“Chorizo y Papas” Burgers with Spicy Mayo

  • Yield: 4 Cheeseburgers 1x


  • ½ pound fresh Mexican chorizo
  • ½ pound 90{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f} lean ground beef
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup packaged shredded potato hash browns (“Simply Potatoes,” or similar)
  • ½ cup mayonnaise
  • 1½ tablespoons hot sauce, preferably Cholula
  • 1 teaspoon fresh lime juice
  • 4 tablespoons olive oil, divided
  • 4 slices pepper jack cheese
  • 4 hamburger buns, lightly toasted, for serving
  • Bibb lettuce, for serving
  • 1 ripe Hass avocado, pitted, peeled, and thinly sliced, for serving
  • 4 fried eggs, for serving


  1. Mix ground chorizo and ground beef with your hands until combined, taking care not to overwork the mixture. Divide into four 3″ patties about 1″ thick. Combine mayonnaise, hot sauce, lime juice, salt, and pepper, and set aside.
  2. Heat two tablespoons of oil in a 12″ skillet over medium-high heat. Divide potatoes into fourths, and roll into a ball. Press each ball down in the pan into patty shape and cook, about 6 inutes per side, until brown and crispy. Transfer to paper towels to drain.
  3. Add remaining two tablespoons of oil to the pan. Cook patties, flipping once, until cooked to desired doneness, about 12 minutes for medium rare. Place 1 slice cheese over each burger; cook until cheese is melted, 1-2 minutes more. Serve on hamburger buns with spicy mayonnaise, hash brown patties, lettuce, and sliced avocado. Top each burger with a fried egg just before serving.