Mexican chorizo is soft ground and uncooked -- unlike Spanish chorizo, which is cured hard like salami. Mexican chorizo has a deep flavored red chile taste -- spiced with paprika, Mexican oregano, garlic powder and a minimal amount of red pepper heat. It is sold on sale at local Latin markets and in the cold deli case of my neighborhood 99c only Store in 10 oz. casings of ground pork or beef. The Chef suggests mixing one part chorizo with 3 parts ground turkey. This will also help firm up typically mushy ground poultry and keep it from drooping through your barbecue grill grate. Top the Chef's Mexi/turkey burger with crumbled queso fresco cheese (still being carried in 99c only Stores) and your favorite 99.99 cent salsa.
Chorizo freezes well, and the rest can be sauteed and then scrambled into eggs for a filling breakfast taco or burrito. This inexpensive pairing of chorizo and ground turkey adds up to a delectable budget barbecue that must be paired with an ice cold cerveza.
- 1 lb. ground turkey (or chicken)
- 5 ounces of chorizo - 1/2 package
- Salt and pepper to taste
Buns, salsa, avocado, lettuce, tomato and your favorite cheese. Make it your own with any favorite toppings.
Coat grill with non-stick spray or oil and heat. Thoroughly mix ground turkey and chorizo. Form into burger patties, season and cook on grill until well-done (cut into burger to check that middle is not raw and soft). I used a gas grill and it took about 15 minutes total. Watch for fire flare-ups as chorizo has a high fat content. Melt your favorite cheese on patty then dress the burger with salsa and any of your favorite toppings. The Chef's Mexi-burger tastes just as good frying-pan sauteed indoors.