As legend has it, these highly seasoned burgers got their start in a Cuban sausage factory. In order to make sure the seasoning for the chorizo sausage was perfect, a small amount of the sausage filling was quickly fried up and tasted. Eventually, the samples became a popular midday snack.
Lourdes Castro is the author of three cookbooks Simply Mexican; Eat, Drink, Think in Spanish and Latin Grilling. As a Registered Dietician, Lourdes is an Adjunct Professor in the department of Nutrition, Food Studies & Public Health at NYU and serves as Director of the Biltmore Culinary Academy in Miami, Florida.