Mike’s Chorizo Smash Burger

We all love a good burger, especially during grilling season. But what about a GREAT burger? It only takes a few extra ingredients to Elevate Your Burger! Our WFM culinary team has created five original—and absolutely delicious—burger recipes to bring your go-to summer meal to the next level!

This week’s flavorful Chorizo Smash Burger is brought to you by Mike, our prep foods leader.

Makes 4 double burgers


  • 1 lb. local ground beef (Vermont Family Farms, Black River Meats, or Vermont Alpine Farms)
  • ½ lb. Vermont Salumi Mexican Chorizo
  • 1 pint Queso Oaxaca, grated
  • ½ head iceberg lettuce, halved, cored and thinly shaved
  • ½ pint WFM pickled red onion, drained
  • ½ cup Honeycup Mustard
  • 4 ea. brioche buns, split
  • 3 Tbsp butter, room temperature
  • A scant 2-3 Tbsp of vegetable oil


  1. Add the ground beef and chorizo to a 2 qt stainless steel or glass bowl. Knead well until you have a mostly homogenous blend. You could do this step in a standing mixer fitted with a paddle attachment but be careful not to overmix.
  2. Form patties by pinching off a meatball sized (3 oz) bit and gently rolling it in your palms. (Alternatively, if you really want to be equitable and you don’t have a scale, you could turn the entirety of the mixture out on to a cutting board, cut in quarters, and halve each quarter.) You should have 8 meatballs. Gently smoosh these down into more of a puck shape and set on a parchment-lined baking sheet.
  3. On a clean cutting board, prep your remaining ingredients. Halve and shave the iceberg (you will have extra, make a salad), grate the queso (you will have extra, make a quesadilla) on the large blades of a box grater, and split your buns. Line up all of your ingredients neatly in bowls or on plates. You will want to take the time now so assembly, and not eating, is kept to a minimum.
  4. Get your largest sauté pan or skillet (or two if you have anything less than a 10-inch) onto the stove and let it heat over medium-high heat (I’d say a 6.5 out of 10). Butter the buns and toast cut side down; remove from the heat and spread a generous amount of the honeycup mustard on the top and bottom bun. Set these to the side and start cooking.
  5. Add a small amount of oil to the sauté pan and give it a swirl to coat evenly. Place the patties into the hot pan leaving 1-½ inches of space on all sides. Quickly begin to press down the patties using the back of a heat-proof spatula. Work around the pan giving each burger a loving smoosh. As the meat heats, the fat will begin to render, making this task easier and requiring less pressure. After 3-4 minutes the patties should have a nice sear. Flip the patties, give them a light squish with your spatula, and immediately top each with an even layer of queso. Count to 90, turn off the heat and move your burgers from the pan to a resting rack (or plate lined with paper towels).
  6. Stack the patties two high, place on the bun, and garnish with the pickled onions and a paw-full of shredded lettuce. Now go get it.

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