Daniel Bates | CoServ

Full of flavor thanks to chorizo and added spices, these burgers are sure to be a hit fresh from the grill. If you don’t have smoked paprika on hand, substitute your favorite variety.

Cook’s tip: Bates suggests pressing a shallow divot into meat patties with a spoon or thumb so they come out flat after cooking.

1 pound 80% lean ground beef
1 pound Mexican-style chorizo
8 ounces thick-cut bacon, chopped into small pieces
1 egg
1 tablespoon Worcestershire sauce
1 tablespoon light brown sugar
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon dried minced garlic
1 tablespoon minced fresh garlic
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon crushed red chile flakes
1 tablespoon liquid smoke (optional)

1. In a large mixing bowl, combine all ingredients except liquid smoke. Mix by hand until evenly blended and smooth.

2. Divide mixture into 8 even portions, about 1/3 pound each. Form each portion into a patty and set onto a baking sheet lined with waxed paper. Press a spoon into the center of each patty to create a divot. If using liquid smoke, add 3 drops into each divot.

3. Preheat grill or a stovetop skillet to medium heat. Cook the burgers 3–5 minutes per side, depending on thickness. Serve with your favorite toppings.

Serves 8.