FlamingFoodies recipe
Chorizo and Black Bean Burger with Los Calientes Rojo Crema
Mexican-inspired burgers where spiced chorizo meets earthy black beans, topped with a tangy Los Calientes Rojo crema that brings just the right amount of heat and bright tomato flavor to every bite.
Chorizo and black bean patties topped with Los Calientes Rojo crema, pickled jalapeños, and crisp lettuce on toasted brioche buns.
Ingredients
Burger Patties
- 12 ozfresh Mexican chorizo, casings removed
- 1 canblack beans, 15 oz, drained and rinsed
- 1/3 cuppanko breadcrumbs
- 1 largeegg, beaten
- 1/2 teaspoonground cumin
- 1/4 teaspoonsmoked paprika
Los Calientes Rojo Crema
- 1/3 cupMexican crema or sour cream
- 2 tablespoonsHeatonist Los Calientes Rojo
- 1 tablespoonfresh lime juice
- 1 clovegarlic, minced
Assembly
- 4 briocheburger buns, split
- 4 slicespepper jack cheese
- 1 cupbutter lettuce leaves
- 1/4 cuppickled jalapeño rings
- 1 mediumavocado, sliced
- 2 tablespoonsvegetable oil, for cooking
Method
1. Build your crema and patty base Whisk together crema, Los Calientes Rojo, lime juice, and minced garlic in a small bowl until smooth, then refrigerate while you work. In a large bowl, mash half the black beans with a fork until chunky but not smooth. Add the whole beans, chorizo, breadcrumbs, beaten egg, cumin, and paprika.
Watch for: The mixture should hold together when squeezed but still look rustic
Tip: Keep some beans whole—that texture contrast in the finished patties is what makes them interesting.
2. Shape and chill the patties Mix the chorizo and bean mixture with your hands until just combined. Divide into 4 equal portions and form into patties slightly larger than your buns—they'll shrink as they cook. Place on a plate and refrigerate for 15 minutes to help them hold together.
Watch for: Patties should feel firm and cohesive after chilling
Tip: Damp hands are your friend here—keeps everything from sticking while you shape.
3. Cook until golden and melty Heat oil in a large skillet or cast iron pan over medium-high heat. Cook patties for 4-5 minutes on the first side without moving them, then flip carefully and cook 3-4 minutes more. Top each with a slice of pepper jack in the final minute.
Watch for: Look for a golden-brown crust before flipping, and cheese should be melted and bubbly
Tip: Resist the urge to press down—you want that gorgeous crust to form naturally.
4. Toast and build your burgers Toast the brioche buns cut-side down in the same pan until golden. Spread Los Calientes crema on both bun halves. Layer bottom buns with lettuce, chorizo-bean patties, avocado slices, and pickled jalapeños. Cap with top buns and serve immediately.
Watch for: Buns should be golden and crispy on the cut surfaces
Tip: That crema spread isn't just for flavor—it's your insurance against soggy buns.
Equipment
- large mixing bowl
- large skillet or cast iron pan
- small mixing bowl
Make ahead
- You can form these patties up to a day ahead and keep them covered in the fridge. The crema actually gets better after a few days, so make a double batch and keep it around for tacos or grilled vegetables.
Storage
- Cooked patties will keep in the fridge for 3 days, but store all your burger components separately so nothing gets soggy.
Reheat
- Warm leftover patties gently in a 350°F oven for 8-10 minutes, or heat them slowly in a skillet over medium-low heat so they don't dry out.
Top tips
- Give those formed patties at least 15 minutes in the fridge—it's the difference between patties that hold together beautifully and ones that crumble when you flip them
- Make the Los Calientes crema a day or two ahead if you can—the flavors get even better as they meld together
Substitutions
- Pinto beans work just as well as black beans and give you a slightly creamier texture
- Greek yogurt can step in for the crema if you want something a bit tangier
- Turkey chorizo is great for a leaner version, but add a tablespoon of olive oil to the mix so the patties don't get dry
Serve with
- These go beautifully with crispy sweet potato fries or a bright Mexican street corn salad on the side
- Pour something cold and refreshing—Mexican lagers, agua frescas, or even a good limeade
Find another recipe
Open archive →Chorizo and Black Bean Burger with Los Calientes Rojo Crema
Mexican-inspired burgers where spiced chorizo meets earthy black beans, topped with a tangy Los Calientes Rojo crema that brings just the right amount of heat and bright tomato flavor to every bite.
Prep
25 min
Cook
12 min
Active
30 min
Total
37 min
Yield
4 servings
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Recipe notes
Before you cook
Some nights call for something beyond the usual beef burger, and this is where chorizo and black beans step in to completely change the game. The chorizo brings all its smoky, paprika-kissed richness while the black beans add substance and earthiness that makes these patties incredibly satisfying. What really makes this special, though, is how Los Calientes Rojo transforms into a silky crema that ties everything together—there's heat, sure, but it's the kind that warms you up rather than overwhelming the beautiful flavors you're building here.
Total time
37 min
Prep: 25 min. Cook: 12 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Build your crema and patty base
Whisk together crema, Los Calientes Rojo, lime juice, and minced garlic in a small bowl until smooth, then refrigerate while you work. In a large bowl, mash half the black beans with a fork until chunky but not smooth. Add the whole beans, chorizo, breadcrumbs, beaten egg, cumin, and paprika.
- 2
Step 2 of 4
Shape and chill the patties
Mix the chorizo and bean mixture with your hands until just combined. Divide into 4 equal portions and form into patties slightly larger than your buns—they'll shrink as they cook. Place on a plate and refrigerate for 15 minutes to help them hold together.
- 3
Step 3 of 4
Cook until golden and melty
Heat oil in a large skillet or cast iron pan over medium-high heat. Cook patties for 4-5 minutes on the first side without moving them, then flip carefully and cook 3-4 minutes more. Top each with a slice of pepper jack in the final minute.
- 4
Step 4 of 4
Toast and build your burgers
Toast the brioche buns cut-side down in the same pan until golden. Spread Los Calientes crema on both bun halves. Layer bottom buns with lettuce, chorizo-bean patties, avocado slices, and pickled jalapeños. Cap with top buns and serve immediately.
Troubleshooting
Tips that matter
- Give those formed patties at least 15 minutes in the fridge—it's the difference between patties that hold together beautifully and ones that crumble when you flip them
- Make the Los Calientes crema a day or two ahead if you can—the flavors get even better as they meld together
Substitutions and variations
Storage and leftovers
Plan ahead and reheat well
Make ahead
You can form these patties up to a day ahead and keep them covered in the fridge. The crema actually gets better after a few days, so make a double batch and keep it around for tacos or grilled vegetables.
Storage
Cooked patties will keep in the fridge for 3 days, but store all your burger components separately so nothing gets soggy.
Reheat
Warm leftover patties gently in a 350°F oven for 8-10 minutes, or heat them slowly in a skillet over medium-low heat so they don't dry out.
At the table
Serving suggestions
- These go beautifully with crispy sweet potato fries or a bright Mexican street corn salad on the side
- Pour something cold and refreshing—Mexican lagers, agua frescas, or even a good limeade
FAQ
Common questions
Why do my patties fall apart when cooking?
The chilling step is crucial here—give those formed patties at least 15 minutes in the fridge, and don't flip them too early. They need time to develop a good crust that holds everything together.
Can I grill these instead of pan-frying?
Absolutely, but I'd recommend using a grill basket or some perforated foil. The beans make these more delicate than all-meat patties, so direct contact with grill grates can be tricky.
How spicy is this with Los Calientes Rojo?
It's got a really nice warmth—more of a pleasant tingle than a fire-breathing situation. The crema mellows out the sauce while keeping all that lovely smoky tomato flavor.
Heat profile
Medium heat
The recipe is classified as medium. Use less chile if you prefer milder food.
Skill level
Intermediate
Check the method for steps that need to be prepared at the same time.
Total time
37 min
Prep: 25 min. Cook: 12 min.
Yield
4 servings
The ingredient quantities below are for this yield.
Cook this with
Three useful buys before you start
A sauce, a pantry ingredient, and a kitchen tool to consider for this dish.
Sauce
Los Calientes Rojo
Heatonist · Best for tacos
Explore this sauce from the same cuisine: mexican.
Get the sauce used herePantry
Chipotle Peppers in Adobo
Smoky shortcut
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
Grab the pantry stapleGear
Molcajete Mortar and Pestle
Sauce lab
Fresh salsa and chunky chili pastes. The right move for salsa macha, charred pepper pastes, and rough-textured marinades with bite.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Los Calientes Rojo
Explore this sauce from the same cuisine: mexican.
Heatonist Los Calientes Rojo: flavor notes, heat level, and suggested food pairings.
Yellowbird Habanero
Explore this sauce from the same cuisine: mexican.
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Shop the pantry
Pantry staples for this recipe
Smoky shortcut
$4-$10Chipotle Peppers in Adobo
Burger sauce, chili, and taco fillings. The pantry move for smoky mayo, burger sauce, taco braises, and chili that tastes like you actually thought ahead.
Check price on AmazonBright finisher
$4-$8Tajin Clasico Seasoning
Fruit, corn, snacks, and margarita nights. Citrusy chile seasoning for fruit, grilled corn, rims, cucumbers, and the kind of summer snacks that disappear fast.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonRecommended equipment
Cooking tools
Sauce lab
$35-$60Molcajete Mortar and Pestle
Fresh salsa and chunky chili pastes. The right move for salsa macha, charred pepper pastes, and rough-textured marinades with bite.
Check price on AmazonKitchen staple
$25-$4512-Inch Cast Iron Skillet
Weeknight proteins and pan sauces. The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges.
Check price on AmazonCook next
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Yellowbird Habanero Hot Sauce
Bright carrot-habanero heat with enough body to work on eggs, tacos, and roasted vegetables. Best for breakfasts, tacos, and meal prep bowls.
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