Get Grilling: Easy Burger Recipes

Choose between our chorizo burger or our vegetarian sweet potato version and spruce up your burgers this summer with paprika mayo and chipotle salsa.

Summer is grilling season, so it’s time to gather some friends, get outside and take advantage of the warm summer nights. We’ve taken inspiration from the full-on flavors of Mexico with these Chorizo & Beef Burgers.

They’re easy to make, but pack a punch. For vegetarians, try a Smoky Sweet Potato and Kidney Bean Burger.

The smoky flavors of both burgers work well with a lightly spiced Smoked Paprika Mayonnaise, and a Tomato & Chipotle Salsa to add a spicy kick (all recipes below).

Add a few slices of avocado, a sprinkling of fresh cilantro and a twist of lime and you have yourself a scorcher of a burger.

Chorizo and Beef Burgers


Makes 4 large burgers

1/2 pound chorizo
1 pound ground beef
Pinch of salt
Pinch of pepper

Remove the skin from the chorizo and roughly chop. Put in a food processor or place in a large bowl and using a hand blender, blitz the chorizo until all large pieces have been blended but still relatively coarse.  Add the beef and seasoning to the bowl and combine all the ingredients with clean hands.

Divided the mixture into four, and pat flat into three inch patties.  Place on a lined baking tray, cover and refrigerate for at least 30 minutes.  Once the burgers are firm, heat a grill, bbq or frying pan to a medium heat and cook on either side for five minutes.

Chorizo and avocado

Smoky Sweet Potato & Kidney Bean Burger


If you’d prefer a veggie option, try this meat-free alternative: Smoky Sweet Potato & Kidney Bean Burgers with Smoked Paprika Mayonnaise and Tomato & Chipotle Salsa.

Quick, healthy and full-flavored, these veggie burgers might even be better than the meat version. 

Makes 4-5 burgers

14 oz sweet potato, peeled and chopped into cubes
1 can of kidney beans (approx. 16oz)
2 tsp smoked paprika
3 tsp chipotle paste
Small bunch of cilantro
1 small red onion
Zest of 1 lime
Pinch of salt
Pinch of pepper
Oil for frying

Place the potato in a large microwavable bowl and place in the microwave on high heat for 6 - 7 minutes and cook until soft. Drain and add the kidney beans to the potato and lightly mash together. Add the paprika, chipotle paste and roughly chopped cilantro.  Finely dice the red onion and combine with the other ingredients along with the lime, salt and pepper.

Divided the mixture into four (for large burgers), and pat flat to form three inch patties.  Place on a lined baking tray and refrigerate for at least 30 minutes to allow to firm up.

Heat a little oil in a non-stick frying pan and fry the burgers either side, over a medium heat, for 5 - 6 minutes, or until golden. 


1/2 cup mayonnaise
1 - 2 tsp smoked paprika
Squeeze of lime
Pinch of salt
Pinch of pepper

Combine all the ingredients in a bowl, cover and refrigerate until ready to serve.


4 large, ripe tomatoes
1 small red onion
Small bunch of cilantro
2 - 3 tsp chipotle paste
Juice and zest of a lime
Pinch of salt
Pinch of pepper
Pinch of sugar

Slice the tomatoes in half, remove and discard all the seeds, then finely dice. Place in a bowl along with the finely diced onion and roughly chopped cilantro. Add the chipotle paste, zest and juice of the lime and salt, pepper, and sugar. Stir together until all the ingredients are incorporated. Cover and refrigerate until ready to serve.

Smoked Paprika Mayonnaise and Tomato Salsa

Serve both burgers in toasted buns topped with cheese, sliced avocado, smoked paprika mayonnaise and tomato salsa.

Thinking about what to wear to your cookout? We recommend summer shorts like the Canobie Lake Straight Fit Short (available in several colors) with our 2-Eye Boat Shoes for men, and our Beebe River Linen Skirt in blue paired with Sheafe Leather Fisherman Sandals for women.

The days are long, the nights are warm and the barbecue is out. What are you waiting for? Those burgers aren’t going to grill themselves.

Recipe from Hells Belles’ Bites. Visit for more summer recipes.