Prospector’s Burger

I’ve always enjoyed a hamburger right off the grill, and in the southwest we enjoy chorizo, so I combined the two which gives the patties some “authority” and helps keep it moist. Instead of using store bought condiments, fresh ingredients are used to brighten up the dish along with pickling some elements to provide a “pop”, while the fried Brussel sprouts lend a great flavor and light side to the dish.

The Recipe

  • Ingredients: 6 oz ground angus beef or bison, 4 oz. fresh chorizo; 1/2 large red onion sliced thin and halved; 1 large jalapeno sliced and cored; 1/3rd cup apple cider vinegar 1/3rd cup sugar; 1/3rd cup water; handful fresh spinach; 2 tbsp grated fresh horseradish; two large burger rolls (tailgaters or similar with sesame seeds); 8 oz Brussel sprouts cut in half; 1 tbsp. Kentucky Bourbon barbecue sauce (or personal choice).
    1. Whisk the apple cider vinegar, sugar, and water together until the sugar dissolves, the add the sliced red onions and sliced jalapenos. Let stand for 30-60 minutes stirring several times.
    2. Heat the grill up to medium high about 400F with a cast iron pan set on the grill. While the grill is heating combine beef/bison and chorizo very well and make two patties- season with salt and pepper. Next begin to heat up deep fryer.
    3. Place the burgers and two tbsp. butter in the cast iron pan, turning every two minutes for between 8-10 minutes (for a medium burger). While the burgers are cooking place the rolls on the grill until they get nice grill marks then pull everything off. Then allow the burgers to rest while the Brussel sprouts are being prepared.
    4. Once the deep fryer reaches 350 degrees F, place the sprouts in a basket and place in the oil (I use peanut which can be filtered and reused several times)- cook them for about 4-6 minutes (or till they start to brown), pull out and drain on a paper towel. In a large bowl add the 1 Tbsp. of barbeque sauce (personal favorite) and mix the sprouts in to coat, add salt and pepper to taste.
    5. Finally, assemble each burger on the plate by placing fresh spinach on the bottom bun, lay on the patty, cover with the pickled onions and jalapenos, then top with fresh horseradish. Add the fried Brussel sprouts and enjoy.