Indulge in the flavors of this mushroom cap chorizo burger, a perfect combination of juicy chorizo patty and savory mushroom cap. This burger is seasoned to perfection and topped with your favorite fixings. It's a winner for any burger lover!
Ingredients
- 1 pound ground chorizo
- 4 large portobello mushroom caps
- 4 burger buns
- 4 slices of pepper jack cheese
- 1 cup sliced red onions
- 1 cup baby spinach
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
- Olive oil for grilling
Directions
- Preheat your grill to medium heat.
- Gently remove the stem and gills from the mushroom caps.
- In a mixing bowl, combine the ground chorizo with salt and pepper. Divide the mixture into four equal portions and shape them into patties.
- Brush the mushroom caps with olive oil on both sides.
- Grill the mushroom caps for 5 minutes on each side or until they are tender. Set aside.
- Grill the chorizo patties for about 4-5 minutes per side or until they reach an internal temperature of 160°F (71°C).
- During the last minute of grilling, place a slice of pepper jack cheese on each patty to melt.
- Meanwhile, lightly toast the burger buns on the grill.
- Spread mayonnaise and Dijon mustard on the bottom buns.
- Layer baby spinach, grilled chorizo patty, grilled mushroom cap, red onions, and more baby spinach on top.
- Place the top bun on the stack and serve hot.
