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To give these smoky chorizo burgers a burst of bright flavor, you’ll glaze rounds of red onion with sweet maple syrup and a bit of sherry vinegar, then layer it all onto soft toasted buns. Simply roasted potatoes, served with a tangy, creamy dipper, lend balance to the burger’s vibrant flavors.

Ethan Mick

with Maple-Glazed Onion

Pork Chorizo Burgers & Potato Wedges

Pork Chorizo

Potato Buns

Garlic

Mayonnaise

Red Onion

Sherry Vinegar

Panko Breadcrumbs

Maple Syrup

Fromage Blanc

Golden Or Red Potatoes

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the **potatoes**; cut into 1-inch-wide wedges. Place on a sheet pan. Drizzle with **olive oil** and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the potatoes:

While the potatoes roast, peel the **onion** and slice into 1/2-inch rounds, keeping the layers intact. Halve the **buns**. Peel **1 clove of garlic**; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the **fromage blanc**, **half the vinegar**, and **as much of the garlic paste as you’d like**. Season with salt and pepper.

Prepare the remaining ingredients & make the sauce:

While the potatoes continue to roast, in a medium bowl, combine the **chorizo** and **breadcrumbs**. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties. Transfer to a plate.

Form the patties:

In a large pan (nonstick, if you have one), heat a drizzle of **olive oil** on medium-high until hot. Add the **patties** and **4 onion rounds** (you may have extra onion) in an even layer. Loosely cover the pan with foil and cook 5 to 6 minutes, or until lightly charred. Flip (carefully, as the oil may splatter) and cook 5 to 6 minutes, or until the onion rounds are softened and the patties are cooked through Turn off the heat. Leaving the onion rounds in the pan, transfer the **patties** to a plate. Add the **maple syrup** and **remaining vinegar** (carefully, as the liquid may splatter). Spoon the mixture over the onion rounds until combined and the onions are coated. Transfer to the plate of cooked patties. Rinse and wipe out the pan.

Cook the patties & glaze the onion:

In the same pan, heat a drizzle of **olive oil** on medium-high until hot. Add the **buns**, cut side down, and toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the **toasted buns**, **mayonnaise**, **cooked** **patties**, and **as much of the glazed onion as you’d like**. Serve the **burgers** with the **roasted potatoes** and **sauce** on the side. Enjoy!