Cinco de Mayo Party Beef Burgers with Chorizo and Cotija Crumble

Steps

1. 1

   Mix burger base

   • In a large bowl, combine the cold ground beef and chorizo meat.
   • Using your hands, gently mix until just combined—about 10 light folds.
   • Avoid overworking the meat, which toughens the burger.
   • Season lightly with salt and pepper (the chorizo and cotija are already salty, so be conservative here).

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   Ready when: mixture is evenly combined with visible flecks of chorizo

   Tip: Don't squeeze or knead the meat. Overworked burgers become dense and dry. Think gentle folding, not kneading dough.

2. 2

   Form patties and rest

   • Divide the mixture into 4 equal portions (about 5 oz / 140 g each).
   • Gently form each into a patty about ¾ inch thick, making it slightly wider than your bun since it will shrink during cooking.
   • Use your thumb to make a shallow indent in the center of each patty to prevent the burger from puffing up during grilling.
   • Place patties on a chilled plate and let rest in the refrigerator for 15 minutes to firm up.

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   Ready when: patties are firm and hold their shape

   Tip: The shallow dimple keeps the burger from forming a dome; a flat or slightly concave burger is a sign of proper technique.

3. 3

   Grill burgersOven 400°F / 205°C

   • Heat your grill to medium-high (about 400°F / 200°C); the grates should be hot enough that a hand held 4 inches above the surface can only stay there for 2 seconds.
   • Lightly brush or oil the grates to prevent sticking.
   • Place patties on the grill without moving them.
   • Cook for 5–6 minutes on the first side, until a golden crust forms and you see juices pooling on top.

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   Ready when: golden-brown crust on the bottom, juices rising to the surface

   Tip: Resist the urge to press or flip early. A good sear = flavor and a juicy burger. Move only once.

4. 4

   Flip and finish cookingOven 160°F / 70°C

   • Flip each patty once and cook for 4–5 minutes on the second side, until an instant-read thermometer inserted in the thickest part reads 160°F (71°C) for medium, or 165°F (74°C) if you prefer it more well-done.
   • You may see some juices leaking—that's normal and keeps the burger moist.
   • If you want cheese melted on top, add it in the last minute of cooking and tent with foil to help it melt.

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   Ready when: internal temperature reaches 160–165°F (71–74°C)

   Tip: Use a meat thermometer for accuracy; overcooking dries out even a good burger. The temperature will rise a few degrees after removal from heat.

5. 5

   Toast buns and assemble

   • Transfer cooked burgers to a warm plate.
   • Lightly butter the cut sides of the buns and place them cut-side down on the grill for 1–2 minutes until golden and warm.
   • Remove burgers from heat.
   • Spread mayo (if using) on the bottom bun, then place a burger on top.
   • Layer with a generous handful of pickled red onions, a pinch of crumbled cotija cheese, and a sprinkle of fresh cilantro.

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   Ready when: buns are lightly toasted and warm

   Tip: Toast the buns last so they stay crispy. A warm bun melts the mayo slightly and keeps the burger from getting soggy.

6. 6

   Top and serve

   • Close the burger with the top bun and serve immediately with lime wedges on the side.
   • Squeeze fresh lime juice over the top just before eating for a bright, fresh finish that complements the chorizo and cotija.

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   Tip: Lime juice is the final touch—it cuts through the richness of the burger and ties the Mexican flavors together.