What is Chouriço?
Chouriço (pronounced shure – REET -zo): This is probably Portugal’s most popular sausage. It’s even made by Old-Country methods in some of America’s Portuguese communities. A dry sausage similar to the more popular Spanish chorizo (which may be substituted for it in recipes), chouriço is very garlicky, red-brown with paprika, and sold in links about 10 inches long and 1 1/2 inches in diameter. In the fado houses of Lisbon (fado is Portugal’s soul music) grilled chouriços are so much a staple they are know as “fado sausages.” They are brought to the table on little alcohol-fueled terracotta braziers shaped like pigs. The alcohol used to fuel those little chouriço braziers is usually the Portuguese aguardente (fire water, sometimes medronho made from the fruit of the strawberry tree). It’s poured over the sausage on the brazier at the table, the waiter flames it, then you wait till the flames die before digging in. These sausages fairly spurt juice, they are crusty-black after being flamed, and they are soooooo delicious!
We also another sausage called Linguiça (cedilla under the C; prounced lin-GUEE -zah): This dry sausage of coarsely chopped pork shoulder (both the lean and the fat), plenty of garlic and paprika. Its shape, rather like a long and slender lingua (tongue) explains the name. I make my kale soup with this sausage. You can find it in the many Portuguese communities in the US on both the Atlantic and Pacific coasts. These two sausages can be used interchangeably in recipes though chouriço is chunkier and juicier.
How to create the chourico burger?
To create the chourico mixture, you will need peel off the skin of the meat, cut up in pieces and grind it down in the blender till its all crumbled up.
Pour the mixture into a large bowl and all the ingredients to the bowl with 1/2 lb. of ground meat. You can omit the ground meat with chicken, turkey, venison or no other meat. I added paprika, black pepper, salt, red pepper flakes, parsley, panko bread crumbs, egg and nutriential yeast. I used the nutriential yeast as a replacement for parmesan cheese to make this dairy free but if you want the cheese than add 1/4 cup of it.
Blend it all together and make your patties. In a pan, pour 1/4 cup of avocado oil and cook your burgers till its cooked through.
Create your hamburger to your liking and Enjoy!!
Now, on to toppings. They are, of course, up to you. But I really like the combination you see in the pictures. Lettuce, eggs, pepper jack cheese, and hot peppers. Chopped, caramelized onions or sliced avocados are a really good addition, too.
Chourico HamburgersCourse: Dinner, LunchCuisine: PortugueseDifficulty: moderate
8 ounces ground pork chorizo, skinned and shredded
1/2 pound ground beef
1 teaspoon chili powder
1 teaspoon paprika
2 tablespoons nutriential yeast (or 1/4 cup parmesan cheese)
1/2 teaspoon salt
1 tablespoon parsley
2 cloves garlic minced
1 teaspoon onion powder
8 slices monterey jack cheese
8 hamburger buns of your choice
- Remove the skin from the chourico and use a a food processer or blender to shredded it
- Combine the chorizo in a mixing bowl with the ground beef, chili powder, paprika and all the ingredients
- Add the egg ; mix together and form into 8 patties.
- In a large skillet, heat the avocado oil over medium-high heat cook or grill the burgers until desired doneness is achieved. About 3-4 minutes per side for medium rare.
- When you flip the burgers, top each with a slice of monterey jack and anything else you want add to the burger
- Toast the buns and serve hot off the grill topped
***Nutritional facts are without bun
8 servings per container
- Amount Per ServingCalories125
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Sugars 1g
- Protein 20g 40%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.