Will it ever stop raining? Probably not. People in the Bay Area were freaking the eff out this past week about a rainstorm we had. Seriously. Like schools and offices closed. I’m an east coast girl and I’ve never seen such a reaction to rain before. It makes sense, I guess, because some areas did actually flood. Good thing we live on top of a hill.
I had no desire to go food shopping for the past few days since I didn’t feel like dealing with the gross weather, but my laziness forced me to get creative in the kitchen. Sometimes putting random crap together creates an awesome combination. It’s how I came up with this chorizo burger with a refreshing cucumber topping.
I don’t love chorizo on its own because the flavor is just a bit too strong, but it tastes amazing mixed in with ground beef. Also, if you happen to overcook the burger, the juiciness of the chorizo balances it out so it doesn’t taste dried out. Win/win.
I cooked these on a stove top, but I think they’ll be really great on the grill. We bought a small grill recently, which I’m super excited to start using. We just haven’t gotten around to purchasing a propane tank for it. Apparently, that’s important. Once again, I blame the rain. Hopefully it’ll happen this weekend.
This is such a quick, easy, and delicious recipe and I was so excited it turned out so well. The refreshing cucumber slaw nicely balances out the spicy flavor of the chorizo . Enjoy with a delicious side like potato chips or roasted carrots!
- ½lb cucumbers
- ½ small onion, thinly sliced
- 1 tsp olive oil
- 2 tbsp apple cider vinegar
- Salt & pepper, to taste
- 1lb grass-fed ground beef
- ½lb chorizo, out of its casing
- ¼ medium onion, diced
- 3 garlic cloves minced
- 2 tbsp butter
- 3 tbsp Paleo mayonnaise
- Slice the cucumbers as thinly as you can.
- In a bowl, combine all ingredients for the slaw until well mixed.
- Cover, and let sit in the fridge for at least 20 minutes.
- Crumble or chop the chorizo as finely as you can.
- In a large bowl, combine ground beef, chorizo, diced onion, and garlic cloves.
- Mix well but don't overwork the meat.
- Divide and shape the meat into 4 large patties, or 6 smallish patties (I made 6), ½ inch thick. With your thumb, make a small indent in the middle of each burger.
- Preheat a heavy bottomed, non-stick pan to medium heat and melt the butter in it. Make sure it's heated fully!
- Working in batches if necessary, add the patties to the pan cooking 5 minutes on one side, and then 4 minutes on the other for a medium rare burger.
- Once cooked, top each burger with ½ tbsp of mayonnaise then top with the cucumber slaw.
- Plate and serve!