This burger is inspired by famous chef Rick Bayless. He’s a master chef of all things Mexican. He competed on Bravo’s Top Chef Masters and won! He actually made a queso fundido burger while on the show and won his challenge with it. Today I’m taking that winning dish and turning it into a winner you can easily make at home.
A queso fundido burger basically translates to cheese burger. But it sounds more adventurous as queso fundido, huh? This burger utilizes both ground beef and chorizo to create a really flavorful patty. Top it with not one, but two slices of cheese and guacamole and you’ve got yourself a Mexican burger delight! Such a fun burger that will spruce up your summer bbq! This burger could very well change your life. If it’s good enough to win on Top Chef, you know it’s gonna be good enough to win over the hearts of everyone at your next backyard barbecue.
Watch the video to see how to make this amazing burger. It is absolutely drool-worthy! Like I say in the video, this burger is worth every single second it takes to make it because it is out of this world delicious!
Queso Fundido Chorizo Hamburger
- 8 ounces ground pork chorizo
- 1 pound ground beef (15-20% fat content)
- 1 teaspoon chili powder
- ½ teaspoon salt
- 2 teaspoons olive oil
- 2 fresh whole poblano chiles, cored, seeded, and sliced
- 1 onion, halved and sliced
- 2 cloves garlic, minced
- 8 slices monterey jack cheese
- 4 hamburger buns
- Cook the chorizo until it is done, drain. Combine the cooked chorizo in a mixing bowl with the ground beef, chili powder and salt. Mix together and form into 4 patties.
- In a large skillet, heat the olive oil over medium-high heat. Add in the sliced poblanos and onion and saute until tender, 7-10 minutes.
- On a grill set to medium-high heat, grill the burgers until desired doneness is achieved. About 2 minutes per side for medium rare. When you flip the burgers, top each with a slice of monterey jack, a heaping pile of the onion/poblano mixture, and then another piece of monterey jack.
- Toast the buns and serve hot off the grill topped with guacamole.
This recipe first appeared on The Stay At Home Chef June 25, 2013.