A queso fundido burger basically translates to cheeseburger, but it sounds more adventurous as queso fundido, right? By combining ground beef with flavorful chorizo, we create a patty that’s bursting with Mexican flavors in every bite. Topped with not one, but two slices of Monterey Jack cheese, these burgers are a melty, cheesy pile of deliciousness. Add in sautéed peppers and onions for a bit of sweetness and you have a burger that’s anything but ordinary. It’s a fun and exciting twist on the classic cheeseburger that will definitely spruce up your summer BBQs.
How awesome would it be to serve this with a skillet of queso fundido? Or serve them up with a side of our baked chili-lime french fries for a match made in heaven.
Why Our Recipe
- This is a recreation of Rick Bayless’ winning burger on Top Chef Masters so you know it’s going to be good!
- The combination of chorizo and ground beef makes for one of the most flavorful patties you’ve ever had.
- Toppings are simple with cheese, sauteed onions and poblano, and guacamole.
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.
Ingredient Notes
- Ground Pork Chorizo: Use raw ground chorizo, often sold in a plastic-encased roll in the Mexican-foods refrigerated section of your grocery store.
- Ground Beef: Opt for an 80/20 blend to ensure a juicy burger.
- Chili Powder: Adds an extra layer of flavor.
- Poblano Peppers: Found alongside bell peppers in your grocery store. If you prefer more spice, you can mix in some thinly sliced jalapenos or serranos.
- Onion: Use white or yellow. If you’re a big fan of onions, don’t hesitate to use two!
- Garlic: Measure it with your heart.
- Monterey Jack Cheese: This cheese melts beautifully. You can also use other Mexican melting cheeses like Oaxaca or Queso Asadero if you can find them.
- Hamburger Buns: A sturdy bun like a potato bun is perfect for holding all the delicious toppings and juicy patty.
- Guacamole: Use a quality store-bought or make your own.
Ground Pork Chorizo
Where to Find It
In the United States, ground pork chorizo is often found in the Mexican-foods refrigerated section of your grocery store. It’s typically sold in plastic-encased rolls, making it easy to spot. You might also find it in the meat section, packaged similarly to ground beef or pork. Look for labels like “Mexican chorizo” or “ground chorizo.”
Cooking It
Ground chorizo needs to be fully cooked before combining it with the ground beef for your burgers. Chorizo typically takes about 7 to 10 minutes to cook through, depending on the heat level and the amount you’re cooking. You’ll know it’s done when it’s browned and the fat has rendered out, leaving a flavorful, crumbly mixture.
Why Cook Separately?
Chorizo must be fully cooked to an internal temperature of 160°F, which is higher than the temperature required for ground beef burgers. Additionally, chorizo takes longer to cook than ground beef, so it’s important to cook it separately to ensure it’s safe to eat. Once the chorizo is fully cooked, it can be combined with the ground beef to create a perfectly blended patty that’s bursting with flavor.
Internal Cooking Temperatures
In the US, it’s safe to cook burgers to medium, but keep in mind that recommendations may vary in other locations.
Medium: This gives you the juiciest results. Pull them off the pan when they reach 140°F (about 5 minutes per side) and let them rest for 5 minutes. During this time, the temperature will rise to 145°F.
Medium Well: If you are not a fan of pink and still want a juicy burger, you can have the best of both worlds with medium-well. Aim for an internal temperature of 150°F and resting to 155°F which will be an extra 1 to 2 minutes per side.
Well Done: Be aware that well-done burgers are usually less juicy and a bit drier, but if that’s your preference, go for it! The chorizo in this burger will help keep this burger juicy. This will bring your cooking time to about 8 minutes per side.
Remember, using a meat thermometer is the best way to ensure your burgers reach the desired doneness without overcooking.
Sizing Your Patty
Burgers shrink when they cook, even with half of this burger being already cooked chorizo. To ensure your burgers fit perfectly in your buns, aim to make your patties about 1/2 inch wider than the buns all around. A little extra width now means a perfect fit later!
Toasting Your Buns
Toasting your buns on this wet and juicy burger will help keep them from getting soggy with all those toppings. Just pop them cut-side down in a skillet for about 1-2 minutes until they’re golden brown. Watch them closely to avoid burning.
More fun with burgers…
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!
The recipe calls for 2 cloves of garlic but instructions don’t mention it?
I have to try this one for sure, I love making good juicy burgers, usually medium unless a request for no pink, I have in the past made my burgers with half pork to one beef for juicy burgers or one to one depending on fat content!