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CHORIZO BURGER WITH CUCUMBER SLAW

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes

Ingredients

FOR THE CUCUMBER SLAW

  • 1/2 lb cucumbers
  • 1/2 small onion, thinly sliced
  • 1 tsp olive oil
  • 2 tbsp apple cider vinegar
  • Salt & pepper, to taste

FOR THE BURGER

  • 1 lb grass-fed ground beef
  • 1/2 lb chorizo, out of its casing
  • 1/4 medium onion, diced
  • 3 garlic cloves minced
  • 2 tbsp butter
  • 3 tbsp Paleo mayonnaise

Instructions

FOR THE CUCUMBER SLAW

  • 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.

FOR THE BURGER

  • 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), 1/2 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 1/2 tbsp of mayonnaise then top with the cucumber slaw.
  • Plate and serve!