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We tried making stuffed burgers on the grill last night. Followed a recipe that called for a chorizo mix that had browned chorizo, cotija cheese, garlic and cilantro. They weren't too thick, and we sealed them up pretty well.
They looked ok going in but just absolutely crumbled on the grill. Salvaged enough to put on buns, but just never had this happen with burgers before.
Any advice on how to make this work? We used regular 80/20 ground beef - not sure if that's the issue? The stuffing wasn't super wet. Would chilling them beforehand make a difference?
We want to try other recipes but don't want this to happen again!
The chorizo was cooked and you mixed with raw beef? That's more than likely the problem, especially if you didn't grind it really fine. Personally, I would just use the chorizo raw and cook the burger to well to be safe.
And agree with chilling and if you do want the chorizo cooked would definitely add an egg.
The chorizo was cooked and you mixed with raw beef? That's more than likely the problem, especially if you didn't grind it really fine. Personally, I would just use the chorizo raw and cook the burger to well to be safe.
And agree with chilling and if you do want the chorizo cooked would definitely add an egg.
My understanding was that the chorizo was part of the stuffing, not mixed with the burger.
80/20 burger is part of a massive million pound
Batch out west
Buy ground chuck from a butcher shop or smaller
IGA stores that don’t use “ tube burger”. They use
Fresh bench/steak trimmings
I was a meat manager for a chain supermarket
And had to sell a lot of this preprocessed %
Burger - hated it - was gas sealed and smelled like
Eggs when the plastic cryovac was opened
My understanding was that the chorizo was part of the stuffing, not mixed with the burger.
Yes, it was cooked, as the recipe called for, ground super fine, and was part of the stuffing in the middle of the raw patty. I thought it was weird too at first but went ahead.
We'll probably stick with simple fillings like cheese going forward.
I think it should be pointed out that there are different types of chorizo. The Mexican chorizo is almost more of a paste. I can easily see this being the type meant for this recipe. Something like a Spanish chorizo is more of a solid sausage that you slice (or chop, etc.). I can see that causing a problem in this recipe.
This may be obvious, but I just thought I'd throw that out there.
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