Chorizo pork burgers with grilled honey onions and Manchego from Dinner: Changing the Game (page 99) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amanda_ejt6ss on February 16, 2026

    I did half turkey half chorizo to lighten it up and added more spices. So good

  • crandall57 on February 06, 2026

    We enjoyed these burgers, not sure our tummies did though.

  • averythingcooks on March 04, 2024

    I used 4 oz of each meat (& used hot paprika) to make 4 x 2 oz sliders. I started the onion on the stove with some of the oil to start softening, then added the honey-sherry vinegar mix & put them under the broiler. With aged provolone, we loved the big flavours here & the onions were a great topper (which I will make again for other uses, probably adding fresh thyme). 2 sliders each & a green salad made for a highly repeatable dinner.

  • TrishaCP on April 15, 2020

    We really liked the flavor of the burgers. I agree the onions are a must.

  • Lucylew on October 12, 2019

    These were really good! I used fresh chorizo from Whole Foods and munster instead of manchego since that is what I had on hand. Cooked the onions in the oven rather than grill. Since I made the full recipe and there is only two of us, I have four burgers in the freezer. When I cook them, I will definitely grill the onions to maximize carmelization.

  • clcorbi on June 26, 2017

    Pretty good! I'm probably biased because we just recently made the excellent lamb burgers from Made in India, and these can't quite compete with that recipe. But they were still delicious. I scaled down the recipe for two people, using 6oz each pork and chorizo. I left the dried spice quantities whole, though, and we thought the burgers were nice and flavorful, so I'd do that again. I agree that the onion glaze is superb. I'll repeat that for sure. No grill over here, so I charred the onions in a hot skillet. I topped the burgers with gouda, mayo and a bit of mustard--very nice.

  • Zosia on June 07, 2017

    We loved these! They were incredibly moist and full of flavour, like chorizo but a bit toned down. I agree with an earlier reviewer that the manchego was a little lost so I would use a sharp cheddar next time. The onions were a delicious accompaniment but it really needed something acidic to cut the spice and richness so I served it with a tangy coleslaw. I used Hugh Fearnley-Whittingstall's "homemade" Tupperware chorizo and served them on sweet potato buns (pan de camote from book of buns).

  • raybun on June 04, 2017

    Very tasty! I had trouble finding the raw chorizo but finally managed. Thanks to the notes I sliced the onions thickly, they were my favorite part. I agree that a sharp cheddar or other cheese would do if manchego is not readily available or pricy. A definite 'make again'.

  • southerncooker on April 30, 2017

    My son loved this burger and the rest of us enjoyed it as well. Hubby wouldn't try it though. I did slice my onions thick and that worked great. I used my grill pan for the onions and the burgers. I ended up using just over a pound package of ground pork and the whole 19 oz package of chorizo.

  • FJT on March 28, 2017

    This is my first recipe from this book and it was fantastic. I used spicy Italian sausages and the extra smoked paprika instead of chorizo (as recommended in the recipe if you can't get fresh chorizo). Very easy to make and very tasty (the onion glaze is more-ish!). Some notes for next time I make it: don't slice the onions very thinly or they really burn quickly and slice the cheese thicker. I did use Manchego but it was a little bit lost amidst all the spice; I might just use whatever cheese I have on hand next time. My husband wants me to make this again ... preferably tomorrow, so I know it was a hit. Happy to have left-over burgers in the freezer for another time.

  • DKennedy on March 28, 2017

    These were dinner tonight. I tweaked the recipe by using 3 lbs. ground pork and 6 oz. soy chorizo (both TJs brand) mostly because the sample batch I tested was way too chorizo tasting for me. (I didn't have the recipe with me when I went shopping so I didn't realize the chorizo should have been Spanish. I think Spanish would make a huge difference). I served these with the glazed onions set out in the body of this recipe. The onion glaze is delicious and it will be my go to way to grill onions from now on. I made a dijon herb garlic aioli to serve alongside and added avocado. I also painted the outside of the burgers with an Indian mustard which I think really added a special touch. These go into the make again pile, but using Spanish chorizo.

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