Portuguese Style Spicy Chorizo Burgers / Sliders #SundaySupper: Portuguese Style Spicy Chorizo Sliders for Sunday Supper

The Hungry Wait

Let me tell you about waiting for burgers. The recipe said 30 minutes in the fridge. I only made it 20. We were just too hungry! That little rest lets the flavors get cozy. It also helps the patties hold their shape on the grill.

Why does this matter? Good food is worth a tiny wait. But listening to your stomach matters too. Have you ever shortened a recipe’s wait time because you were too excited to eat?

Grill With Love, Not a Smash

Here is my biggest burger secret. You must only flip them once. And please, no squishing with the spatula! I see folks do that. It makes me a little sad. All the good juices run right out.

You want a juicy, happy burger. A dry one is no fun for anyone. Trust the flip. Let it cook. It’s a lesson in patience that tastes amazing. What’s your best tip for a perfect burger?

The Magic in the Pan

Now for the fun part. You cook garlic and chorizo in a pan. Doesn’t that smell amazing? It starts to pop and sizzle. That sound is pure kitchen joy. Then you add red wine and broth.

The whole kitchen smells like a cozy restaurant. My friend Isabel says to add a bay leaf. I didn’t have one. It was still wonderful. *Fun fact: chorizo is a spiced pork sausage from Portugal and Spain. It makes everything taste warm and special.

Butter and Eggs

We finish the sauce with butter. It makes it shiny and rich. Then, you cook eggs sunny-side up. I use a good bit of butter for this too. I still laugh at that. Everything is better with butter, isn’t it?

You place an egg on each burger. The yolk is like a little treasure. When you cut into it, the gold runs into the sauce. It’s the best kind of mess. Do you prefer your egg runny or cooked all the way through?

The Best Part

Here is the final, important step. You need bread. A crusty roll is perfect. Why does this matter? The sauce is too good to leave behind. You must have something to soak it all up.

We made sliders and used the buns as little spoons. Every last drop was gone. That is the sign of a great meal. Everyone at the table quiet, just enjoying. What is your favorite food to soak up a delicious sauce?

Ingredients:

Ingredient	Amount	Notes
Ground Round	1 pound
Red chili pepper flakes	1 teaspoon
Olive oil	4 Tablespoons
Sea salt & pepper	to taste
Garlic Cloves	4	thinly sliced
Chorizo	1 small	finely chopped
Red Wine	1 Cup
Beef Broth	1 Cup
Parsley	2 stems	chopped
Butter	2 Tablespoon
Eggs	4

My Portuguese Friend’s Spicy Chorizo Burgers

My friend Isabel taught me this recipe. She visited from Portugal one summer. We cooked together in my hot kitchen. I still laugh at that day. She waved her hands, talking fast about the sauce. The smell of garlic and chorizo was incredible. It fills your whole house with warmth. This dish feels like a big, delicious hug. It’s perfect for a special Sunday supper. Let’s make some memories together.

Ingredients

• 1 lb ground beef
• 1 tsp chili flakes
• Olive oil, for brushing
• Salt and pepper, to taste
• 4 eggs
• 2 tbsp butter (plus more for eggs)
• 4 oz chorizo, chopped
• 4 cloves garlic, sliced
• 1/2 cup red wine
• 1/2 cup beef broth
• 2 tbsp fresh parsley, chopped
• 1 bay leaf (optional)
• 4 burger buns or rolls

Instructions

Step 1: First, mix your ground beef and chili flakes. Use your clean hands for this. It feels good to get them a little messy. Shape the meat into four patties. Brush them with olive oil and add salt and pepper. Now, let them rest in the fridge. (Hard-learned tip: Don’t skip the fridge time! It helps them hold their shape on the grill.)

Step 2: Grill the patties over a medium flame. Cook for about seven minutes total. Flip them just once, please. I know it’s tempting to press them. But that squeezes out all the good juices. You want a juicy burger, not a dry one. Trust me on this.

Step 3: Now, for the magic sauce. Heat oil in a big pan. Add your sliced garlic and chopped chorizo. Listen for the happy little pops. Smell that? It’s amazing. Be careful not to burn the garlic. It can turn bitter very fast.

Step 4: Pour in the red wine and beef broth. Let it come to a boil. Then, turn it down to a gentle simmer. Add the chopped parsley. Isabel always uses a bay leaf. I forgot mine once. It was still wonderful. Let the sauce cook down by half.

Step 5: Stir in the butter until it melts. This makes the sauce silky. Place your grilled burgers right into this sauce. Take the pan off the heat. Let everyone get to know each other. Do you prefer sliders or big burgers? Share below!

Step 6: Finally, cook your eggs sunny-side up. I use a good amount of butter. Everything tastes better with butter, doesn’t it? Place one egg on each burger. Spoon that glorious chorizo sauce over the top. The runny yolk mixes with the sauce. It’s the best part.

Cook Time: 30 minutes
Total Time: 1 hour (with chilling)
Yield: 4 servings
Category: Dinner, Main Course

Three Fun Twists to Try

You can make this recipe your own. Here are some ideas I’ve tried. Lamb Swap: Use ground lamb instead of beef. It’s so flavorful with the chorizo. Veggie Friend: Make a big portobello mushroom burger. Use the same sauce. It’s delicious. Breakfast Burger: Serve it on a toasted English muffin. Perfect for a fancy brunch. Which one would you try first? Comment below!

How to Serve Your Masterpiece

You need something to soak up that sauce. Crusty bread is a must. We use small rolls for sliders. A simple green salad on the side is nice. It balances the rich flavors. For a drink, a glass of red wine matches the sauce. For the kids, a fizzy lemonade is perfect. Which would you choose tonight?

Storing Your Spicy Chorizo Sliders

Let’s talk about keeping these sliders for later. You can store the cooked patties and sauce separately. Just pop them in the fridge for up to three days. They reheat beautifully in a pan over low heat. Add a splash of broth to the sauce so it doesn’t get too thick.

For the freezer, wrap each cooled patty tightly. Freeze them flat on a tray first. Then, stack them in a container. The sauce freezes well, too. Use a freezer bag and lay it flat. I once froze a batch for my grandson’s surprise visit. It was a lifesaver!

Batch cooking like this saves busy weeknights. It means a good meal is always close by. This matters because it turns cooking from a chore into a gift for your future self. Have you ever tried storing it this way? Share below!

Fixing Common Little Kitchen Hiccups

Even grandmas have cooking troubles sometimes. Here are three common fixes. First, if your burgers stick, your pan wasn’t hot enough. Let the oil get shiny before adding the meat. I remember when I rushed this and my patty tore. Patience is key.

Second, if your sauce is too thin, just let it simmer longer. It will thicken as the liquid reduces. Third, if you’re worried about the garlic burning, add the chorizo first. Let it cook for a minute. Then add the garlic slices. This gives the garlic less time in the hot oil.

Getting these small things right builds your confidence. It also makes the flavors in your dish shine. Good flavor is what makes a meal memorable. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Just use a gluten-free bun or bread for serving. The main recipe is naturally gluten-free.

Q: Can I make parts ahead?
A: Absolutely. Make the patties and sauce a day early. Keep them separate in the fridge until dinner.

Q: What if I don’t have chorizo?
A: A spicy Italian sausage will work in a pinch. The flavor will be a little different, but still tasty.

Q: Can I double the recipe?
A: You sure can. Use a bigger pan for the sauce. You might need to cook the burgers in batches.

Q: Is the egg necessary?
A: Not at all. It’s delicious, but the burger is wonderful without it. *Fun fact: The runny yolk acts as a extra, rich sauce!* Which tip will you try first?

From My Kitchen to Yours

I hope you love these sliders as much as we do. They are a happy, messy, flavorful meal. Perfect for bringing everyone to the table. I would be so delighted to see your creation.

If you make them, take a picture. Show me your beautiful dinner. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I can’t wait to see what you cook up.

Happy cooking!
—Anna Whitmore.