Thai Peanut Burgers = Yummers 

We make chorizo burgers.....3 pounds ground beef and 2 pounds chorizo seasoned with a lil black pepper, onion and garlic powder.  Makes 10 - 1/2 pound burgers. I will eat 1 1/2 and my boys will have the rest finished by midnight.

Enjoy

These look good. I've been looking for some new vegetarian recipes. Thanks. 

My interest in peanut burgers was overwhelmed by my disgust thinking about chorizo burgers. Thread rating C.

i'll take a pure beef burger, med rare.

a good veggie burger is nice too, although if given the choice, beef wins every time.

Damn that looks good.

Gonna have to try that recipe.

Thanks SeaMonster!

Thinking about making a chorizo taco for lunch - in four hours or so.

I've got a Bambi Burger in my skillet.  Actually it's 'Salisbury Steak'  made of ground Venison.  Little gravy and some egg noodles = tasty lunch.

I made burgers tonight with chuck (or sirloin ?)and seasoned them with Chef Paul Prudhomme's Blackened Steak Magic on the fly, they came out great.

Will definitely try the Chorizo burgers.  Would pair well with Black Bean soup.

Those Thai Peanut burgers sound cool.

i'll take a pure beef burger, med rare.

seconded. adding anything to a good quality beef burger besides salt+pepper on the outside only is absolute blasphemy and a disgrace to the hamburger.

i seriously worry about the mental stability of people who add onions, eggs, or breadcrumbs to a hamburger patty. or god forbid some weird herbs or spices.  

toppings and sauces are the place for creativity in a hamburger. anything that you could think of to mix with burger meat, you could just put that on as a topping and the burger will be 1000% better for it.

if egg or breadcrumbs help the flavor or help the patty stick together, you are either buying crappy beef or not cooking the patties hot enough. a great patty should be able to fall apart if over handled, then the heat from a ripping hot pan or griddle creates a nice sear that helps hold everything together...so youve got a nice crispy exterior and a juicy, loose textured interior.

I love the veggie patties I'll buy Morningstar garden veggie patties -freezer section when they're onsale. Great in wraps , on a bun or by themselves even you can add whatever...sprouts avocado lett tom ranch dressing.  But I don't like the impossible burger.  If I want a beef tasting burger Ill eat beef.

Back in the day if I wanted a beef burger I liked a thicker med to med rare burger the IB Is trying to replicate. But for like the last decade or so if I make burgers they are thin. I use a dab of butter and use at least 80/20...pan fry 

I make a 'wendys' style single with cheese Lots lett tom pickles mayo must (no ketchup)

Also love the thin cheesburger with mustard and extra pickles only. 

I'll do it with green olives instead of pickles too

I make them slider style though they have to be as big as a bun after cooking. Ill warm the buns.

And salt &pepper when cooking only. Good call larry

greg if you like thin burgers try the smashburger...form the beef into a ball instead of a patty, get a cast iron pan ripping hot, put the meatball in the pan and smash down on it with a bacon press, or a sturdy metal spatula reinforced by holding a short drinking glass down on the other side...smashing the meatball into a burger patty in a super hot pan gets that side extra crispy and delicious...flip it over, melt cheese, assemble burger.

we are going to try the peanut burger this week and will report back