PAMBURGUESA BURGER + CHORIZO SPICED FRIES – Your New Grilling Season Obsession

Pamburguesa – A Burger with Salsa-Dipped Buns & Beef Tallow Fried Fries That Hit Hard

Introduction

This ain’t your average cheeseburger.

The Pamburguesa is a double-patty, salsa-dipped, tallow-griddled beast inspired by the Mexican pambazo. It’s stacked with shaved onions, melty American cheese, crisp lettuce, pickles, and a hit of special sauce… all served on a bun kissed with heat and flavor.

We used Wagyu beef tallow from our friends at South Chicago Packing to griddle the burgers and fry up some crispy, chorizo-spiced fries on the side. Because when you're taking burgers to the next level, it’s gotta be tallow.

Why This Burger Works

🔥 Tallow = Flavor

Wagyu beef tallow adds serious depth and richness to both the burgers and the fries.

🥪 Pambazo-Inspired Buns

The buns get dipped in a smoky guajillo salsa and toasted until crisp, just like a pambazo.

🍟 Fries Done Right

Double-cooked, golden, crispy — and tossed in a chorizo spice blend for extra punch.

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Ingredients

Pamburguesa: Mexican Pambazo Burger (Serves 4 People)

• 4 burger buns

• 8 beef patties (3–4 oz each, ideally 80/20 ground beef)

• 8 slices American cheese

• 1 white onion, shaved thin

• Kosher salt, to taste

• Wagyu beef tallow (or neutral oil), for griddling

• Dill pickle coins

• Shredded iceberg lettuce

• Salsa Especial (see below)

• Pambazo Salsa (see below)

Chorizo-Spiced Beef Tallow Fries

• 1 kg (2.2 lbs) large russet potatoes

• 35g (2+ tbsp) white vinegar

• 20g (1 tbsp) Diamond Crystal kosher salt

• 2 quarts Wagyu beef tallow (or enough to submerge fries)

• Chorizo spice mix (see below)

Pambazo Salsa

• 46g neutral oil (3 tbsp)

• 200g white onion (1 medium)

• 2g kosher salt (½ tsp)

• 60g garlic cloves, peeled (12 cloves)

• 70g guajillo chiles, stemmed and seeded (about 8 chiles)

• 1g Mexican oregano (½ tsp)

• 1g allspice, whole (about 6 pieces)

• 900g water (just under 4 cups)

• 5g kosher salt (¾ tsp)

• 2g sugar (½ tsp)

• 4.4g Knorr chicken bouillon (1 tsp)

• 1g Sazon Goya (½ packet)

Chorizo Spice Mix

• 20g ancho chile powder (2 tbsp)

• 20g smoked hot paprika (2 tbsp)

• 25g granulated garlic (2 tbsp)

• 1.3g dried thyme (½ tsp)

• 1.3g dried oregano (½ tsp)

• 1g whole coriander, toasted (¼ tsp)

• 2.2g whole cumin seeds, toasted (¾ tsp)

• 1.3g black peppercorns, toasted (½ tsp)

• 3g sugar (¾ tsp)

• 2.6g white vinegar powder (1 tsp)

• 1.3g MSG (½ tsp)

• 17g kosher salt (1 tbsp + 1 tsp)

Salsa Especial

• 167g Duke’s mayo (¾ cup)

• 120g Yellow mustard (½ cup)

• 50g Ketchup (3 tbsp)

• 78g bread & butter pickles, minced (½ cup)

• 10g Valentina Black Label (2 tsp)

• 17g pickled jalapeños, minced (1 tbsp)

• 1g kosher salt (¼ tsp)

Instructions

1️⃣ Make the Pambazo Salsa

Heat oil in a pot over medium-high heat. Add onion, garlic, and salt. Sauté until golden. Add guajillo chiles and toast until fragrant. Add oregano and allspice and stir briefly. Pour in water and bring to a simmer. Cook until chiles are very tender. Remove from heat, stir in remaining ingredients, and blend until smooth. Taste and adjust.

2️⃣ Mix the Chorizo Spice

Grind any whole spices. Combine all ingredients in a bowl and whisk to incorporate. Store in a sealed jar.

3️⃣ Make the Salsa Especial

Whisk all ingredients together in a bowl until fully incorporated. Adjust seasoning with lime, salt, or sugar if needed. Refrigerate until ready to use.

4️⃣ Prep the Fries

• Peel potatoes and cut into ¼-inch matchsticks. Soak in cold water for 10 minutes.

• In a pot, cover potatoes with water + vinegar and bring to a simmer. Cook ~8 minutes or until just tender.

• Drain and dry on paper towels. Let cool for 10 minutes, then freeze for 1 hour.

5️⃣ Toast the Buns

• Dip buns in pambazo salsa (we used our guajillo base).

• Griddle in tallow or oil until golden and crisp. Set aside.

6️⃣ Grill the Patties

• Season burger patties with kosher salt and grill.

• Flip and top with shaved onion + one slice of American cheese per patty.

• Once cheese is melted, remove and reserve.

7️⃣ Finish the Fries

• Heat tallow to 400°F.

• Fry frozen fries until golden and crisp.

• Toss with chorizo spice and season with salt.

8️⃣ Assemble the Burger

• Slather the bottom bun with Salsa Especial.

• Add pickles, lettuce, and two patties.

• Top with the other salsa-griddled bun.

• Serve with hot fries on the side.

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Tools I Used

• South Chicago Packing Wagyu Beef Tallow – The key to those ultra-crispy fries and deeply flavorful griddled burgers.

• Cuisinart 14-Cup Food Processor – For homemade burger sauces and prepping spice blends.

Tips & Tricks

🔥 Don’t skip the salsa dip! The buns absorb flavor and crisp up like magic.
🔥 Double frying + freezing the fries = unmatched crisp.
🔥 Try this on a flat top or cast iron pan for max sear.

Make It & Show Me!

This was a collab with South Chicago Packing — and one of my favorite burger projects ever. Make your own Pamburguesa and tag me @goatboyintl so I can repost it!