This beef and chorizo burger is out of this world! The mix of the spicy chorizo and the fatty beef is a great combo. I continued with the Mexican flavors adding a stuffed and roasted poblano pepper and topped it all off with a cilantro and lime cream for freshness. Wow, it did NOT disappoint! This is a must try. Let me show you how.
It’s all about the individual elements.
There are multiple things going on in this recipe that require some prep work. However these are all simple steps that do not take up a lot of time and when combined together create a wonderful harmony of Mexican flavors.
It’s important to get the right patty blend.
For this recipe, I used 1 lb. of ground beef and 1/3 lbs. of Chorizo. Any more of the chorizo and you risk the grilled patties to be dry and crumbly. For the beef, I recommend an 80/20 blend.
In a mixing bowl, add in the beef and chorizo pre-measured quantities and add your favorite taco seasoning. I used Hardcore Carnivore TexMex which a mild heat and is packed with bold flavors like dark chilies, cumin and garlic. By hand, mix the ground proteins together well. Next, separate the meat into 4 even amounts and form the patty into a round and flat shape. You can use a burger press or shape them by hand. Set aside in the fridge while you move onto the poblano peppers. The reason for the refrigeration is help the patty hold its shape while on the grill.
Char and stuff poblano peppers.
Instead of just adding cheese to this burger, I roasted and stuffed a poblano pepper for the extra heat and flavor. To start, coat the peppers with a little bit of olive oil and place on the grill for direct heat at 400 degrees. Flip the peppers every minute until it has a heavy char all around. Next, take them off the grill and place into a ziplock bag. This will help the peppers steam and loosen the skin. While this is steaming, time to get the sauce going.
Let’s get saucy.
The final prep work is in the crema sauce. This is a great substitute for mayo or any condiment and will add a burst of freshness to the dish. In a food processor, add Supremo Mexican sour cream, cilantro, freshly squeezed lime juice and a dash of taco seasoning. Blend it all together and set aside for assembly.
Back to the roasted peppers.
Now that the roasted poblano peppers had a few minutes to steam, gently remove the charred skin. The reason for removing the outer layer is roasted poblano peppers have papery, unappetizing skins. Once you have successfully removed the skin, it’s time to remove the seeds. Cut off the top of the pepper and scoop out any remaining seeds. Next, stuff the peppers with shredded chihuahua cheese.
Let’s get the grill going!
Make sure to set up the grill for dual heat at 400 degrees. The peppers will need a little more time than the patties, so place those first on the indirect side. Total cook time is 10 minutes. About 2 minutes in, place the beef and chorizo patties on the direct side and grill for 3-4 minutes per side or until they reach 145 internal temperature. Set aside and let them rest for 5 minutes.
Finally assembly time! On the bottom toasted bun, drizzle some of the cilantro lime cream, followed by romaine lettuce and the patty. Next place the cheese and gooey stuffed roasted poblano pepper, some pico de gallo and finish it off with another drizzle of the cream.
After the first bite into this beef and chorizo burger, your mouth will be exploding with savory flavors from the meat and stuffed peppers and freshness of the cream that all work cohesively together into this inspired Mexican flavored dish. Like i said, this did not disappoint!
Printer friendly recipe below:
Beef and Chorizo Burger
- 1 lbs Ground beef 80/20 blend
- 1/3 lbs Chorizo
- 1 tbsp Taco seasoning
- 4 Poblano peppers
- 1 tbsp Olive oil
- 2 cups Chihuahua cheese
- 1 cup Mexican sour cream
- 1 Cilantro batch
- 2 Freshly squeezed lime juice
- 1/2 cup Pico de gallo
- 4 Hamburger buns
- In a mixing bowl, add in the ground beef, chorizo and taco seasoning. Mix it well together.
- Separate the meat into 4 even sections and form the patty into a round and flat shape.
- Set aside in the fridge.
- Coat the peppers with a little bit of olive oil and place on the grill for direct heat at 400 degrees. Flip the peppers every minute until it has a heavy char all around.
- Take them off the grill and place them in a ziplock bag.
- Now that the charred poblano peppers had a few minutes to steam, gently remove the charred skin.
- Cut off the top of the pepper and scoop out any remaining seeds.
- Make sure to set up the grill for dual heat at 400 degrees.
- The peppers will need a little more time so place those first on the indirect side. Total cook time is 10 minutes.
- Place the beef and chorizo patties on the direct side and grill for 3-4 minutes per side or until they reach 145 internal temperature.
- Assemble the burger.
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