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Weekends are already short enough and when you have to work on a Saturday, your weekend is even shorter. Thankfully, this weekend wasn’t a super nice spring weekend so I didn’t feel like I missed out on too much. I can’t believe how cold it was and I also can’t believe that there were places further north that got SNOW! That stinks!
Thankfully, I’m headed to LA tomorrow which means the land of the best weather and abundant sunshine! I cannot wait! Stay tuned for what I’m there for. It’s pretty exciting and I can’t wait to share. Follow along on Instagram and Snapchat to get a peek before it makes it on the blog! ;)
So you know how California is known for their In-N-Out? Like everyone is obsessed with it and it’s the thing to do when you’re visiting to get it right after you get out of the airport? Well, I’m sorry to say this but I really don’t get the hype. Their fries taste like cardboard. I mean, I’ve never tasted cardboard myself but if the fries look dry, hard, and pale, it’s safe to say it kind of resembles cardboard. The burgers aren’t even that good, even if it’s animal style.
Okay, I’ll stop railing on In-N-Out now. Let’s talk Shake Shack. I feel that Shake Shack is on a whole different level and you can’t even compare the two. They actually have awesome tasty burgers and their fries are always extra crispy and hot and who doesn’t love crinkle fries??
My favorite burger to get at Shake Shack is their Smoke Shack, which is topped with hot peppers, cheese, and bacon. Well, I decided that I would (accidentally) omit the bacon and mix the ground beef with ground chorizo and make this already spicy burger a little spicier. Anyway, just your average burger totally transformed! Sink your teeth into this hot pepper garlic chorizo cheeseburger! (Btw, I was not sponsored by Shake Shack for this post.)
Hot Pepper Garlic Chorizo Cheeseburger
Equipment
Ingredients
- ½ pound (227 g) ground beef
- ½ pound (227 g) fresh chorizo sausage,, casings removed
- 1 cup (132 g) of freshly shredded colby jack cheese
- Hot pepper garlic sauce,, for topping
- Salt,, to taste
- Brioche buns
Instructions
- In a medium sized bowl, gently mix together meats with your hands, careful not to overwork it. Form into thin patties and set aside.1/2 pound (227 g) ground beef, 1/2 pound (227 g) fresh chorizo sausage,
- Heat up a cast iron skillet (or outdoor grill) to medium high heat. Once the skillet is hot, place the patty on the skillet and brown both sides then turn the heat down to medium low and cook until desired doneness.
- To assemble the burgers: place patty on the bottom of a brioche bun, top with cheese and hot pepper garlic sauce. Season with salt, to taste.1 cup (132 g) of freshly shredded colby jack cheese, Hot pepper garlic sauce,, Salt,, Brioche buns
hi, what kind of hot pepper garlic sauce did you use? is it the asian one? in the tall red bottle, sweet chili sauce?
I used something like this: https://www.delallo.com/shop/delallo-imported-hot-pepper-garlic-sauce – it’s not really a “sauce”…it’s more like chopped up red peppers.
What’s an alternative for the Hot pepper garlic sauce? Anything we can make at home instead?
You could try it with just garlic and some dried red chilies and vegetable oil all mixed together.
Yum this sounds like a great flavor combo! I just love how you displayed these burgers, what a great way to serve them!
These cheeseburgers would be gone in 60 seconds at my house!
I love In-N-Out burger and it’s always a special treat for my family when we travel from MT to CA, but I have heard great things about the shake shack. I’ll have to add that to my list of places to eat when I travel there next.