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Old 06-07-2020, 09:26 AM
 
Location: Brentwood, Tennessee
49,932 posts, read 59,566,018 times
Reputation: 98359

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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!
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Old 06-07-2020, 10:23 AM
 
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Yes, chilling would definitely help. You could also add an egg to your beef.
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Old 06-07-2020, 11:32 AM
 
Location: SE Florida
1,371 posts, read 652,190 times
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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.
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Old 06-07-2020, 02:37 PM
 
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Quote:
Originally Posted by Medtran49 View Post
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.
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Old 06-07-2020, 09:43 PM
 
19,957 posts, read 30,001,004 times
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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

Much prefer ground chuck
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Old 06-08-2020, 11:05 AM
 
Location: Brentwood, Tennessee
49,932 posts, read 59,566,018 times
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Quote:
Originally Posted by hertfordshire View Post
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.
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Old 06-08-2020, 11:11 AM
 
Location: Southwest Washington State
30,585 posts, read 24,927,066 times
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Just curious what the source of the recipe was. And you might notify the recipe writer, or comment on the pertinent site.

Sounds like a impractical recipe , to me.

Why not add chorizo directly to the burger mix?
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Old 06-08-2020, 11:50 AM
 
Location: Troy, NY
20,314 posts, read 4,243,908 times
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Like others have stated, chilling the patties would definitely helped.

Here are a few other possible recipes I found.

https://www.coastalliving.com/recipe...chorizo-burger

https://tasty.co/recipe/mexican-chorizo-burger

https://www.atbbq.com/thesauce/recip...er-can-burger/
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Old 06-08-2020, 01:54 PM
 
Location: Brentwood, Tennessee
49,932 posts, read 59,566,018 times
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Quote:
Originally Posted by silibran View Post
Just curious what the source of the recipe was. And you might notify the recipe writer, or comment on the pertinent site.

Sounds like a impractical recipe , to me.
It was from Taste of Home.

https://www.tasteofhome.com/recipes/...matillo-salsa/
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Old 06-08-2020, 02:27 PM
 
Location: So Cal
19,212 posts, read 15,083,434 times
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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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