Pioneer Woman Chorizo Burgers

Pioneer Woman Chorizo Burgers blend spicy chorizo with ground beef for a juicy, flavor-packed burger that’s anything but ordinary. Topped with roasted green chiles, melty pepper jack cheese, and zesty green chile mayo, these bold burgers are ready in just 30 minutes. Whether you’re firing up the grill or using a stovetop skillet, this is your new go-to for burger night with a serious kick.

Why You’ll Love This Chorizo Burgers Recipe

• Packed with bold flavor: Chorizo and roasted chiles bring smoky heat and depth.
• Ultra-juicy texture: The blend of meats keeps these burgers moist and rich.
• Melty cheese + spicy mayo = burger bliss: A winning topping combo that hits every note.
• Perfect for any occasion: Great for summer BBQs, weeknight dinners, or game-day eats.

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Chorizo Burgers Ingredients

For the Toppings

• 3 tablespoons vegetable oil
• 2 large onions, minced
• 4 to 8 roasted green chiles (Hatch, Anaheim, or poblano)
• 4 burger buns
• 4 slices pepper jack cheese
• Lettuce leaves, for serving

For the Burgers

• 1 pound ground venison, beef, turkey, or bison
• ⅓ pound chorizo (use ¼ pound if using soft/tube-style chorizo)
• Salt, to taste
• 1 tablespoon vegetable oil

For the Mayo

• 2 cups mayonnaise
• ½ cup chopped fresh cilantro
• 2 roasted green chiles
• Salt, to taste

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How to Make Pioneer Woman Chorizo Burgers

1. Sauté the onions: Heat 3 tablespoons of oil in a skillet over medium-high heat. Add minced onions and cook until browned. Set aside.
2. Prep the chiles: If using fresh chiles, roast, peel, and deseed them. If using pre-roasted or canned, drain and set aside.
3. Make the mayo: Blend mayo, cilantro, roasted green chiles, and salt to taste. Chill until ready to use.
4. Mix the meat: Combine ground meat and chorizo. Form into four equal balls, then flatten slightly.
5. Cook the burgers: Heat 1 tablespoon of oil on a griddle or skillet. Place a meatball in the center and press down with a bacon press or flat pan to about ½ inch thick. Hold for 30 seconds to shape. Salt the patty.
6. Flip & top: After about 90 seconds, flip the patty and salt the other side. Add cooked onions and a slice of pepper jack cheese. Cover with a metal bowl to help the cheese melt.
7. Build the burgers: Spread green chile mayo on both bun halves. Layer lettuce on the bottom, then add the patty, roasted chiles, and more mayo if desired.
8. Serve immediately with your favorite sides!

Expert Recipe Tips

• Use firm chorizo for better texture in the patties—tube chorizo is softer and messier to work with.
• Don’t skip the press: It creates a crisp sear and even thickness.
• Covering with a bowl helps melt the cheese quickly and evenly.
• Roast chiles in advance and store in the fridge to save time.
• Make extra mayo: It’s perfect for sandwiches and dipping fries later in the week.

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Recipe Variations

• Bacon-Chorizo Smash Burgers: Add crumbled bacon to the patty mix or top with crispy strips.
• Chipotle Mayo Swap: Mix chipotle peppers and lime juice into mayo for smoky heat.
• Burger Bowl Style: Serve patties over shredded lettuce with avocado, salsa, and a drizzle of spicy mayo.
• Double Stack: Thin patties cooked smash-style with cheese layered between for extra indulgence.
• Lettuce Wrap: Skip the bun for a low-carb version wrapped in romaine or butter lettuce.

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Storage Instructions

• In the Fridge: Store leftover patties in an airtight container for up to 3 days.
• In the Freezer: Wrap cooked patties individually and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Chorizo Burgers

• Oven: Place patties on a baking dish and warm at 350°F for 3–5 minutes.
• Microwave: Heat on a microwave-safe plate for 30–60 seconds. For best results, reheat the patties and buns separately.

FREQUENTLY ASKED QUESTIONS

• Can I use turkey or chicken instead of beef or venison?
  Yes! Ground turkey or chicken works well—just make sure it’s not too lean or the patties may dry out.
• Is this recipe kid-friendly?
  The heat level is moderate, but you can reduce the chiles or choose mild chorizo if needed.
• Can I prep the patties in advance?
  Absolutely. Form the patties and refrigerate up to 24 hours ahead.
• Do I need to use pepper jack cheese?
  Nope—swap it for cheddar, mozzarella, or any cheese you love that melts well.
• How can I prevent the patties from falling apart?
  Make sure to firmly press the meat mixture when forming. Avoid flipping too early during cooking.

More Pioneer Woman Recipe:

• Pioneer Woman Zucchini Carrot Bread
• Pioneer Woman Tennessee Onions
• Pioneer Woman Zucchini Carrot Bread

Nutrition Facts:

• Calories: 641kcal 
• Carbohydrates: 30g 
• Protein: 40g 
• Fat: 40g 
• Saturated Fat: 23g 
• Cholesterol: 133mg 
• Sodium: 1194mg 
• Potassium: 591mg
•  Fiber: 2g 
• Sugar: 5g 
• Calcium: 273mg 
• Iron: 6mg