There’s something magical that happens when the scent of garlicky chorizo hits a hot skillet—it’s the kind of aroma that makes neighbors peek through windows. Now imagine that smoky, spiced goodness glazed with sticky-sweet banana ketchup, piled onto a buttery brioche bun with all the fixings. This Banana Ketchup Filipino Chorizo Burger isn’t just dinner; it’s a flavor adventure that dances between sweet, savory, and downright irresistible.
I still remember the first time I tried this combo at a tiny food stall in Manila—the way the tangy-sweet glaze clung to the juicy patty, the crunch of quick-pickled onions cutting through the richness. It was a revelation, and I’ve been chasing that perfect bite ever since. Now, after countless test batches (and very happy taste-testers), I’m sharing the ultimate version with you.
Why This Recipe Works
- A flavor symphony—Think caramelized edges, smoky chorizo, and that addictive banana ketchup glaze that’ll have you licking your fingers
- Meal prep magic—Make the patties and glaze ahead for stress-free weeknight wins
- Heat you can control—Go mild or bring the fire with your chorizo choice
- Textures that sing—Crisp, juicy, sticky, and crunchy all in one glorious bite
- Instant conversation starter—This isn’t your average burger, and that’s exactly why everyone will ask for the recipe
The Story Behind the Sauce
This burger is a delicious mashup of culinary ingenuity. Banana ketchup—born from WWII tomato shortages—meets Spanish-influenced chorizo, all hugged by an American-style bun. It’s the kind of global kitchen alchemy that makes food so fascinating.
Essential Ingredients & Tools
For the Chorizo Patties
- 1 lb (450g) ground pork (that 80/20 fat ratio is your juicy patty insurance)
- ½ lb (225g) Spanish chorizo (or Mexican chorizo for more heat; casings removed)
- ¼ cup (40g) minced yellow onion (the sweet backbone of flavor)
- 4 garlic cloves, minced (because more garlic is always the answer)
- 1 large egg (the binder that holds it all together)
- ¼ cup (25g) panko breadcrumbs (or regular breadcrumbs in a pinch)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp smoked paprika (or regular paprika if needed)
- ½ tsp black pepper (freshly cracked, please)
- 1 tbsp neutral oil (like vegetable or canola)
For the Banana Ketchup Glaze
- ½ cup (120ml) banana ketchup (find in Asian markets or substitute ½ cup tomato ketchup + 1 mashed ripe banana)
- 2 tbsp Apple Cider vinegar (or white vinegar)
- 1 tbsp brown sugar (or honey)
- 1 tbsp soy sauce (or tamari)
- 1 garlic clove, minced (because again, more garlic)
Burger Assembly
- 4 brioche buns (or Hawaiian rolls for extra sweetness)
- Sliced tomatoes (the juicy counterpoint)
- Quick-pickled red onions (just soak thin slices in vinegar + sugar for 10 mins)
- Crisp lettuce leaves (the fresh foundation)
Tools You’ll Need
- Large skillet (cast iron preferred but any heavy pan works)
- Instant-read thermometer (or cut into a patty to check doneness)
- Small saucepan (for the glaze)
- Mixing bowls (one large, one small)
How to Make Banana Ketchup Filipino Chorizo Burger
- Glaze Game Strong
In your small saucepan, combine all the glaze ingredients (½ cup banana ketchup, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tbsp soy sauce, 1 minced garlic clove) and let them simmer over medium-low heat for about 5 minutes. You’re looking for that moment when the mixture coats the back of a spoon like liquid gold—thick enough to cling, but still pourable. The vinegar keeps it from being cloying, while the sugar gives it that irresistible sheen. Set it aside and resist the urge to drink it straight from the pan (I won’t judge if you sneak a taste).
- Pattie Perfection
Now, the fun part—get your hands in that bowl! Combine all the patty ingredients (1 lb ground pork, ½ lb chorizo, ¼ cup minced onion, 4 minced garlic cloves, 1 egg, ¼ cup panko, 1 tbsp soy sauce, 1 tsp smoked paprika, ½ tsp black pepper) and mix just until everything comes together. Overmixing is the enemy of tender burgers—think gentle folds, not kneading bread. Form four equal patties about ¾-inch thick, and here’s my secret: press a slight dimple into the center with your thumb. This little trick keeps your burgers from puffing up like footballs while cooking.
- Sear Like a Pro
Heat your skillet until it’s properly hot—a drop of water should dance across the surface. Add 1 tbsp neutral oil, then those beautiful patties. Here’s where patience pays off: let them cook undisturbed for 4-5 minutes per side. That sizzle you hear? That’s the Maillard reaction working its flavor magic. When they’re almost done, brush on that glorious glaze during the last 2 minutes, letting it caramelize into sticky perfection.
- Build Your Burger Empire
Toast 4 brioche buns—it’s the difference between a good burger and a great one. Start with crisp lettuce (your moisture barrier), then stack that glazed patty, sliced tomatoes, and quick-pickled red onions. Drizzle a little extra glaze because why hold back?
Pro Technique
Glaze Timing is Everything
I learned this the hard way after a few batches of burnt sugar glaze. Apply it only after flipping the patties, during those last couple minutes of cooking. Thin, even layers are key—brush, let it set, then repeat. If your glaze thickens up while waiting, a splash of water and gentle reheating brings it back to life.
Juicy Patty Science
That 80/20 fat ratio isn’t just a suggestion—it’s what keeps every bite succulent. And whatever you do, resist pressing down on the patties while they cook. I know it’s tempting, but those juices belong in your burger, not on your skillet. Let that crust form undisturbed, and you’ll be rewarded with perfection.
Chef’s Wisdom
The Chill Factor
After forming your patties, give them 15 minutes in the fridge uncovered. This firms up the fat for better searing and lets the flavors get to know each other. It’s the difference between a good burger and a “where has this been all my life” burger.
Sweet-Savory Harmony
The glaze should be a supporting actor, not the whole show. If it’s too sweet, a splash of vinegar balances it out. Too tangy? A pinch of brown sugar brings it back. Taste as you go—you’re aiming for that perfect harmony where every element sings together.
Storage & Freshness Guide
Raw Patty Care
If you’re prepping ahead, arrange your uncooked patties on a tray, cover loosely, and refrigerate for up to 24 hours. For the freezer, lay them out individually first before bagging—they’ll keep for a month and won’t stick together.
Leftover Love
Cooked patties store beautifully for 3 days in the fridge with parchment between them. Reheat gently in a skillet with a splash of water to bring back that juiciness.
Glaze Longevity
That luscious glaze will keep in a sealed jar for a week. If it thickens, just warm it with a teaspoon of water—good as new.
Nutrition Profile
This burger is indulgent in the best way, with flavors that make every calorie count.
Per Serving:
720 calories | 38g protein | 60g carbs | 38g fat | 3g fiber
Ingredient Variations and Their Impact
Leaner Option
Swap pork for ground chicken or turkey, but add a tablespoon of olive oil to keep things moist. The milder meat lets the chorizo and glaze shine.
Spice It Up
Try Mexican chorizo for more heat, then balance it with a touch of honey in the glaze.
Filipino Twist
Use pandesal rolls instead of brioche—toast them with garlic butter for extra authenticity.
Vegetarian Version
Plant-based ground meat and vegan chorizo work surprisingly well here. A dash of liquid smoke adds that depth you’d miss otherwise.
Perfect Pairings
Complementary Dishes
- Garlic Fried Rice: The savory, garlicky notes complement the burger’s sweetness, while the rice soaks up extra glaze.
- Sweet Potato Fries: Their natural sweetness echoes the banana ketchup, and the crisp texture contrasts the juicy patty.
Drinks
- San Miguel Beer: A crisp lager cuts through the richness and refreshes the palate.
- Calamansi Juice: This tart Filipino citrus drink balances the glaze’s sweetness.
Something Sweet
- Halo-Halo: The shaved ice dessert with tropical fruits and Leche Flan provides a cooling, refreshing finish.
- Turón: Fried banana rolls with caramelized sugar echo the burger’s banana ketchup theme.
FAQs
Q: Gluten-free possible?
A: Absolutely—just use gluten-free soy sauce and breadcrumbs.
Q: Glaze turned grainy—help!
A: Easy fix—warm it gently with a splash of water to smooth it out.
Q: Can I grill these?
A: Yes, but keep foil handy to prevent flare-ups from the sugary glaze.
Banana Ketchup Filipino Chorizo Burger: A Sweet-Savory Love Letter to Bold Flavors
Try my Banana Ketchup Filipino Chorizo Burger for a sweet-savory explosion of flavor. Smoky chorizo meets tangy-sweet glaze—pure comfort in every bite. Get the recipe now!
Ingredients
For the Chorizo Patties
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1 lb ground pork (450g)
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½ lb Spanish chorizo, casings removed (225g)
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¼ cup minced yellow onion (40g)
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4 garlic cloves, minced
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1 large egg
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¼ cup panko breadcrumbs (25g)
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1 tbsp soy sauce
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1 tsp smoked paprika
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½ tsp black pepper
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1 tbsp neutral oil
For the Banana Ketchup Glaze
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½ cup banana ketchup (120ml)
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2 tbsp apple cider vinegar
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1 tbsp brown sugar
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1 tbsp soy sauce
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1 garlic clove, minced
For Burger Assembly
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4 brioche buns
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Sliced tomatoes
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Quick-pickled red onions
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Crisp lettuce leaves
Instructions
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Make the glaze: Combine all glaze ingredients (½ cup banana ketchup, 2 tbsp apple cider vinegar, 1 tbsp brown sugar, 1 tbsp soy sauce, 1 minced garlic clove) in a small saucepan. Simmer over medium-low heat for 5 minutes until thickened. Set aside.01
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Prepare patties: Mix all patty ingredients (1 lb ground pork, ½ lb chorizo, ¼ cup minced onion, 4 minced garlic cloves, 1 egg, ¼ cup panko, 1 tbsp soy sauce, 1 tsp smoked paprika, ½ tsp black pepper) gently in a large bowl. Form into 4 equal patties with a thumb indentation in the center.02
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Cook patties: Heat 1 tbsp neutral oil in a skillet over medium-high. Cook patties 4-5 minutes per side. Brush with glaze during last 2 minutes.03
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Assemble: Toast 4 brioche buns. Layer lettuce, patty, sliced tomatoes, and pickled onions. Drizzle with extra glaze.04
