Ingrid Hoffman’s Delicioso Latin Burger Recipe

The Delicioso Latin Burger recipe is a crowd-pleaser. It is one of Ingrid Hoffman’s best-known recipes from her book, Simply Delicioso.

If you’re not familiar with Ingrid Hoffman, she came to fame on the Food Network & The Cooking Channel along with programs on Galavision and Univision. She has her own line of cookware and seasonings.

Ingrid Hoffman on HSN

Her food truck Latin Burger & Taco along with its very Miami-style recipes helped launch the street food scene in South Florida in late 2010.

The Delicioso Latin Burger would go on to compete in the 2011 SoBe Wine & Food Festival Burger Bash, so you can imagine how delicioso, I mean delicious it is!

Ingrid Hoffman's Delicioso Latin Burger
Ingrid Hoffman’s Delicioso Latin Burger

Ingrid Hoffman’s Delicioso Latin Burger Recipe


  • 3/4 pound ground sirloin
  • 3/4 pound ground chuck
  • 1/2 pound raw chorizo, casings removed and crumbled
  • 1 tablespoon adobo seasoning
  • 1 large onion, grated
  • 1/2 cup dry bread crumbs
  • 2 tablespoons olive oil
  • 2 large yellow onions, finely sliced
  • Kosher salt and freshly ground pepper
  • 1/2 cup bottled and sliced jalapeno chiles, drained
  • 1/2 cup dark brown sugar
  • 2 medium jarred roasted red bell peppers, drained
  • 3/4 cup mayonnaise
  • 6 slices Oaxaca cheese or mozzarella
  • 6 soft squishy hamburger rolls


  1. In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion, and the bread crumbs.
  2. Form the burgers into six patties without pressing them too much, or they can become tough.
  3. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer.
  4. Cover and refrigerate for at least 30 minutes. It will help the burgers hold together.
  5. If you make more than you need, just separate with waxed paper and insert it into a storage freezer bag for future use.


  1. Heat the olive oil in a heavy skillet over medium-low heat.
  2. Add the onions and season with salt and pepper.
  3. Add the jalapeno chiles and the brown sugar.
  4. Saute for 15 minutes or until the onion and the chiles are caramelized and soft.
  5. Set aside.


  1. Drain the roasted red peppers and put them in a blender or food processor.
  2. Add the mayonnaise, and season with salt and pepper.
  3. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth.

NOTE: This may be done up to 2 days ahead of time, and in fact, the flavor will intensify with an overnight chilling.


  1. Preheat an outdoor grill or grill pan on the stovetop over medium-high heat.
  2. Place the burgers on the hot grill or pan until cooked to desired doneness.
  3. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side.
  4. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt.
  5. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.


  1. Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls.
  2. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

*Thanks to my friend Ingrid Hoffman for allowing me to reprint the recipe

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