Mexican Chorizo Burger Recipe

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

burger buns

🥗Healthier: whole wheat buns

💰Cheaper: white bread

Whole wheat buns add fiber and nutrients.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess at a lower cost.

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: pork sausage

Turkey chorizo is leaner while pork sausage is more affordable.

Wash the poblano peppers thoroughly.

Cut the poblano peppers in half and devein them, removing all the seeds.

Cut the peppers into approximately 2-inch by 2-inch pieces.

Preheat the smoker to 225°F.

Place the poblano pepper pieces on the smoker, meat side down and skin side up, and cook until tender, about 30 minutes.

Prepare the burger patties by combining 4 pounds of hamburger and 9 ounces of chorizo in a bowl.

Add paprika seasoning to the meat mixture, seasoning to taste.

Mix the hamburger and chorizo together until well combined.

Form the mixture into burger patties, keeping in mind that they will shrink during cooking.

Set the formed patties aside while the peppers finish smoking.

Increase the smoker temperature to 275°F.

Spray the grates of the smoker with duck fat spray.

Place the burger patties on the smoker and cook until they reach an internal temperature of 160°F.

Once the burgers are close to 160°F, move them to the top shelf of the smoker and add pepper jack cheese on top to melt.

While the burgers are cooking, prepare the aioli by combining half a cup of mayonnaise, half a cup of sour cream, 2 tablespoons of minced garlic, 1 tablespoon of lemon juice, and 1 avocado in a bullet mixer.

Blend the aioli ingredients until smooth, adding salt and pepper to taste.

Butter and toast the 5-inch burger buns on the smoker or grill.

Assemble the burger by placing a patty on the bottom half of the bun, adding smoked poblano peppers, and spreading the aioli on top.

Top with red onions and cover with the top half of the bun.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens