Pass the Cookbook Club: Michael Symon’s Spicy 50/50 Burger

Mix up your burgers with these Spicy 50/50 Burgers made with ground beef and chorizo. Don’t forget the cheese, cilantro and a toasted bun.

PtCBC 2014

This month for Pass the Cookbook Club, Julie (White Lights on Wednesday) picked recipes from Chef Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners. This cookbook is a collection of recipes that can be made from 5 fresh ingredients (along with a few kitchen & pantry staples) in 5 minutes. The italicized items in each recipe are the “5” fresh ingredients.

Spicy 50-50 Burger

The moment I saw the recipe for the burgers I knew I had to make them. Not only are they perfect for Memorial Day, they are also made with half beef and half chorizo. With all the flavors already involved in the combination of those two meats there was no need to add anything else to the mixture except for a little salt and pepper. Topped off with a slice of cheese, fresh cilantro, and a toasted bun there’s not much left to be desired – except maybe some avocado slices which I went ahead and put on there as well. Served with Healthier Elote (Mexican street-style corn) and Baked Sweet Potato Fries seasoned with chili powder and brown sugar.

The only other thing I changed to the recipe was the step that said to flatten the burgers once they were on the hot pan. I refused to follow this step as I prefer thicker burgers. Also, I have to point out that while yes it only takes 5 minutes to cook these burgers, it does take slightly longer than that to prepare from start to finish. But still quick and easy!

One year ago: Almond Toffee Applesauce Bread


Serves 4


3/4 lb. ground beef (80% lean)

3/4 lb. fresh chorizo, removed from casing if not in bulk

Salt and pepper

2 Tbsp extra-virgin olive oil

4 slices Monterey jack cheese (I used Colby-jack)

4 challah-style buns, split and toasted (I used Kaiser rolls)

1 cup fresh cilantro leaves

1/2 avocado, sliced (optional)


  1. Put a large skillet over medium-high heat.
  2. In a bowl, mix to combine the ground beef and chorizo. Form the meat into 4 patties, each about 3/4 inch thick. Season the patties on both dies with salt and pepper.
  3. Add the olive oil to the preheated pan, then add the patties. Cook without moving until a good crust forms, about 2 minutes. Flip the burger and cook until heavily caramelized, about 2 minutes. Reduce heat to medium-low and top each burger with a slice of cheese. Add 2 tablespoons water to the pan, cover, and allow the cheese to melt for 1 minute.
  4. Put 1 burger onto each bun bottom, top with 1/4 cup cilantro and the other half of the bun, and serve.

Source: Michael Symon’s 5 in 5


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