These delicious Southwest Chorizo Burgers are packed with flavor and served with a creamy tomato and avocado topping.
Featuring Red Gold Petite Diced Tomatoes with Green Chilies, ground beef, chorizo and fresh ingredients, these tasty burgers take less than 30 minutes to make and are perfect for the summer grilling season!
Post sponsored by Red Gold Tomatoes
Summer has arrived and burgers are on the menu! While I love a classic cheeseburger as much as the next person, these delicious chorizo burgers have a southwestern twist that the whole family adores.
Mixing store bought chorizo with the ground beef infuses the patties with flavor. They are then topped with a tasty avocado spread that can double as a fabulous dip.
Be sure to use Red Gold Petite Diced Tomatoes with Green Chilies for the best results!
Why Choose Red Gold Tomatoes?
For over 75 years Red Gold Tomatoes has been providing the highest quality, U.S. grown tomato products available. With unparalleled attention to detail and unwavering commitment quality, Red Gold sources their tomatoes from sustainably run family farms in the midwest and only use non-BPA liners to pack their products. Not to mention they simply taste the best of any canned tomato product I've tried!
Red Gold Tomatoes are available at grocery stores nationwide so check them out at a grocer near you.
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For this recipe you will need mixing bowls, a foil lined baking sheet and a grill.
- Ground beef: I recommend using 80/20 ground beef for the best flavor, but feel free to use leaner ground beef if you prefer.
- Chorizo: I like using pork chorizo but beef chorizo also works.
- Worcestershire sauce
- Dried minced onion
- Garlic cloves, crushed: I recommend using fresh garlic rather than the jarred minced garlic.
- Smoked paprika: Regular paprika also works in a pinch.
- Dried oregano
- Dried cilantro
- Cayenne pepper
- Red Gold® Petite Diced Tomatoes with Green Chilies 14.5 oz
- Chopped onion
- Fresh avocados
- Fresh limes
- Chili powder
- Red pepper flakes
- Hamburger buns: I highly recommend getting brioche buns.
While these burgers definitely have a kick they won't blow your head off. Feel free to adjust the amount of cayenne pepper and red pepper flakes to suit your personal preference.
Nope, go ahead and just add the whole can.
If you don't have a grill these burgers can be made on the stove using a grill pan or a cast iron skillet.
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Made these Southwest Chorizo Burgers? Let me know what you think in the comments!
Southwest Chorizo Burgers
- Mixing bowls
- Foil lined baking sheet
- 8 hamburger buns I recommend brioche buns
For the burgers
- 2 lb ground beef
- ½ lb chorizo
- 2 tbsp Worcestershire sauce
- 2 tbsp dried minced onion
- 2 cloves garlic, crushed
- 2 tsp salt
- 1 tsp smoked paprika
- 2 tsp cumin
- ½ tsp dried oregano
- ½ tsp dried cilantro
- ¼ tsp cayenne pepper
For the avocado topping
- 1 14.5 oz can Red Gold® Petite Diced Tomatoes with Green Chilies
- 1 cup chopped onion
- 3 avocados, peeled, pitted and mashed
- 1 lime, juiced
- 1 tbsp chili powder
- ⅛ tsp red pepper flakes
- In a mixing bowl combine all ingredients for the avocado topping. Taste and season with additional salt and pepper as desired. Chill before serving.
- Preheat the grill on the highest heat setting until smoking hot. Place ground beef to a large mixing bowl. Then add chorizo to the same bowl torn (or cut) into small pieces. Add Worcestershire sauce, dried onion and garlic. Mix until just combined and formed into 8 even patties.
- In a flat dish combine salt, paprika, cumin, cilantro and cayenne pepper and swirl to combine. Place each burger into the dish to coat both sides thoroughly with the spice mix.
- When the grill is hot, grill burgers on high heat for about 2 minutes per side. Then turn the heat to medium low and remove from the burgers from direct heat. Continue to grill over indirect heat for an additional 4-6 minutes. *This can be achieved by using a higher rack found on many gas grills or by placing the coals on only one side of a charcoal grill.* During the last minute of grilling place the buns cut side down on the grill to toast.
- Remove buns and burgers from the grill to a foil lined baking sheet. Cover the meat with foil and allow to rest for about 5 minutes before serving. Top with the avocado mixture and enjoy!