Chorizo Burgers with Cool Ranch Pepper Sauce

  • Author: The Kitchen Whisperer

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  • 1 lb ground beef (80/20)
  • 1/2 lb pork chorizo, loose
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 tablespoon Buttermilk Ranch Seasoning
  • 1 medium onion, chopped
  • 1 whole roasted red pepper, seeds removed
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1 1/2 cups shredded Chihuahua cheese
  • 1 avocado, pitted
  • 1/2 teaspoon kosher salt
  • Sourdough Pretzel Buns


  1. Place the butter and oil in a medium skillet over medium heat.
  2. Sauté the onions until translucent and caramelized. ~10 minutes.
  3. While the onions are cooking mix together the ground beef and chorizo just until combined; don’t over mix as it’ll become tough.
  4. Form into 6 patties leaving an indent in the middle of each one; set aside.
  5. When the onions are done, place the onions (leaving behind the juices), roasted pepper, buttermilk, ranch, mayo, paprika, cayenne and cumin in a food processor pulsing until well combined.
  6. Transfer to a lidded container and place in the fridge while the burgers cook.
  7. Place the burgers in a large non-stick skillet over medium heat.
  8. Cook for 8-10 minutes per side or until temperature reads 165F.
  9. Evenly divide the cheese on top, cover and shut off the heat.
  10. While the cheese is melting, mash up the avocado with the salt leaving in a few small chunks.
  11. Remove the lid and assemble the burger.
  12. Place 1 heaping tablespoon of sauce on the bottom of the bun.
  13. Place the burger on top followed by a heaping tablespoon of smashed avocado and another tablespoon or 2 of sauce.
  14. Place the burger bun on top and place a skewer in the center for presentation.


To freeze simply shape the patties and place each patty between pieces of wax paper. Double wrap in plastic wrap and place in a freezer bag.

Freeze until you’re ready to inhale and cook again. These are awesome grilled as well!

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