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Holy Cow-rizo Burger!

A juicy and flavorful patty made with ground beef, spicy chorizo, sweet grilled pineapple, and umami-rich black garlic is topped with sweet and spicy candied jalapeños, tangy pickled green tomatoes, uniquely tangy and crunchy pickled kettle chips, and a creamy, cheesy pimento cheese remoulade
Course Main Course
Cuisine American, Fusion, Southern, Southern Fusion
Keyword Black garlic, Chips, Chorizo, Hamburger, Pimento Cheese, Pineapple, Rermoulade
Prep Time 30 minutes
Cook Time 25 minutes
Servings 4
Author Chef Cameron

Ingredients

For the Pineapple Black Garlic Chorizo Beef Patties:

  • 1 lb ground beef 80/20 blend recommended
  • 8 oz fresh Mexican chorizo removed from casings
  • 1/2 cup fresh pineapple diced
  • 4 cloves black garlic minced or mashed into a paste
  • 1 tsp smoked paprika
  • 1/2 tsp cumin optional
  • Salt and freshly ground black pepper to taste

For the Pimento Cheese Remoulade:

  • 1 cup prepared pimento cheese your favorite recipe or store-bought
  • 1/4 cup mayonnaise
  • 2 Tbsp sweet pickle relish
  • 1 Tbsp finely chopped capers
  • 1 Tbsp fresh parsley finely chopped
  • 1 tsp Dijon mustard
  • 1/2 tsp hot sauce optional
  • 1 tsp lemon juice
  • Salt and freshly ground black pepper to taste

For the Candied Jalapeños:

  • 1 cup fresh jalapeños sliced
  • 1/2 cup granulated sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • Pinch of salt

For the Pickled Green Tomatoes:

  • 1 large or 2 medium firm green tomatoes thinly sliced (about 1/4 inch thick)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 Tbsp granulated sugar
  • 1 tsp salt
  • 1 clove garlic smashed (optional)

For the Fresh Kettle Chips:

  • 2 large russet potatoes thinly sliced (about 1/8 inch thick)
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 Tbsp granulated sugar
  • 1 tsp salt
  • vegetable oil or other frying oil for frying
  • smoked paprika and chili powder to taste (for seasoning)
  • Salt to taste

For Assembly:

  • 4 brioche or your favorite burger buns toasted
  • Optional: A few fresh cilantro leaves or peppery arugula

Instructions

Prepare the Pickled Green Tomatoes (at least 30 minutes ahead):

  • In a small saucepan, combine the apple cider vinegar, water, sugar, and salt.
  • Bring to a simmer and stir until dissolved.
  • Add garlic and peppercorns if using.
  • Place the sliced green tomatoes in a heatproof bowl or jar.
  • Pour the hot brine over the tomatoes, ensuring they are submerged.
  • Let sit at room temperature for at least 30 minutes, or refrigerate for longer.

Prepare the Candied Jalapeños (at least 30 minutes ahead):

  • In a saucepan, combine the sugar, apple cider vinegar, water, and salt.
  • Bring to a simmer over medium heat, stirring until the sugar dissolves.
  • Add the sliced jalapeños and simmer for 10-15 minutes, or until the jalapeños are slightly softened and the syrup has thickened.
  • Remove from heat and let cool completely in the syrup.

Prepare the Pimento Cheese Remoulade:

  • In a medium bowl, combine the prepared pimento cheese, mayonnaise, chopped pickles, capers, parsley, Dijon mustard, hot sauce (if using), and lemon juice.
  • Stir until well combined.
  • Taste and adjust seasonings with salt and pepper as needed.
  • Cover and refrigerate until ready to use.

Prepare the Pickled Potato Slices (at least 30 minutes ahead):

  • Rinse the potato slices under cold water.
  • In a saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a simmer and stir until dissolved.
  • Place the potato slices in a heatproof bowl or container. Pour the hot brine over the potatoes, ensuring they are submerged.
  • Let them pickle at room temperature for at least 30 minutes, or up to a few hours in the refrigerator for a more pronounced tang.

Prepare the Pickled Kettle Chips (just before cooking the burgers):

  • Drain the pickled potato slices well and pat them completely dry with paper towels. This is crucial for them to crisp up properly when frying.
  • Heat about 2 inches of oil in a deep pot or Dutch oven to 350°F (175°C).
  • Working in small batches, carefully add the dried pickled potato slices to the hot oil, ensuring not to overcrowd the pot.
  • Fry for 2-4 minutes per batch, or until golden brown and crispy. They may take slightly longer to crisp due to the pickling process.
  • Remove the chips with a slotted spoon and drain them on paper towels.
  • Immediately season the hot chips with salt, smoked paprika, and chili powder to taste. Set aside.

Prepare the Pineapple Black Garlic Chorizo Beef Patties:

  • In a large bowl, gently combine the ground beef, chorizo, diced pineapple, and minced black garlic.
  • Season with smoked paprika, cumin (if using), salt, and pepper.
  • Be careful with the salt as chorizo can be salty.
  • Mix until just combined. Do not overmix.
  • Divide the mixture into 4 equal portions and gently form them into patties (about 3/4 inch thick).

Cook the Burgers:

  • Preheat your grill to medium-high heat or heat a large skillet over medium-high heat with a little oil.
  • Cook the patties for about 5-7 minutes per side, or until cooked through and the internal temperature reaches 160°F (71°C).

Assemble the Burger:

  • Spread a generous amount of the pimento cheese remoulade on both the top and bottom buns.
  • Place a cooked patty on the bottom bun.
  • Top with a layer of the candied jalapeños.
  • Arrange a few slices of the pickled green tomatoes over the jalapeños.
  • Pile a handful of the fresh kettle chips on top.
  • Add a few fresh cilantro leaves or arugula (if using).
  • Place the top bun on and serve immediately.