Andrew Zimmern’s Chorizo Burger with Tomatillo-Avocado Salsa

Andrew Zimmern Chorizo Burger with Tomatillo-Avocado Salsa


Most cooking enthusiasts are familiar with Andrew Zimmern, the host of Bizarre Foods on the Travel Channel, which is a television show that showcases Andrew’s travels across the globe to discover and experience the world’s strangest and most bizarre foods.

Zimmern is not just a tv host, he is also professionally trained and highly acclaimed chef working in many of New York’s finest restaurants as either the executive chef or general manager.

You can read more about the rise, fall and resurrection of Andrew Zimmern here. 

Panna Cooking is excited to be associated with chef Andrew Zimmern, and is featuring

his family favorite:  Chorizo Burger with Tomatillo-Avocado Salsa.






2 cloves garlic

1 Tbsp ground epazote, an herb found at Mexican specialty stores or online (optional)

1 Tbsp dried oregano

3 Tbsp chili powder

2 tsp Kosher salt

1/3 C chopped cilantro

2 lb ground pork

2 jalapeños, divided one for the burgers, one for the salsa

2 Tbsp lime juice (about 2 limes)

1 small yellow onion about 1 cup, chopped

2 Tbsp Mexican dark beer (Negra Modelo suggested)

2 chipotles in adobo.  For extra heat, add 1 tablespoon adobo sauce

2 Tbsp vegetable oil, divided






8 oz tomatillos

1 clove garlic, chopped

1 serrano chili, chopped

3 Tbsp lime juice (about 2–3 limes)

1/3 C chopped cilantro

2 Tbsp chopped fresh mint

1 tsp Kosher salt

1 small white onion, chopped

2 avocados


Andrew Zimmern Chorizo Burger with Tomatillo-Avocado Salsa




6 hamburger buns

 Cotija, or other grated Mexican white cheese

Thinly sliced tomato




Chorizo Burger with Tomatillo-Avocado Salsa Recipe








Step 1


Chorizo, part 1: Fill a small bowl with hot water. Smash garlic cloves, then place into the water for 15 seconds to loosen the skin. Peel garlic, then grate it with a microplane into a mixing bowl. Add epazote, oregano, chili powder, salt, cilantro, and pork.


Step  2


Run metal skewers crosswise through the jalapeños to create a grid. Place them directly over the gas flame of a burner to blacken. Using the skewers, rotate jalapeños to char and blacken on all sides, about 5 minutes.


(Alternatively, you can broil them, lightly oiled and on a sheet pan, in an oven, about 4 minutes per side.)


Remove from heat and set aside to cool, 5 minutes.


Step 3


Add lime juice to the meat mixture. Cut the onion into rings, stack them, and slice top to bottom to dice. Mince them further by rocking the knife back and forth over the dice, then add to the pork mixture, along with the beer.


When jalapeños are cool, remove some of the black char with your fingers; set one aside for the salsa. Slice the other in half lengthwise, and remove the ribs and seeds.

Finely chop it and add to the pork, along with the chipotles and optional adobo. Mix thoroughly. Cover and refrigerate 18–24 hours.



Step 4


Salsa: Fill a medium bowl with hot water. Place tomatillos in the water to loosen the husk, 3–5 minutes. Put garlic, serrano chili, remaining charred jalapeño (seeded and chopped), cilantro, mint, and salt in a food processor.


Remove tomatillos from the water and peel off the husk. Slice, then add to the food processor. Pulse about 30 times, until all ingredients are roughly uniform.



Step 5


Slice the avocados in half lengthwise and remove the pits. Run a spoon between the peel and flesh to remove each half in one piece. Place all four halves into the food processor. Pulse 6–8 more times.

Taste, and add more salt if necessary. Place salsa into a bowl with chopped onions. Stir to combine, and set aside. (Makes 3 cups; store in the refrigerator up to 48 hours.)



Step 6


Chorizo, part 2: Remove pork from refrigerator, and shape into 6 patties. Meanwhile, heat a skillet over medium-high heat. Toast buns in an even layer, cut side down, 2 minutes; set aside. Add 1 tablespoon oil to the skillet and heat until shimmering, 1 minute. Add burgers in an even layer (do not crowd) and season lightly with salt.

Cook 5 minutes per side, until there’s a brown crust on the outside and the internal temperature hits 150–155 F. Repeat with remaining oil, burgers, and buns.



Step 7


Assembly: Place burgers on toasted buns. Top with a tomato slice, a dollop of salsa, and a teaspoon of grated cheese. Serve with remaining salsa on the side. Devour.


Want to Watch Andrew Zimmern’s Video Recipe?


If you would like to watch the video of Andrew making his famous Chorizo Burger with Tomatillo-Avocado Salsa, or watch video recipes from other famous chefs, click here to register at Panna Cooking.

You can start your free 30 day membership now.
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Ken Weiss

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