Chorizo and Caramelized Onion Burgers
This burger is Korean-inspired, simple, and delicious. The caramelized onions make it slightly sweet, while the pork chorizo, runny fried egg, and toasted sesame oil add substance and great umami flavors. Kimchi provides a hit of tanginess and livens up the meat. Serve on lettuce cups or use your favorite burger buns. The patties can be prepped ahead of time and frozen for a quick meal, or eaten by themselves as an easy breakfast. Enjoy!
Servings 4 burgers
For the Onions
- 1 tsp bacon fat or butter
- 1/2 yellow onion diced
- 1 tsp balsamic vinegar optional
For the Burgers
- 1 lb ground pork chorizo* pastured
- 4 eggs pastured
- 1/4 tsp black pepper
- 1/4 cup sauteed kale optional
- 1/4 tsp red chili flakes** optional
- 2 tbsp kimchi optional
- 1 tsp toasted sesame oil optional
- Heat the butter or bacon fat over medium-high heat. Check the temperature by flicking a few drops of water into the pan. When the water sizzles, add the onion. Cook, stirring constantly, for 2-3 minutes, or until the onions have browned and softened slightly. Turn the heat down to medium and keep cooking until the onions are very soft and deep brown, about 15 minutes. For extra sweetness and caramelization, add a teaspoon of balsamic vinegar partway through cooking.
- Using your hands, mix together the onions and chorizo in a large mixing bowl. Form into four large or six small patties, depending on how big you want the burgers to be.
- Heat a pan over medium-high heat. Add the patties and cook undisturbed for about 1 minute on each side, or until the outsides are browned and slightly charred. Reduce the heat to medium and continue to flip and cook the burgers until they are cooked through. Remove from heat.
- Crack the eggs into the pan full of hot chorizo drippings. Let cook undisturbed on medium heat until the whites are set and the yolks are still runny.
- To build the burgers, layer the chorizo patties on lettuce leaves or burger buns. Add sautéed kale or kimchi if desired, then top with fried eggs. Garnish with black pepper, red chili flakes, and a drizzle of toasted sesame oil.
*Substitute plain ground pork for a less-spicy version. If you do this, season the meat with salt and pepper before cooking, as all the salt in this recipe comes from the pre-seasoned chorizo. **Substitute paprika or omit for a less-spicy version.