This burger mixes ground beef, finely chopped Spanish chorizo, and grated Manchego directly into the patty, so the smoky, paprika-forward flavor runs through every bite rather than sitting on top. It comes together in 35 minutes and uses a short ingredient list. If you can find chorizo and Manchego at your grocery store, you can make this tonight.
What makes this version work
Two things matter here. First, the chorizo goes inside the patty, not on top. As the patty cooks, the chorizo releases its paprika-stained fat into the surrounding beef, which keeps the meat moist and seasons it all the way through — no dry, bland center. Second, the Manchego is grated and folded in rather than sliced on top, so it distributes evenly and melts into small pockets throughout the patty instead of sliding off onto the grill. Both moves are simple, but skipping either one gives you a much flatter result.
About the ingredients
- Spanish chorizo: This recipe uses cured or semi-cured Spanish chorizo (the firm, sliceable kind), not raw Mexican chorizo. If your store only carries Mexican chorizo, drain off the excess fat after browning it briefly, let it cool, then fold it in — the texture will be softer but the flavor works. Pre-sliced cured chorizo from the deli section is fine; just chop it finely.
- Manchego: Aged Manchego (6 months or more) is firmer and easier to grate. If it’s not available, a firm Pecorino Romano or a mild Asiago gets you closest in texture and saltiness. Avoid pre-shredded bags — the anti-caking coating prevents it from melting properly.
- Aioli: Store-bought garlic mayo is a perfectly good stand-in. A squeeze of lemon juice stirred in brightens it up fast.
- Brioche buns: Any soft, slightly enriched bun works — potato rolls hold up well and are usually cheaper. A standard sesame bun is fine too; just toast it so it doesn’t go soggy under the aioli.
Leftovers and meal prep
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low heat with a splash of water for about 3–4 minutes per side — this steams them back to juicy rather than drying them out in the microwave. For meal prep, you can shape the raw patties up to 24 hours ahead; stack them with parchment between each one and refrigerate. Raw patties also freeze well for up to 2 months — freeze them flat on a sheet pan first, then transfer to a zip bag. Cook from frozen over medium heat, adding 3–4 extra minutes per side, and always verify the internal temperature hits 160°F (71°C).
Mistakes to avoid
- Chopping the chorizo too coarsely: Large chunks don’t distribute evenly and can create dense spots in the patty. Aim for pieces no bigger than a small pea so they blend into the beef.
- Salting the mix before cooking: The chorizo and Manchego both carry significant salt. Taste a tiny cooked piece of the mixture before adding any extra salt — most of the time you won’t need any.
- Pressing the patty on the grill: The chorizo fat needs to stay in the patty, not on your grill grates. Press down and you lose the moisture that makes this burger worth making. Leave it alone once it hits the heat.
- Skipping the thermometer: Because the patty contains cured pork (chorizo), it can look done on the outside while the center is still underdone. Pull it only when the internal temperature reads 160°F (71°C).
- Using cold patties straight from the fridge: Cold patties cook unevenly — the outside chars before the center is done. Let shaped patties sit at room temperature for 10–15 minutes before they go on the heat.
Spanish Chorizo and Manchego Burger
Ingredients
Burger Mixture
- 300 grams ground beef Preferably organic, grass-fed
- 150 grams chorizo Finely chopped
- 1 teaspoon smoked paprika
- 100 grams Manchego cheese Grated
Toppings and Assembly
- 4 pieces brioche buns Lightly toasted
- 1 cup baby arugula Fresh
- 1 unit heirloom tomato Sliced
- 4 tablespoons aioli Garlic or lemon flavored
Instructions
- In a large mixing bowl, combine the ground beef, finely chopped chorizo, and smoked paprika. Mix gently until evenly combined, but avoid overworking the mixture to maintain tenderness.
- Fold in the grated Manchego cheese, ensuring it is evenly distributed throughout the meat mixture.
- Divide the mixture into four equal portions and shape each into a patty approximately 1.5 cm (0.6 inches) thick.
- Preheat your grill or skillet over medium-high heat to approximately 190°C (375°F). Cook each patty for about 4-5 minutes per side, or until the internal temperature reaches 70°C (160°F) for medium doneness.
- While the patties are cooking, lightly toast the brioche buns on the grill or skillet for about 1-2 minutes until golden brown.
- Spread 1 tablespoon of aioli on the bottom half of each toasted bun. Layer with a handful of fresh baby arugula, a slice of heirloom tomato, and place the finished patty atop. Crown with the top half of the bun.
Notes
Nutrition
Your questions, answered
Can I use raw Mexican chorizo instead of Spanish chorizo?
Yes, but the texture and fat content are different, so you need to adjust. Cook the Mexican chorizo first, drain most of the fat, let it cool completely, then mix it into the beef — otherwise the patty will be too wet to hold its shape.
Do I need to add a binder like egg or breadcrumbs to hold the patty together?
No — and skip the egg in the mix, it makes the patty mushy. The fat from the chorizo and the natural proteins in the beef are enough to hold everything together as long as you don’t overwork the mixture.
Can I cook these on a stovetop skillet instead of a grill?
Absolutely. A cast-iron skillet over medium-high heat works great and gives you a better crust than most home grills. The chorizo fat will render into the pan, so use a skillet with some depth and expect a little smoke — run the exhaust fan.
What if I can’t find heirloom tomatoes?
Any ripe, in-season tomato works fine. A beefsteak or vine-ripened tomato is the practical swap — just make sure it’s actually ripe, since a mealy off-season tomato won’t add much. Roma tomatoes hold together better if your tomatoes tend to fall apart when sliced.
Try these next
- Angus Bacon Guacamole Burger
- Halloumi King Burger Homage
- Ultimate Guacamole Bacon Burger
- Korean Rice Bulgogi Burger