Have you ever had Portuguese Style Spicy Chorizo Hamburgers? It’s about time you do! These little sliders are full of spice and flavor and OH so very good!
Today we are celebrating Labor Day. Well, actually tomorrow we are, but today the our team is celebrating Labor Day with a great line up of awesome recipes perfect for the holiday.
We don’t usually do much on this holiday, but we use it as an excuse to make great food. Because every holiday goes well with amazing food. Right? And why not some delicious chorizo burgers!?
I only changed these up a little as I went, and we made them “topless sliders” and used the top bun to dip into the sauce, because you will want to soak it all up. Yes, it’s that good.
I really wanted to stay true to the Portuguese Style, while adding a little extra spice. We actually used red pepper flakes in the burger, but we tried one with habanero peppers just to see the difference. The pepper flakes were actually better – they kept the most flavor where it belonged and managed to keep the Portuguese aspect in place – the chorizo adds the rest of the smokey spice. So good.
P.S. Sorry for the photos. I asked my daughter to photograph them and while she did a great job, we really didn’t think about the dish we had them in – you can’t really see the actual burger (or the yummy wine sauce). haha
Portuguese Style Spicy Chorizo Burgers / Sliders
- 1 pound Ground Round
- 1 teaspoon of red chili pepper flakes
- 4 Tablespoons of olive oil
- sea salt & pepper to taste
- 4 Garlic Cloves thinly sliced
- 1 small Chorizo finely chopped
- 1 Cup Red Wine
- 1 Cup Beef Broth
- 2 stems of fresh Parsley chopped
- 2 Tablespoon Butter
- 4 Eggs
In a bowl, mix the ground round and the red chili pepper flakes together with your hands. Form the meat into 4 round patties.
Brush each burger with some olive oil and season with sea salt and ground pepper.
Set in the refrigerator for 30 minutes. I will admit I only did it for about 20 minutes, we were hungry!
Heat up the grill with a medium flame and cook each burger for approximately 7 minutes for medium rare hamburgers. Flip about halfway and try to keep your flip to only once. This keeps the burgers juicier. Also, refrain from pressing down on the hamburgers with a spatula which will drain them of their juices and make them dry. You don't want a dry burger.
Add a tablespoon or two of olive oil to a large frying pan.
Add the sliced garlic and chopped chorizo. Saute until they start popping. Don't burn the garlic!
Now, add the red wine and the beef broth and bring to a boil.
Once it boils, simmer on low and add the chopped parsley. Isabel recommends putting in a bay leaf, but I didn't have one. Let me just say that while I have no idea the difference it would have made it was amazing without it. Once the sauce has boiled down and been reduced by half, remove the bay leaf (if you used it) and add the butter until melted and combined.
Put the burgers in the sauce and remove from heat and allow it to just sit.
Cook the eggs sunny side up in a separate frying pan in a little bit of butter. (or if you are me, in a lot of butter, because face it - nothing tastes better than it does with butter)
Remove the eggs and place one on top of each Burger.
Spoon the Chorizo wine sauce over the eggs.
Serve. But make sure you serve with crusty bread, rolls or something else to soak up all that delicious sauce. We made ours into sliders, poured the sauce into deep sided dishes and used the "buns/rolls" to soak up all the sauce. Delicious!
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