Grilled Chorizo Burger with Kale Carrot Slaw and Garlic Scape Dijonnaise
Chorizo burgers are a perfect meal for the grill. This recipe highlights a variety of fresh finds from the market. It combines savory chorizo flavors with crisp, refreshing greens, and offers a delicious twist on a classic burger. Whether grilled outdoors or enjoyed indoors, it’s a guaranteed hit for any occasion.
Recipe courtesy of Chef Jessica from Little Gem Culinary.
Here are the fresh market ingredients used in this recipe:
Ingredients
Burger:
1 pound ground chorizo
1 pound ground beef or ground bison
1 tsp garlic powder
½ tsp smoked paprika
½ tsp chili powder
½ tsp onion powder
Salt and pepper to taste
Burger buns
Kale Carrot Slaw:
½ small cabbage, shaved
3 leaves lacinato kale, thinly sliced
½ small red onion, thinly sliced
3 small carrots, shredded
3 scallions, sliced
2 T olive oil
1 T White Balsamic
½ T honey
Salt and pepper to taste
Dijonnaise:
½ cup mayonnaise
2 T dijon mustard
½ T honey
Dash of hot sauce
2 stems garlic scapes, blanched and sliced
¼ cup herbs – basil, cilantro and scallions sliced (all the farms have a variety of herbs)
Salt and pepper to taste
Instructions
Kale Carrot Slaw:
Mix all slaw ingredients together and set aside – the slaw will get tastier as the flavors sit together.
Dijonnaise:
Mix the dijonnaise ingredients together and season to taste. Refrigerate until use.
Burger:
Mix spices and meat together. Be careful not to over mix. Form patties. Cook your patties on the grill or in a pan – whatever you prefer.
Spread sauce on the buns and top with burger and slaw. Enjoy!