Use (at least) 80/20 ground beef. This means that you want to find ground beef that is 80% lean and 20% fat. Anything leaner than that is not ideal for a delicious, juicy burger. Fat = flavor and in the case of a burger, this rings VERY true. You could even go up to as much as 30% fat if you can find it. And as always, try to buy local, grass fed ground beef. You’ll be amazed at the flavor difference compared to the grocery store ground beef!
Don’t over mix the meat! Try to handle the meat as little as possible while you are mixing all the ingredients together. Over mixing ruins the tender texture of the burger and you’ll end up with a tough, rubbery patty. I find that using my hands to combine the meat mixture ensures that things don’t get over worked. Your hands are your best kitchen tools in many situations!
Don’t pack the burgers tight. Along the same lines as the above tip – be sure not to smash the burgers patties tightly. You want to use enough pressure that the patties hold together, but you also want to allow space for the fat to melt and the burger to cook properly.
Don’t make the patties too thick or too small around. Take a look at your buns and make your patties about an inch larger than the diameter of the buns and about a 1/2-3/4 of an inch thick. The burgers will shrink as they cook so making them a little larger than the bun will ensure that it will still fit, even after cooking. Super thick patties are hard to cook all the way through without burning the outside, so keep that in mind as well.
Don’t forget to use a liberal amount of salt and pepper. S & P are going to go a long way in elevating the flavors of your burger. Be sure to use a few moderate pinches of each in burger mixture!
Keywords: chorizo burger, Mexican hamburger, Southwest burger