Chorizo Southwest Burger

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14 lbs. Ground Beef, lean (90/10)
3.5 lbs. Chorizo Crumbles
1/2 cup Worcestershire Sauce
1/2 cup Dried Minced Onion
14 Garlic Cloves (minced)
3 1/2 tbsp. Kosher Salt
2 1/4 tbsp. Smoked Paprika
3 1/2 tbsp. Cumin
3 1/2 tsp. Dried Oregano
3 1/2 tsp. Dried Cilantro
1 3/4 tsp. Cayenne Pepper
4-28 oz. cans Red Gold Petite Diced Tomatoes with Green Chiles
7 cups Yellow Onion (chopped)
21 Avocados (peeled, pitted and mashed)
7 Limes (juiced)
1/2 cup Chili Powder
1 tsp. Red Pepper Flakes
56 Hamburger Buns


  1. Mix together ground beef and ground chorizo with Worcester sauce, dried onion and garlic. Form into 56- 4 oz patties.
  2. Mix 2 Tablespoons salt, paprika, 2 Tablespoons cumin, oregano, cilantro, and ½ teaspoon red pepper flakes in a flat dish. Place each hamburger patty in the dish and coat thoroughly with spice mix.
  3. Combine petite diced tomatoes, onion, avocado, lime juice, 2 Tablespoons salt, 2 Tablespoons cumin, chili powder, and ½ teaspoon red pepper flakes. Chill avocado topping before serving.
  4. Grill burger over high heat for about 4 minutes per side.
  5. While burgers are grilling, toast the buns.
  6. Remove and serve burgers on toasted.