I know what you’re saying……”Great another burger recipe.” This recipe however is less about the burger and more about the two main ingredients, black beans and chorizo. This is one of the only sausages I make up loose and do not stuff into casing. Typically, I make a 5 to 10-lb batch of chorizo and then vacuum seal and freeze in ½-lb packs. We use this delicious sausage in everything from chili, tacos, burritos, empanadas, and yes burgers.
Serving Size Time To Make
4-6 1 Hour
- Coarsely ground venison/pork shoulder mix
- 3 Tbl High Plains Chorizo Sausage mix/pound meat
- 2 Tbl Apple cider or red wine vinegar/pound meat
- 4 Cloves minced garlic/pound meat
- 1 can black beans drained and rinsed
- Avocado oil
- 1 Tbl Cumin
- 1 Tsp Ground coriander
- 1-lb coarsely ground venison/pork shoulder mix
- Bearded Butcher Chipotle seasoning
- Kosher salt
- Black pepper
- Sliced Avocado
- Pico de gallo
- Spicy Ketchup (Ketchup and Hank Cilanktro sauce)
- Pickled jalapeno
To start, I prefer using pork shoulder to add fat when grinding wild game. Since pork shoulder is not all fat, I typically use a 25-30% pork ratio. The venison and pork shoulder get ground through a 7-mm plate twice to get a nice coarse grind and to fully incorporate the pork into the venison.
My family loves black beans and we incorporate them into many dishes. For this recipe we use canned black beans which are roasted until dry and are then slightly ground or mashed. This gives the burger a great flavor, some crunch, and also helps as to bind the burgers together.
Spread the black beans on a non-stick baking pan and drizzle with Avocado oil. Place beans in a pre-heated 400o F pellet grill or oven and bake for 20-30 minutes or until they are slightly dried, giving them a gentle mix after 15 minutes of cooking. Allow the beans to cool and add them to a food processor or smash them with a potato mixer. You want a mix of powder and chunks.
Make a batch of chorizo by adding the recommended amount of garlic, sausage mix, and vinegar to the amount of meat you plan to use and thoroughly mix, but make sure the meat is very cold. Set aside ½-lb for the burgers and freeze the rest or better yet invite a bunch of friends over for taco Tuesday!
Finally, once the beans are cool, add them to the 1/2-lb chorizo and 1-lb ground venison/pork shoulder. Add a pinch of Kosher salt and black pepper. Mix everything together and form into 1/3-lb patties. Dust each side lightly with Chipotle seasoning and lightly drizzle with Avocado oil. Place patties back in the refrigerator for 30 minutes to set-up and then place them on a 450o F pre-heated pellet grill and cook to an internal temperature of 140o F or preferred doneness. Serve burgers on kaiser roll or brioche bun with preferred fixings and a cold Mexican lager like Cape May Brewery’s Tan Limes.