Portuguese Chouriço and Sweet Paprika Beef Burger

About This Recipe

This burger takes inspiration from Portuguese chouriço, the smoky, paprika-cured sausage found throughout the country, and blends it directly into a beef patty rather than serving it on the side. Finely diced chouriço mixed into ground beef renders its fat as the patty cooks, basting the meat from the inside and leaving streaks of smoky paprika flavor throughout, rather than tasting like a plain burger with a sausage garnish. Sweet paprika added to the mix reinforces that smoky-sweet flavor, and a topping of slow-cooked caramelized onions echoes the same patient, sweetened-onion technique found in classic Portuguese rice and stew dishes. This isn't a traditional Portuguese recipe on its own, burgers aren't part of the country's culinary canon, but it's a genuine, flavor-forward way to bring real chouriço character into a familiar sandwich format. A squeeze of lemon or a drizzle of piri-piri sauce at the end cuts through the richness, a nod to Portugal's love of bright, spicy condiments alongside rich, fatty foods.

Ingredients

Serves 4

• 600 gground beef
• 150 gchouriço(very finely diced)
• 1.5 tspsweet paprika
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 2onions(thinly sliced, for topping)
• 3 tbspolive oil(divided)
• 4burger buns
• 1 tbsppiri-piri sauce(optional, for serving)

Instructions

1. 1

   Caramelize the onions

   Heat 2 tbsp olive oil in a skillet over low heat. Cook onions 20-25 minutes, stirring occasionally, until deeply golden and sweet. Set aside.

2. 2

   Mix the patties

   Combine ground beef, chouriço, paprika, salt and pepper in a bowl. Mix gently until just combined.

3. 3

   Form patties

   Divide into 4 portions and shape into patties slightly wider than the buns.

4. 4

   Cook

   Heat remaining oil in a skillet over medium heat. Cook patties 5-6 minutes per side until well browned and cooked through.

5. 5

   Assemble

   Toast the buns, then build burgers with the patty, a generous pile of caramelized onions, and a drizzle of piri-piri sauce if using.

Variations

• •

  Add a slice of Serra da Estrela or another soft, mild cheese under the patty for extra richness.

• •

  Grill the patties instead of pan-frying for a smokier char.

• •

  Skip the piri-piri for a milder version, or add more for those who like extra heat.

Storage

Refrigerate cooked patties up to 3 days in an airtight container. Reheat gently in a skillet over low heat; caramelized onions keep separately and reheat well too.

Frequently Asked Questions