Queso Fundido Chorizo Hamburger

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A chorizo ​​ground beef patty with peppers, onions and cheese is packed with flavor in this Mexican-inspired burger. This is the Queso Fundido Chorizo ​​Burger.

This burger was inspired by renowned chef Rick Bayless. He is a master chef of Mexican food. He entered Bravo’s Top Chef Masters and won! He actually made a queso fundido burger on the show and won the challenge with it. Today I’m going to turn that winning dish into a dish you can easily make at home.

The queso fundido burger basically translates to a cheeseburger. But it sounds like queso fundido is more adventurous, doesn’t it? This burger uses both ground beef and sausage to create a really tasty patty. Top with two slices of cheese and guacamole instead of one and you’ve got Mexican burger fun! Such a fun burger that will make your summer BBQ even better! This burger could very well change your life. If it’s enough to win Top Chef, you know it’s enough to win everyone’s hearts over at your next backyard BBQ.

Queso Fundido Chorizo ​​Burger in a red basket with fries.

watch the video Check out how to make this amazing burger. Absolutely drool! Like I say in the video, every second of making this burger was worth it because it was so delicious!

Queso Fundido Chorizo ​​Burger in a red basket with fries.

A chorizo ​​ground beef patty with peppers, onions and cheese is packed with flavor in this Mexican-inspired burger. This is the Queso Fundido Chorizo ​​Burger.

Preparation time 10 minute

cooking time 20 minute

total time 30 minute

raw material

  • 8 ounce Ground Pork Sausage
  • 1 pound Ground beef Fat content 15-20%
  • 1 teaspoon paprika
  • 1/2 teaspoon Salt
  • 2 teaspoon olive oil
  • 2 fresh whole poblano peppers Pitting, Seeding and Slicing
  • 1 onion Halving and Slicing
  • 2 clove garlic minced
  • 8 slice Monterey Jack Cheese
  • 4 hamburger
  • avocado

instruct

  • Cook the sausage and drain. Combine cooked sausage with ground beef, paprika, and salt in a mixing bowl. Mix together to form 4 patties.

  • In a large skillet, heat olive oil over medium-high heat. Add the thinly sliced ​​white wine and onion and sauté until softened, 7-10 minutes.

  • On a grill set on medium-high heat, grill burgers to desired doneness. Medium-rare about 2 minutes per side. When you flip the burgers, top each with a slice of Monterey Jack, a dollop of onion/poblano mixture, then another slice of Monterey Jack.

  • Toast, spread guacamole on the grill and serve warm.

Calories: 906kcal | carbohydrate: 26G | protein: 51G | fat: 65G | Saturated fat: 28G | cholesterol: 180mg | sodium: 1591mg | Potassium: 681mg | fiber: 1G | sugar: 4G | Vitamin A: 580unit | Vitamin C: 3.1mg | calcium: 526mg | iron: 5.1mg