Recipe · Grillinator
Mexican burgers with guava ketchup
A mix of ground beef and chorizo make these burgers tender and spicy, with a sweet note from the guava-infused ketchup.
Ingredients
For the burgers
- ½ pound ground beef, 80/20 blend
- ½ pound bulk chorizo (or use fresh chorizo links, removed from the casings)
- ½ tsp kosher salt
- 4 brioche buns
- Queso fresco, for topping
- Cilantro sprigs, for topping
- Lime wedges, for serving
For the ketchup
- 7 oz. guava paste, cubed
- ¼ cup tomato ketchup
- ¼ cup water
- 2 Tbsp apple cider vinegar
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp smoked paprika
You'll need
- Small saucepan
- Whisk
- 3-inch ring mold (optional)
Method
- In a large bowl, mix the ground beef and chorizo until well combined.
- Form four 4 oz. patties, each about 3 inches wide and ½ inch thick. Use a ring mold if you have one for a more uniform shape.
- Cover with plastic wrap and refrigerate until ready to cook.
- For the ketchup: Add the guava paste to a small saucepan. Set over medium-low heat and stir frequently until it begins to melt, 3 to 5 minutes.
- Add the rest of the ketchup ingredients and whisk frequently until the paste is completely melted, 4 to 5 minutes. Be sure the mixture doesn’t burn.
- Turn off the heat, cover, and set aside.
- Season the patties with ½ tsp kosher salt.
- Set the Grillinator to Sear and preheat until the green Ready light turns on, about 5 minutes.
- Open the grill and place the patties on the grates. Close the lid
- Cook until the internal temperature of the patties reaches at least 165°F, 6 to 8 minutes.
- Transfer the burgers to their buns on a plate or platter. Top with ketchup, queso fresco, and cilantro sprigs.
- Squeeze a little fresh lime juice on the burgers and serve.
