The chorizo burger, or chori burger for short, is the stuff of legends in Boracay—a satisfying meal you can swing around while stuffing your face with carbs and meat to slow down the absorption of alcohol into your system. (Or just as a hearty, sticky, sweet and meaty meal in an entirely wholesome situation.)
Sauce & Seasoning
- ½ cup banana ketchup
- ¼ cup mayonnaise
- 2 tbsp pickle relish
- 1 tsp chili flakes or hot sauce, to taste
- salt and pepper, to taste
- 800g skinless chorizo
- 4 burger buns
- neutral oil, for cooking
- ½ large tomato, cut into 4 slices
- 4 leaves butter lettuce
- 8 slices raw white onion
Make the sauce: Combine all sauce ingredients in a bowl. Mix well and set aside.
Prepare chorizo patties: Divide the chorizo into 8 balls and flatten them into patties. In a pan over high heat, sear patties until cooked through, about 2 minutes per side.
Toast buns: Brush oil on the cut sides of the burger buns. Toast on the pan until golden brown but not burnt.
Assemble the burger: Lay down the bottom half of the buns. Add the sauce, followed by two patties, a slice of tomato, lettuce, and onion. Slather the top bun with more sauce and top off the burger. Repeat until you have 4 burgers, then serve.