Easy Spanish Chorizo Recipe

Combine ground meat and fat in a large bowl.

Add remaining ingredients and mix gently using your hands until well combined.

Marinate, covered, in the refrigerator for at least 1 hour or overnight.

To make skinless sausages, measure ¼-cup portions of the mixture and shape into logs. To store, wrap each sausage in parchment paper.

To make burger patties, measure ¾-cup (about 200-gram) portions of the mixture and shape into patties. (You can also use a 5-inch metal cookie cutter to shape the patties.) To store, place parchment paper sheets in between patties.

To cook, heat ½ tablespoon oil in a frying pan over medium heat. Fry sausages for about 1 to 2 minutes, and the patties for 3 to 4 minutes. Turn to cook the other side for the same amount of time.

If serving as an appetizer, slice chorizo into 1-inch pieces. Alternatively, you can serve them whole with garlic rice and a fried egg on the side.

To make chorizo burgers, spread butter on the inside of each bun. Toast until warm. Spread 1 to 2 teaspoons garlic mayonnaise on the inside of each bun. Place 1 to 2 lettuce leaves and 1 chorizo patty on the bottom half of each bun. Top each with 1 to 2 tablespoons caramelized onions then cover with the top bun halves. Serve hot.