30+ min
10 min
50 min

Tex-Mex Chorizo Burger


  • 4 Mrs Baird’s® Large Hamburger Buns
  • 1½ pounds ground beef
  • ½ pound fresh Mexican chorizo, casing removed
  • ½ teaspoon garlic powder
  • ½ teaspoon Cayenne pepper
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • Vegetable oil
  • 4 slices Pepper Jack cheese
  • 1 tomato, thinly sliced
  • Garlic Shrimp (recipe follows)
  • Paprika Mayo (recipe follows)
  • Garlic Shrimp Ingredients:
  • 8 large shrimp
  • 3 sprigs fresh thyme leaves
  • 1 clove garlic, minced
  • ½ teaspoon extra virgin olive oil
  • Paprika Mayo Ingredients:
  • 3 tablespoons mayonnaise
  • 1 tablespoon tomato paste
  • 1½ teaspoon smoked paprika
  • 1 teaspoon yellow mustard
  • Juice of 1 lime
  • Special Tools:
  • Skewers


  1. Marinate Garlic Shrimp. Peel, devein and rinse the shrimp. Add to a small bowl with thyme leaves, garlic, extra virgin olive oil, salt and black pepper, stirring to coat. Refrigerate for 30 minutes to 1 hour.
  2. Make Paprika Mayo. In a small bowl, combine mayonnaise, tomato paste, smoked paprika, yellow mustard and lime juice. Whisk together and refrigerate until ready to build burgers.
  3. Make the burger patties. Add ground beef and chorizo to a large bowl, and combine using two forks. Mix in the garlic powder, cayenne pepper, kosher salt and black pepper. Form the meat mixture into 4 equally-sized patties.
  4. Preheat grill to medium-high heat. Lightly brush burger patties with vegetable oil to prevent sticking, then grill the patties for about 4-6 minutes per side or until cooked through. In last 30 seconds of cooking, top each patty with 1 slice of Pepper Jack cheese. Transfer patties to a plate and set aside.
  5. Thread marinated shrimp on skewers and grill 2-3 minutes per side or until shrimp is cooked through.
  6. Build burgers by spreading Paprika Mayo on each bun bottom and topping with a grilled chorizo patty, tomato slices, 2 grilled Garlic Shrimp and bun lid.

This recipe calls for Large Hamburger Buns 8 Ct.

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