Breakfast Chorizo Burgers are seriously one of the best breakfast sandos out there. They’re a favorite recipe item among chefs, especially for brunch menus. They sound like they are complicated but really all they take are a few standard ingredients and some thought! Best of all they are very easy to make at home. They are so over the top good you will want to keep this recipe handy. Let’s dive into what we need to make these hearty sandwiches.
Ingredients you will need to make Breakfast Chorizo Burgers
Chefs buy bulk pieces of loose chorizo called chubb. You can use links here but it may be tough to eat. We recommend the 1 pound packages of loose chorizo which is perfect for 4 sandwiches. We also like a ripe avocado since they are soft and easy to smash. Same goes for the tomato. We use muenster sliced cheese here since it is rich and melts well but really this is a matter of preference. Swiss, gouda, or provolone are also great options. The egg is best fried for the effect but also makes it easier to eat. We also recommend english muffins here but really use whatever appeals to you. Whatever you decide, we highly recommend some sort of pickle as these are very rich and need something acidic to cut through the insane amounts of gooey goodness!
Other toppings you may want to include
This recipe for breakfast chorizo burgers is ready to put smiles on faces as is. If you want to explore other alternatives or set up a breakfast bar for guests with a brunch theme here are a few ideas:
- Fresh sliced jalapenos or pickled chiles
- Spicy mayonnaise, or a smear of sriracha and a smear of mayo
- Whole grain mustard or honey mustard
- Trade the sliced avocado for guacamole
- Add some texture with fried onions or tortilla strips, or even crushed fritos
- Pickled vegetables or pickled onions
- Sauteed mushrooms
- Bacon for even more over the top flavor!
Breakfast Chorizo Burger
Equipment
Ingredients
- 1 pound Chorizo loose bulk preferably
- 4 each English muffins
- 4 each Eggs
- 1 each Avocado sliced
- 1 each Tomato sliced
- 2 pieces Romaine lettuce leaves
- 3 ounces Pickles sliced
- 4 slices Muenster sliced cheese
Instructions
- Prep the ingredients. Portion the chorizo into 4 patties, flattened and with the diameter slightly larger than the size of the English muffins. Slice the tomato and avocado.
- Sear the patty in a non stick pan. Meanwhile toast the muffin if desired.
- When the patties are cooked through, remove and reserve on a paper towel warm. Return the pan to the stove, and fry the egg as desired. Chefs usually recommend over easy so the yolk creates it's own sauce.
- Assemble the burgers, with the condiments on bottom so they hold together easily. Add more toppings according to taste.