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Turkey Chorizo Burger with Red Chili Mayo


  • 2 Pounds-Ground Turkey
  • 8 Ounces-Mexican Chorizo-casing removed, cooked, drained and cooled completely
  • 1 Each-Egg
  • 1 Tablespoons-Cilantro-leaves only, chopped
  • To Taste-Chef Troy’s Back Rub-or black pepper/kosher salt
  • 4 Each-Small Hoagie Roll (or Bolillo Bun), slice in half, top from bottom
  • To Drizzle-Canola Oil


  • 4 Slices-Pepper Jack Cheese-Sliced and cut in half
  • To Taste-Lettuce-shredded
  • To Taste-Tomato-sliced
  • To Taste-Onion-sliced
  • To Taste-Red Chili Mayo-(recipe below)


  1. Pre heat grill to high heat.
  2. Combine ground turkey, chorizo, egg, cilantro, Back Rub until incorporated.
  3. Divide turkey mixture into 4 equal pieces, form into patties slightly larger than the rolls.
  4. Lightly oil and season burgers, lightly oil inside of each roll and take both to the grill.
  5. Place burgers on grill and cook until slightly charred, about 4-5 minutes.  
  6. Flip burger and continue to grill burgers for an additional 4-5 minutes.
  7. Melt cheese during final minute of grilling burger. 
  8. Remove from grill when cooked through, about 160 degrees internal temperature.
  9. Let burgers rest for at least 10 minutes.
  10. Grill buns inside/oiled side down until toasted, remove and begin to assemble burgers.
  11. Smear mayo on the bottom bun.
  12. Top with lettuce, tomato, onion, burger, top bun and serve.


Red Chili Sauce:

  • 4 Each-Dried Ancho Peppers
  • 2 Each-Dired Guajillo Peppers
  • 1/4 Cup-Red Onion-thick sliced, charred on the grill or in a grill pan    
  • ¼ Cup-Honey-plus extra if needed
  • ¼ Cup-Red Wine Vinegar               
  • 1 Teaspoon-Ground Cumin        
  • 1 Bulb-Garlic-roasted and squeezed out of skin   
  • To Taste-Kosher Salt/Black Pepper                   


  1. Cut the ends off of the dried peppers, shake out seeds.
  2. Place in a stock pot with grilled onion, honey, vinegar, cumin and cover with water.
  3. Bring to a boil, reduce heat and simmer for 30 to 45 minutes, or until peppers are soft.
  4. Strain pepper mixture and place into a blender, reserve cooking liquid.
  5. Place about 1 cup of cooking liquid into blender with roasted garlic.
  6. Place a towel on top of the blender and pulse to start, puree until completely smooth.
  7. Strain mixture through a fine mesh strainer to remove any seeds or residual pepper skin.
  8. Place back into the stock pot, season with salt/pepper and simmer until sauce slightly thickens.
  9. Add more cooking liquid if sauce becomes too thick, sauce should resemble ketchup.
  10. If sauce is a little bitter add a small amount of sugar to correct bitterness.
  11. Cool completely and store in refrigerator for up to a month.

Red Chili Mayo

  • 3/4 Cup-Mayonnaise
  • 1/4 Cup-Red Chili Sauce-cooled completely (recipe below)

Combine mayo with Red Chili Sauce until well incorporates.                                                                                               Place in a covered container and store the refrigerator, for up to a month.