Living downtown and being the city mouse that I am, I don’t usually have too many opportunities to fire up the grill…because I don’t have a grill, or an outdoor space for that matter – BUT, there’s something about these summertime months that always brings out my inner Grillmaster – which then causes me to feverishly google, “public grills Dallas,” to find the perfect BBQ spot!
My other half and I took date night to one of our favorite spots on White Rock Lake for a quiet sunset grill-out! On the menu: Spicy Chorizo Burgers w/ Cilantro-Lime Mayo and Elotes – both made with the star of the meal, La Vaquita Queso Fresco! Seriously, though, my chorizo burgers have queso fresco mixed right into the patty! Not to mention, both recipes are so simple and easy to prep beforehand – perfect for any on-the-go BBQ! What’s that, now? You’ve never had queso fresco? Say it isn’t so! La Vaquita Queso Fresco can be found in most grocers – I purchase mine right in the dairy + cheese section of Kroger! Don’t know what else to make with queso fresco? I got you covered here and here!
When I plan a menu, I always try and incorporate something unexpected – just a little something special that doesn’t complicate things, but instead is that little something extra that makes the meal a little more delicious. For date night, I couldn’t just make a boring burger, I HAD to incorporate spicy pork chorizo and the creamy salty bite of La Vaquita Queso Fresco right into the burger patty. The burger is then topped with a spread of Cilantro-Lime Mayo that mellows out the spice of the chorizo and adds a acidic-citrusy finish (leave the lettuce, tomato, and onion for those boring burgers). And because I always try to make ingredients work as hard as they can in a meal, I use the same mayo mixture on the Elotes!
Elotes is the perfect side for this and any cookout! There is literally nothing better than sweet corn that is slightly charred on the grill, slathered with cilantro-lime mayo, generously sprinkled with queso fresco, and finished with a drizzle of your favorite hot pepper sauce. Pro-tip: I love the presentation of keeping the husks attached to the cob, but they tend to burn on the grill. To prevent this from happening, pull back the husks and wrap with foil. Now, your corn gets perfectly charred while your husks stay clean and green! Simply grill, turning often, until a slight black char forms on the kernels and they just begin to shrivel up and burst. YUM!!
The Cilantro-Lime mayo is so simple: 1/2 cup mayo, 1 tbsp freshly squeezed lime juice, 1 tsp minced fresh cilantro, and salt + pepper to taste, all whisked together and chilled for an hour. Apply generously to the elotes and burgers!
Spicy Chorizo Burgers
1 pound extra lean ground beef
1 pound spicy pork chorizo sausage
1/2 cup crumbled La Vaquita Queso Fresco
guacamole (take a little help from the store and buy prepared guac – you deserve it)
slider buns (I like to use soft and sweet buns)
salt + pepper
- In a large bowl, combine 1 pound ground beef with 1 pound chorizo sausage. Mix together until both meats are thoroughly incorporated. Add 1/2 cup crumbled queso fresco and incorporate into meat mixture being careful not to over-mix and cause the queso fresco to break up too much – you want dime-sized crumbles.
- Portion out burger patties slightly larger than your slider bun size and ensure your patties are about a 1/4 inch thick. As the burger patties cook, they will shrink in size. Salt and pepper each side to taste.
- Place burger patties directly on the grill over medium-high heat. Flip burgers often and cook to an internal temperature of 160 degrees. Remove patties from heat and allow to rest to ensure the juices redistribute (no one likes a runny burger).
- Split open slider buns and top one side with cilantro-lime mayo and the other with prepared guacamole.
- Top with a garnish of lime and mini peppers!
Learn more and find even more recipes, here!