slices of cheddar cheese
• Salt and pepper, just enough to season
• A dollop of your favorite hot sauce (because why not?)

Instructions

1. Heat a splash of olive oil in a skillet over medium heat. Add the shredded potatoes, pressing them down to form bun shapes. Cook for about 5 minutes on each side until golden and crispy. Tip: Use a spatula to keep the edges neat for that perfect bun look.
2. In another pan, cook the chorizo over medium heat, breaking it apart until it’s nicely browned, about 5 minutes. Tip: Drain excess fat for a less greasy burger.
3. Crack the eggs into the same pan as the chorizo (why dirty another dish?) and scramble them with the chorizo until just set, about 2 minutes. Tip: Don’t overcook; eggs continue to cook off the heat.
4. Place a slice of cheddar cheese on top of the chorizo and eggs, cover the pan for a minute to let it melt.
5. Assemble your burger: hash brown bun, chorizo and egg mix, a dollop of hot sauce, then top with another hash brown bun.

Juicy, spicy, and with a crunch that’ll make you forget all about regular buns. Serve with a side of avocado slices for a creamy contrast.

Conclusion

Zesty flavors await in our roundup of 18 Spicy Chorizo Burgers Recipes Delight! Whether you’re craving a fiery kick or a smoky depth, these burgers promise to elevate your cookout game. We’d love to hear which recipe stole your heart—drop a comment below. Loved what you saw? Share the spice with friends by pinning this article on Pinterest. Happy cooking!

Bella Bacinos