Chorizo Goat Cheese Burger with Tomato Chow Chow recipe from cooking with cocktail rings

Chorizo Goat Cheese Burger with Tomato Chow Chow

This burger is based on a recipe from Issac’s Way in Fredericton, New Brunswick. One of the ways I get inspiration for my recipes is from my family. My dad travels to Canada for work quite a bit and on a recent trip he came back raving about a special burger he had experienced. Based on his description, I decided to try to come up with my own version. Sometimes it can be more fun to recreate something you’ve never tasted because you don’t have a comparison. I can take some of the similar flavors and make it my own. 

This beef and chorizo patty is served on toasted hamburger buns with mayonnaise, spinach, goat cheese, pickled, sliced pepperoncini peppers and tomato chow chow. Chow Chow is a chunky relish made from green tomato, cabbage, onion and pepper. The green tomatoes give the condiment a tomatillo-like flavor. I like this burger because it has a balance of spice from the chorizo, creaminess from the goat cheese, sweet from the tomato chow chow and acid from the pickled pepperoncini. It hits all the high notes in a single bite. 



For the burger: 

1 pound ground (80/20) beef

1/3 pound Mexican chorizo, casings removed 

Kosher salt, as needed

Freshly ground black pepper, as needed 

2 tablespoons canola oil 


For the tomato chow chow: 

1 cup apple cider vinegar

1 cup granulated sugar 

¼ teaspoon ground mustard powder

½ teaspoon fennel seed

¼ teaspoon ground turmeric 

2 cups diced green tomato

1 cup diced green cabbage 

1 cup diced yellow onion

½ cup diced red bell pepper 


For serving: 

1 (packed) cup baby spinach  

2 teaspoons extra-virgin olive oil 

3 tablespoons mayonnaise 

4 Brioche hamburger buns, split and toasted 

½ cup crumbled goat cheese

½ cup pickled sliced pepperoncini peppers



For the burger: 

In a medium mixing bowl gently combine the ground beef and chorizo using your hands. Divide the mixture into 4 equal patties and season on both sides with salt and pepper. Heat a large cast iron pan over medium-high heat, add 1 tablespoon of the canola oil and heat through. 

Add two of the patties to the pan and cook until the burgers are golden brown and slightly charred, about 3 minutes. Flip the burgers and cook for an additional 4 minutes for medium-rare. Repeat with the remaining oil and burger patties.


For the tomato chow chow: 

In a medium saucepot bring the apple cider vinegar and ½ cup of water to a boil over medium heat, stirring frequently to dissolve the sugar. Stir in the spices and simmer for 10 minutes. Add the tomato, cabbage, onion and pepper to the mixture and cook for an additional 5 minutes and remove from heat. 

Transfer the mixture to clean mason jars and store sealed in the refrigerator for up to 2 weeks.


For serving: 

Toss spinach in olive oil to lightly coat and set aside. Spread mayonnaise on each bottom half of burger buns then top with spinach followed by the chorizo burger patties. Top with the goat cheese, a scoop of the tomato chow chow and pepperoncini then close the bun and serve immediately.


Serves 4. 




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