Chorizo Burger with Smoked Gouda Mornay Sauce & Roasted Tomatoes -- This decadent burger is sure to please everyone at the dinner table. --

Chorizo Burger with Smoked Gouda Mornay Sauce & Roasted Tomatoes

This flavorful, juicy chicken & turkey chorizo burger gets topped with Italian seasoned roasted tomatoes and a smoked gouda Mornay sauce. You'll need an extra napkin when eating this burger! ;-)
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people


  • Roasted Tomatoes:
  • 1 tomato sliced
  • 2 teaspoons chopped garlic
  • olive oil for drizzling
  • salt
  • black pepper
  • Italian seasoning
  • Chorizo Burgers:
  • 1 pound ground turkey
  • 1 pound ground chicken chorizo
  • 1 teaspoon black pepper
  • 1/2 teaspoon smoked sea salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon cayenne
  • Mornay Sauce:
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • salt
  • Ground white pepper
  • Freshly grated nutmeg
  • Pinch cayenne
  • 1 cup smoked gouda cheese grated


  1. Roasted tomatoes: Preheat oven to 400° F. In a shallow glass baking dish add tomato slices then drizzle olive oil on top. Sprinkle salt, black pepper, half of the garlic, and Italian seasoning onto tomato slices. Massage gently. Flip tomato slices over and drizzle more olive oil, salt, black pepper, the remaining garlic, and Italian seasoning. Place baking dish into oven and roast tomatoes for 30 minutes, flipping halfway through cooking time. Tomatoes will shrink and lose some moisture when they are done. Remove from oven.
  2. Burgers: Start mixing burgers while the tomatoes roast in the oven. In a bowl add chicken chorizo, ground turkey, and all of the seasonings. Mix gently. Do not overwork the meat. Form into 4 patties and place the patties on a sheet of parchment paper. Cut around the patties to have 4 pieces of parchment paper with patties on top. Preheat a cast iron grill pan over medium heat, spray with oil. Cook the burgers for 3 mins on one side and 2 minutes on the other side.
  3. Mornay Sauce: (While burgers are cooking prepare the Mornay sauce). Melt butter in a medium saucepan over medium heat. Add in the flour and cook for 2 minutes stirring constantly. Whisk in the milk in ½ cup increments until fully incorporated into the roux mixture. Season the sauce with salt, white pepper, nutmeg, and cayenne. Stir constantly for 4-6 minutes while mixture is cooking. Remove the pan from the heat and whisk in the cheese. Serve immediately.

Recipe Notes

Notes: If Mornay sauce congeals too much just place the pot back on the stove to heat it up. Stir until the sauce loosens up.