You know that moment when the kitchen fills with the smoky perfume of paprika and garlic, and your stomach lets out an audible growl? That’s the Chori Burger calling your name. This isn’t just another burger—it’s a full-blown flavor fiesta, a Filipino-Spanish love story tucked between two toasted buns. Imagine juicy chorizo hugging savory beef, a tangy sauce that dances on your tongue, and crisp veggies that bring everything into perfect harmony. It’s messy, it’s indulgent, and it’s absolutely worth every bite.
If you're looking for the perfect Chori Burger, you're in the right place. Whether you love Burgers or want to explore our Chicken Breast Recipes collection, we've got you covered.
Why This Recipe Works
- Flavor That Packs a Punch – Chorizo and beef unite for a patty that’s rich, smoky, and downright addictive. The chorizo’s fat renders into the beef as it cooks, creating a self-basting patty that stays juicy.
- The Sauce That Ties It All Together – Creamy, tangy, and just a little sweet—this isn’t your average burger sauce. Banana ketchup (a Filipino staple) adds fruity depth, while garlic powder amplifies the patty’s savoriness.
- Restaurant-Worthy, No Fuss – Simple steps, big results. A screaming-hot skillet and a little patience for the sear are all you need to achieve that caramelized crust.
- Make It Your Own – Adjust the heat, swap the toppings, and make it as wild (or mild) as you like. The recipe is a canvas—paint it with your favorite flavors.
- A Culinary Adventure – One bite and you’ll be transported to Manila’s bustling streets. This burger is a celebration of bold, sweet-savory flavors that define Filipino comfort food.
The Story Behind the Sauce
This burger is a delicious testament to Filipino ingenuity—where Spanish chorizo meets American comfort food. It’s a street food legend, a pulutan (bar snack) favorite, and a celebration of bold, savory-sweet flavors that Filipinos adore. The chorizo’s origins trace back to Spanish colonization, but Filipinos made it their own by adding local spices and a touch of sweetness. Paired with the universal appeal of a burger, it’s a fusion that feels both familiar and excitingly new.
Essential Ingredients & Tools
For the Patty:
- 1 lb ground beef (80/20 blend for maximum juiciness)
- ½ lb Filipino or Spanish chorizo, casings removed and finely chopped (Mexican chorizo works in a pinch; drain excess fat)
- ¼ cup minced yellow onion
- 2 cloves garlic, minced
- 1 large egg (binds the patty without over-compacting)
- ¼ cup plain breadcrumbs (or crushed crackers for gluten-free)
- 1 tbsp soy sauce (adds umami depth)
- ½ tsp freshly ground black pepper
- ¼ tsp salt (adjust based on chorizo saltiness)
For the Sauce:
- ½ cup mayonnaise
- 3 tbsp banana ketchup (or tomato ketchup + ½ tsp sugar)
- ½ tsp garlic powder
- ¼ tsp onion powder
- Pinch of salt
For Assembly:
- 4 large burger buns (brioche or sesame; pandesal rolls for a Filipino twist)
- Iceberg or green leaf lettuce
- 1 large ripe tomato, sliced
- ½ small red onion, thinly sliced
- 4 slices quick-melt cheese (American or cheddar)
Tools You’ll Need
- Large mixing bowl
- Cast-iron skillet or heavy non-stick pan (a grill works too)
- Metal spatula
- Small bowl for sauce
- Sharp knife and cutting board
Serves: 4 | Prep Time: 20 mins | Cook Time: 12-15 mins | Total Time: 35 mins
How to Make Chori Burger
- Mix the Patty – In a large bowl, gently combine 1 lb ground beef, ½ lb chorizo, ¼ cup minced yellow onion, 2 cloves minced garlic, 1 large egg, ¼ cup breadcrumbs, 1 tbsp soy sauce, ½ tsp black pepper, and ¼ tsp salt. Use your hands to fold the mixture—don’t knead or overwork it. Overmixing compacts the meat, leading to dense, tough patties. The goal is a loose, uniform texture where the chorizo is evenly distributed.
- Shape & Dimple – Divide the mixture into 4 equal portions (about 6 oz each). Roll into balls, then flatten to ¾-inch thick, slightly wider than your buns. Press a thumb-sized dimple into the center of each patty. This prevents bulging during cooking—a pro trick for even thickness. For best results, chill the patties for 10 minutes to firm them up.
- Whip Up the Sauce – In a small bowl, whisk together ½ cup mayonnaise, 3 tbsp banana ketchup, ½ tsp garlic powder, ¼ tsp onion powder, and a pinch of salt. Taste and adjust—add a pinch of sugar if using tomato ketchup. Refrigerate the sauce to let the flavors meld while you cook the patties.
- Sear to Perfection – Heat a cast-iron skillet over medium-high heat until smoking hot (a water droplet should sizzle and dance). Lightly oil the surface. Cook patties for 4-5 minutes per side—resist the urge to press them down, which squeezes out precious juices. In the last minute, add 4 slices cheese and cover briefly to melt. For medium doneness, aim for an internal temperature of 145°F. Transfer to a plate and let rest for 3-5 minutes; residual heat will carry the temp to 150°F while locking in juices.
- Toast the Buns – In the same skillet, lightly toast the cut sides of 4 large burger buns for 30-60 seconds until golden. For extra flavor, brush the buns with melted butter or a thin layer of mayo before toasting.
- Build Your Masterpiece – Spread sauce on both bun halves. Layer lettuce (this acts as a moisture barrier), 1 large sliced tomato, the patty, and ½ small sliced red onion. Top with more sauce. Serve immediately while the patty is hot and the bun crisp.
Pro Technique
- Chorizo Check – Filipino chorizo is sweeter and garlicky, while Spanish chorizo is smokier and saltier. Taste a small piece raw before mixing to gauge seasoning. For milder flavor, reduce chorizo by 25% and increase beef.
- The Perfect Sear – A scorching-hot skillet creates a caramelized crust via the Maillard reaction (the browning that amplifies flavor). Let the patties develop a crust before flipping—premature flipping causes sticking.
- Juicy Patty Rule – 80/20 beef is ideal—the fat renders during cooking, basting the patty from within. Overcooking is the enemy; pull patties at 145°F and let them rest.
Storage & Freshness Guide
- Raw Patties – Layer between parchment paper in an airtight container. Refrigerate for 24 hours or freeze for 3 months. Thaw overnight in the fridge before cooking.
- Leftovers – Wrap cooked patties tightly in foil. Reheat in a 300°F oven for 10 minutes or a skillet with 1 tbsp water (covered) to restore moisture. Avoid microwaving—it dries out the meat.
- Sauce & Toppings – Sauce lasts 1 week refrigerated. Store sliced veggies separately in damp paper towels inside containers to maintain crispness.
Perfect Pairings
Complementary Dishes
- Crispy Garlic Fries: The crunch contrasts the burger’s juiciness, while garlic echoes the patty’s flavor. Toss fries in smoked paprika for harmony.
- Grilled Corn Salad: Charred sweetness balances the chorizo’s richness. Add crumbled cotija cheese for a salty finish.
Drinks
- Calamansi Juice: This Filipino citrus cuts through fat with its tartness. Add a splash of soda for fizz.
- Ice-Cold San Miguel Beer: The crisp lager cleanses the palate between bites.
Something Sweet
- Leche Flan: A creamy caramel custard that’s a classic Filipino dessert. Serve chilled for contrast.
- Turón (Banana Lumpia): Fried banana rolls with caramelized sugar—warm and crispy alongside the burger.
FAQs
- Can I grill the Chori Burger?
Absolutely! Preheat grill to medium-high. Oil grates. Cook as directed, lid closed, to mimic a restaurant broiler. - What if I can’t find banana ketchup?
Substitute tomato ketchup + ½ tsp sugar for similar sweetness. For depth, add a splash of pineapple juice. - How do I make it spicier?
Add 1 tsp chili garlic paste to the sauce or top with pickled jalapeños. For heat in the patty, mix in ½ tsp cayenne.
The Sizzle, The Aroma, The Legendary Chori Burger
Make the ultimate Chori Burger with smoky chorizo, juicy beef, and a tangy banana ketchup sauce. Perfect for game day or a hearty weeknight meal!
Ingredients
For the Patty
-
1 lb ground beef (80/20 blend)
-
½ lb Filipino or Spanish chorizo (casings removed, finely chopped)
-
¼ cup minced yellow onion
-
2 cloves garlic (minced)
-
1 large egg
-
¼ cup plain breadcrumbs
-
1 tbsp soy sauce
-
½ tsp black pepper
-
¼ tsp salt
For the Sauce
-
½ cup mayonnaise
-
3 tbsp banana ketchup
-
½ tsp garlic powder
-
¼ tsp onion powder
-
Pinch salt
For Assembly
-
4 large burger buns
-
Iceberg lettuce
-
1 large tomato (sliced)
-
½ small red onion (thinly sliced)
-
4 slices quick-melt cheese
Instructions
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Gently mix patty ingredients; form into 4 balls, flatten, and dimple centers.01
-
Whisk sauce ingredients; refrigerate.02
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Sear patties 4-5 mins per side in a hot skillet. Add cheese in last minute.03
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Toast buns in same skillet.04
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Assemble with sauce, lettuce, tomato, patty, and onion.05
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