Chorizo Burger with Pickled Daikon & Caramelized Onions

This burger blends ground beef and chorizo for a smoky, juicy patty. It's topped with melted American cheese, spicy Kewpie mayo, caramelized onions, and crunchy pickled daikon and carrots.

Why You'll Love Chorizo Burger with Pickled Daikon & Caramelized Onions

The beef and chorizo get mixed just until combined, then seared in a cast iron skillet until a crust forms. The mayo is Kewpie whisked with sriracha and rice wine vinegar, and the pickled daikon and carrots add the crunch on top.

Tips and Tricks

• Mix the chorizo and beef just until combined to keep it tender.
• Rest the burger for 2-3 minutes after cooking so the juices don't run.

Variations

• Swap American cheese for sharp cheddar or Oaxaca for a melty twist.
• Add shredded lettuce or cucumber for extra crunch.

Substitutions

• No Kewpie? Use regular mayo and add a dash of lemon juice for extra zip.
• Sub pickled radish with quick-pickled red onion or jalapeño.

Best served with

• Crispy sweet potato fries or salt & vinegar chips
• An ice-cold beer or sparkling limeade

How to Store Leftovers

• Burgers are best fresh, but you can refrigerate cooked patties up to 3 days.

• Reheat in a pan over low heat and reassemble with fresh toppings.

Common Questions

Chorizo Burger with Pickled Daikon & Caramelized Onions

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This burger blends beef and chorizo for a smoky, juicy patty, topped with melted American cheese, spicy Kewpie mayo, caramelized onions, and crunchy pickled daikon and carrots.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 1

Course: Main Course, Sandwiches

Cuisine: American, Latin

Ingredients Equipment Method Notes

Ingredients

  

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Patty

• 4 oz Ground beef
• 2 oz Chorizo casing removed if needed
• Kosher salt to taste
• Black pepper to taste
• 1 tablespoon Olive oil
• 2 slices American cheese

Spicy Mayo

• 2 tablespoon Kewpie mayo
• ½ tablespoon Sriracha
• ½ tablespoon Rice wine vinegar

To Assemble

• 1 tablespoon Caramelized onions optional
• ¼ cup Pickled carrots & daikon radish optional
• 1 Burger bun toasted

Equipment

• Cast iron skillet or heavy-bottomed pan
• Tongs or spatula
• Mixing Bowls

Method

 

Make the Patty

1. In a mixing bowl, combine ground beef, chorizo, salt, and pepper. Mix until just combined. Don't overwork it. Cook a small test piece in a skillet to check seasoning. Adjust as needed.
2. Test seasoning by cooking a small piece in a pan. Adjust if needed.
3. Form the mixture into a burger patty, pressing a small dimple into the center to help it cook evenly.

Cook the Burger

1. Heat olive oil in a cast iron skillet over medium-high heat.
2. Once hot, add the patty and sear undisturbed until a crust forms (about 3-4 minutes). You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
3. Flip and top with American cheese. Cover with a lid to help the cheese melt.
4. Cook until internal temp reaches 160°F. Remove from heat and rest briefly.

Make the Sauce

1. In a small bowl, whisk together Kewpie mayo, sriracha, and rice wine vinegar. Set aside.

Assemble the Burger

1. Toast the burger bun until golden.
2. Spread spicy mayo on both sides.
3. Place the burger patty on the bottom bun, then top with caramelized onions, pickled carrots and daikon, and the top bun.

Notes

Storage: this is best eaten fresh off the skillet while the bun is toasted and the cheese is melted. If you're prepping ahead, cook the patty and keep it in the fridge for a day, then reheat in a skillet and rebuild the burger fresh so the bun doesn't go soggy.

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