This burger combines a beef-and-chorizo patty with melted Manchego cheese, caramelized onions, garlic aioli, and arugula on a toasted brioche bun. The chorizo does double duty — it seasons the meat and keeps the patty juicy without any extra add-ins. If you want a burger that tastes genuinely different from your usual backyard cookout lineup, this is a solid one to try.
Before you start
The one thing that matters most here is heat management. Chorizo contains more fat than ground beef, which means the patty will render and spit more than you expect — a cast-iron skillet or a grill with a direct zone and a cooler zone gives you control that a thin pan won’t. Get the surface properly hot before the patty goes down; a good sear in the first 2 minutes sets a crust that holds the juices in for the rest of the cook. The second thing worth knowing: this is a beef-pork blend, so the patty needs to hit 160°F (71°C) internal — use an instant-read thermometer and don’t guess by color, because the paprika in the chorizo turns the meat red even when it’s fully cooked through.
Ingredient notes
- Chorizo: Use fresh (raw) Spanish-style chorizo, not the cured, sliceable kind. Cured chorizo won’t blend into the patty and the texture will be wrong. Mexican chorizo works in a pinch but is softer and spicier — expect a looser patty and more heat.
- Manchego: Aged Manchego (curado, 3–6 months) melts better than the younger variety and has more flavor. If you can’t find it, a young Pecorino or a mild Gruyère are the closest substitutes in terms of melt and saltiness.
- Brioche bun: Any soft, slightly enriched bun works. A standard potato roll is a fine swap and holds up just as well to the juicy patty.
- Aioli: Store-bought garlic mayo is a perfectly acceptable shortcut here — skip the egg in the mix if you’re making aioli from scratch, it makes the texture gluey rather than creamy.
Leftovers and meal prep
Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat them in the same skillet you cooked them in, covered, over medium-low heat with a splash of water — this steams them back to juicy rather than drying them out in a microwave. You can also freeze raw, unseasoned patties (shaped but before cooking) for up to 2 months; separate them with parchment and thaw overnight in the fridge before cooking. The caramelized onions reheat well and actually taste better the next day, so making a double batch and refrigerating the extra is worth the small effort.
Mistakes to avoid
- Using cold chorizo straight from the fridge: Cold fat doesn’t incorporate evenly into the ground beef. Let both meats sit at room temperature for 15 minutes before mixing so the blend comes together without overworking it.
- Skipping the thermometer: The paprika in chorizo keeps the patty looking pink even when fully cooked. Color is not a reliable guide here — pull the patty at exactly 160°F (71°C).
- Adding Manchego too early: Manchego is a firm cheese and takes a full minute covered to melt properly. Put it on too early and it seizes and turns oily instead of creamy.
- Overloading the toppings: The patty is already bold. Pile on too many toppings and you lose the chorizo flavor entirely. Stick to the caramelized onions, aioli, and arugula — the tomato is genuinely optional and can make the bun soggy fast.
- Not drying the arugula: Wet arugula slides around and makes the bottom bun fall apart within a minute. A quick pat with a paper towel keeps the whole burger together through the last bite.
Spicy Chorizo and Manchego Burger
Ingredients
Burger Patties
- 9 oz ground beef (80/20 blend) For juicier patties
- 9 oz fresh chorizo sausage, casing removed Spicy Spanish-style chorizo recommended
- 1 tsp smoked paprika Adds depth of smoky flavor
- 1 tsp garlic powder
- 0.5 tsp salt Adjust to taste
- 0.5 tsp black pepper
Toppings and Assembly
- 4 slices manchego cheese Aged for a deeper flavor
- 4 pieces brioche burger buns Toasted for extra texture
- 0.5 cup caramelized onions Cooked until golden brown
- 4 tbsp aioli or garlic mayo For added richness
- 1 cup arugula Adds a peppery bite
- 1 small tomato, sliced Optional, for freshness
Instructions
- In a mixing bowl, combine the ground beef and fresh chorizo, breaking the sausage up into small pieces. Add smoked paprika, garlic powder, salt, and black pepper, then gently mix until well incorporated.
- Divide the mixture into four equal portions and shape into burger patties, pressing slightly in the center to prevent bulging while cooking.
- Preheat a grill or skillet over medium-high heat (200°C / 400°F). Lightly oil the grill or pan, then cook the patties for about 4-5 minutes per side until browned and cooked through (internal temperature should be 70°C / 160°F).
- During the final minute of cooking, place a slice of manchego cheese on each patty and cover with a lid to allow it to melt.
- Toast the brioche buns lightly on the grill or in a skillet until golden brown.
- Spread aioli on the bottom half of each bun, then layer with caramelized onions, an arugula leaf, and a tomato slice.
- Place the cheese-covered patty on top, close with the bun, and serve immediately.
Notes
- For a lighter version, substitute the brioche bun with a lettuce wrap or whole-grain bun.
- You can also swap out Manchego for a milder cheese like Gouda if needed.
Nutrition
Common questions
Can I use all chorizo and skip the ground beef?
A 100% chorizo patty will work but it shrinks significantly and can turn crumbly because of the high fat content. The beef gives the patty structure — a 50/50 or 60/40 beef-to-chorizo ratio is the practical sweet spot.
Can I cook this on an outdoor grill instead of a skillet?
Yes, and it works well. Use medium-high direct heat and oil the grates well, because the chorizo fat will cause flare-ups — have a cooler zone ready to move the patty if it flares. The internal temp target is still 160°F (71°C).
Where do I find Manchego cheese?
Most large grocery stores carry it in the specialty cheese section, and warehouse stores like Costco often stock it at a good price. If you’re having trouble, a Spanish deli or a well-stocked cheese counter will definitely have it.
Can I make the patties ahead of time?
Yes — shape them up to 24 hours in advance, cover tightly, and refrigerate. Don’t season with salt until just before cooking, since salt draws moisture out of the meat and can make the surface wet, which hurts your sear.
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