Whether you are celebrating Dad on Father’s Day or any day, this is sure to become Dad’s all time favorite burger. With chorizo added to ground beef, and a blend of the spices, this makes the perfect burger. This recipe gave me eight burger patties. You can choose to create larger patties and get possibly six. I tossed them on the grill to create the perfect grill marks. Cook to Dad’s desired doneness. I created the perfect Pasilla chile aioli to drizzle over the top of this burger to take it to the next level. I have added this Pasilla chile aioli recipe below. Dad’s all time favorite burger just might make you his favorite child.
Dad’s All Time Favorite Burger
You just may become Dad's favorite child when you create Dad's All Time Favorite Burger for him. Adding beef chorizo to ground beef, and the perfect blend of spices makes this, hands down one delicious burger. I have included the Pasilla chile aioli to this recipe to drizzle over the top. Save this recipe for Father's Day or Dad's birthday, because it will be on his list! I used keto low carb sandwich thins in this recipe. I've added the link to purchase these in the recipe below.
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Servings: 8 people
Ingredients
- 1 pkg Beef chorizo
- 2 lbs Ground Beef good quality, grass fed
- 1 T minced garlic
- 1-1/2 tsp black pepper
- 1/4 tsp cayenne
- 1 tsp garlic salt
- Keto Low Carb Sandwich Thins
- PASILLA CHILE AIOLI
- 1 Pasilla chile Roasted, peeled & seeded
- 2 Garlic cloves, minced
- 1 lime, juiced
- 1 T Olive oil
- Pinch of Salt and Pepper
Instructions
- Heat BBQ grill to medium heat.
- Combine chorizo and beef and mix well . Add minced garlic, black pepper, cayenne and salt and pepper, combine well. Form 6-8 patties.
- Grill over medium flame do not turn until you have nice grill marks on the burger. Cook until internal temperature reaches between 150° F to 160° F depending on your preference. I used the keto low carb sandwich thins on this burger for a low carb option. Link to purchase these thins is above in recipe.
- For the Pasilla Aioli: Roast the Pasilla chile in broiler or stove top until the skin is brown and charred 15 min or so. Place chile in a bowl, cover with plastic wrap. Let the chile sweat for 20 minutes. Peel skin off and remove seeds.
- In a blender, add pasilla chile, 1 C mayonnaise, 2 garlic cloves, juice from 1 lime, 1 T olive oil and a pinch of salt and pepper. Drizzle over burgers. Enjoy!
