Chorizo Goat Cheese Burger with Tomato Chow Chow

This beef and chorizo patty is served on toasted hamburger buns with mayonnaise, spinach, goat cheese, pickled, sliced pepperoncini peppers and tomato chow chow.

Course Sandwich

Keyword burger, chorizo, chow chow, goat cheese, ground beef, heirloom tomato, sausage

Prep Time 10

Cook Time 30

Servings

Calories 788kcal

Ingredients

For the burger:

1 pound (80/20) ground beef
1/3 pound Mexican chorizo, casings removed
Kosher salt, as needed
Freshly ground black pepper, as needed
2 tablespoons canola oil

For the tomato chow chow:

1 cup apple cider vinegar
1 cup granulated sugar
¼ teaspoon ground mustard powder
½ teaspoon fennel seed
¼ teaspoon ground turmeric
2 cups diced green tomato
1 cup diced green cabbage
1 cup diced yellow onion
½ cup diced red bell pepper

For serving:

1 packed cup baby spinach
2 teaspoons extra-virgin olive oil
3 tablespoons mayonnaise
4 Brioche hamburger buns, split and toasted
½ cup crumbled goat cheese
½ cup pickled sliced pepperoncini peppers

Instructions

For the burger:

In a medium mixing bowl gently combine the ground beef and chorizo using your hands. Divide the mixture into 4 equal patties and season on both sides with salt and pepper. Heat a large cast iron pan over medium-high heat, add 1 tablespoon of the canola oil and heat through.
Add two of the patties to the pan and cook until the burgers are golden brown and slightly charred, about 3 minutes. Flip the burgers and cook for an additional 4 minutes for medium-rare. Repeat with the remaining oil and burger patties.

For the tomato chow chow:

In a medium saucepan bring the apple cider vinegar and ½ cup of water to a boil over medium heat, stirring frequently to dissolve the sugar. Stir in the spices and simmer for 10 minutes. Add the tomato, cabbage, onion and pepper to the mixture and cook for an additional 5 minutes and remove from heat.
Transfer the mixture to clean mason jars and store sealed in the refrigerator for up to 2 weeks.

For serving:

Toss spinach in olive oil to lightly coat and set aside. Spread mayonnaise on each bottom half of burger buns then top with spinach followed by the chorizo burger patties.
Top with the goat cheese, a scoop of the tomato chow chow and pepperoncini then close the bun and serve immediately.

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