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    Home / Recipes / Ingredient / Beef

    145 Aug 4, 2015 Beef  |   Jump to Recipe

    Chorizo Cheddar Burger Recipe

    This recipe was born out of necessity.

    This post may contain affiliate links.

    Chorizo Cheddar Burger

    Several weeks ago, I made the unwise amazing decision to buy 6 pounds of Mexican chorizo at our Mexican Costco.  Mexican chorizo is the fresh kind, not cured (that’s Spanish chorizo).  Pork impulse buys are a common occurrence when I’m strolling through the refrigerated aisles of Costco, and somehow I just couldn’t help myself when I spotted the bundle of red-orange-hued chorizo.  After several batches of chorizo eggs, meatloaf and queso fundido, I found myself craving something different.  Given that it’s summer and we’ve been doing a lot of our cooking outdoors, I landed on these Chorizo Cheddar Burgers.

    The ingredient list is simple:  ground beef, Mexican pork chorizo, Kerrygold Aged Cheddar, garlic powder, salt and pepper.  Mix all that up in a bowl, divide into four patties, then grill, fry, broil or press into a sizzling round of golden brown perfection.  The combination of chorizo and aged cheddar is a major flavor bomb.  One that will surely induce a yum face.  Since this burger patty is quite bold, I like to serve it simply with lettuce, tomato, ketchup and mayo.  No fancy toppings needed here!  Continue reading for the recipe.

    Chorizo Cheddar Burger Ingredients

    When making burgers, Jorge and I often grind our own meat in the food processor.  However, if I know my schedule is going to be crazy busy, I like to buy pre-ground meat for the convenience factor.  The problem with pre-ground meat is that it’s often packed tightly in its container.  A tightly packed patty leads to a dry finished burger.  A loosely packed patty retain juices better, resulting in a muuuuuch tastier final product.  So how do I combat this texture issue?  I grab two forks, and fluff.

    Similar to fluffing rice, this process is simple.  Place the pre-ground meat in a large bowl, then break up the meat using the tips of the two forks.  Fluffing motions should be soft and nimble to lighten the texture.  In this recipe, I fluff both the ground beef and chorizo together to improve texture while mixing up the meats.  I then fluff in the garlic powder, salt, pepper and cheese before forming into loose patties.  The finished burger has a lumpy, craggy texture that’s incredibly juicy.

    Chorizo Cheddar Burger Process

    Grated Cheddar

    If you’re familiar with my recipe for Jorge’s Bacon Cheeseburgers, then you’ll recognize this method of mixing cheese directly into the burger patties.  As the burgers cook, the cheese melts, lending flavor and moisture to the inside of the patty.  With each bite, you’ll experience pockets of melted cheese that just burst with flavor.  I’m using Kerrygold Aged Cheddar here, because it’s a robust cheese that can stand up to the flavor of the chorizo.  It also melts like a dream!

    Chorizo Cheddar Burger Process

    Chorizo Cheddar Burger Patties

    Chorizo Cheddar Burger

    Chorizo Cheddar Burger Recipe

    by Brandon Matzek
    4.43 from 7 votes
    Print Recipe Pin Recipe
    Servings 4 burgers

    Ingredients
      

    • 1 1/3 pounds (1 package) ground beef
    • 1/2 pound Mexican chorizo,casing removed (this is the fresh kind, not cured)
    • 1/2 teaspoon garlic powder
    • 1 1/2 teaspoons kosher salt, plus more to taste
    • 3/4 teaspoon freshly ground black pepper
    • 1 cup about 3.5 ounces shredded cheddar cheese (I used Kerrygold Aged Cheddar here)
    • Vegetable oil, for brushing
    • Buns serving

    Toppings: mayo, ketchup, sliced tomato, lettuce

      Instructions
       

      • Add ground beef and chorizo to a large bowl, and, using two forks, fluff the meat (see note above) to evenly mix and lighten the texture. Mix in garlic powder, kosher salt and black pepper, then the cheese. Form the meat mixture into 4 even patties.
      • Preheat a gas or charcoal grill over medium-high heat. Brush the burgers lightly with vegetable oil. Also brush the grill grates with vegetable to keep the patties from sticking. Grill the patties directly over the heat for about 4 - 6 minutes a side or until cooked through. Let rest for a few minutes before building the burger. I like to cook the burgers to 155°F, and the temp goes up to 160°F as they rest. I've also cooked these burgers under the broiler (about 7 minutes per side) and using a panini press fitted with flat plates (6 minutes total).
      • Stack up the burger as follows: bottom bun, mayo, burger patty, tomato slice, lettuce, ketchup, top bun. Enjoy immediately!
      Tried this recipe?Tag @brandiego on Instagram so I can check it out!

      Labor Day is right around the corner, and these burgers would be a perfect for a celebratory cook-out.  Here are some other recipes on Kitchen Konfidence that would round out the menu:

      El Comediante

      El Comediante

      Roasted Jalapeno and Blackberry Margarita

      Roasted Jalapeno Blackberry Margarita

      Roasted Poblano Queso Fundido

      Roasted Poblano Queso Fundido

      Bacon and Tomato Guacamole

      Bacon and Tomato Guacamole

      Green Bean Salad

      Green Bean Salad with Mustard Seeds and Tarragon

      Fried Brussels Sprouts

      Fried Brussels Sprouts

       

      Coconut Ice Pops

      Coconut Ice Pops

      145
      Brandon and Federico
      Brandon

      I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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      Categories: Beef Tags: black pepper, cheddar cheese, garlic powder, ground beef, kosher salt, Mexican chorizo

      Reader Interactions

      Comments

      1. Alana says

        August 5, 2015 at 2:25 pm

        UMMM YESSS I need this burger. I love that the cheese is just mixed right in. Cheese burger goodness. I’ll take three, please. 😀

        Reply
        • Brandon Matzek says

          August 9, 2015 at 9:00 am

          Yes you do :)!! Thanks Alana.

          Reply
      2. J.S. @ Sun Diego Eats says

        August 6, 2015 at 9:05 pm

        I always think that about pre-ground meat, it’s soo dense. Will definitely try to ‘fluff it’ next time 🙂

        Reply
        • Brandon Matzek says

          August 9, 2015 at 9:00 am

          It definitely helps!

          Reply
      3. Ginny McMeans says

        August 10, 2015 at 9:01 am

        What a great idea for a mix. That margarita would go along fantastically.

        Reply
      4. Patty K says

        August 10, 2015 at 12:39 pm

        Mouthwatering…Where’s the Mexican Costco?

        Reply
        • Brandon Matzek says

          August 12, 2015 at 2:49 pm

          It’s the one on Market Street right off the 94 😛

          Reply
      5. cristina says

        August 14, 2015 at 12:27 pm

        Wow does that chorizo burger look delicious and what a great idea, Brandon! When we do have chorizo, I’ve only ever used it for breakfast with eggs and other breakfast usuals (like potatoes). Where is there a Mexican Costco in SD? Would like to check it out, especially if they’re carrying products I can’t find at the other stores (like Cotija cheese).

        Reply
      6. Kimberly @ The Daring Gourmet says

        August 14, 2015 at 9:17 pm

        “Necessity is the mother of invention.” Some of my best recipes have been borne out of the same need to use up ingredients I have on hand. These burgers look and sound so scrumptious!

        Reply
      7. Cynthia/What A Girl Eats says

        August 15, 2015 at 3:57 pm

        That’s one tasty looking burger! That blackberry margarita looks pretty good too!

        Reply
      8. Megan {Country Cleaver} says

        August 16, 2015 at 6:24 pm

        A burger is always a matter of necessity!! And this one is definitely a need!

        Reply
        • Brandon Matzek says

          August 20, 2015 at 7:07 am

          Hahaha I totally agree. I “need” a burger at least once or twice a week 😛

          Reply
      9. Matt @ Plating Pixels says

        August 16, 2015 at 9:41 pm

        I’m a fan of chorizo but always use it in breakfast dishes. Given that I love burgers too I have to try this!

        Reply
      10. Kaitie says

        August 17, 2015 at 6:40 am

        These look absolutely amazing!!

        Reply
        • Brandon Matzek says

          August 19, 2015 at 3:35 pm

          Thanks Kaitie!

          Reply
      11. Faith (An Edible Mosaic) says

        August 17, 2015 at 7:22 am

        Lol, I am the same way about Costo impulse buys! Sometimes they just can’t be helped, right? 😉 I love how flavorful these burgers look…I am such a sucker for Kerrygold – yum!!

        Reply
      12. Christiane - Taking On Magazines says

        August 17, 2015 at 9:06 am

        I actually prefer Mexican chorizo to its cured cousin. I find it to be much more versatile and flavorful. I love what you did with yours and agree, the burgers wouldn’t need much in the way of condiments. All that flavor speaks for itself.

        Reply
        • Brandon Matzek says

          August 20, 2015 at 7:07 am

          Mexican chorizo is very versatile! I do love Spanish chorizo though. It makes a good addition to a meat and cheese board 🙂 But for cooking, Mexican is the way to go. Thanks Christiane!

          Reply
      13. Emily says

        August 17, 2015 at 12:29 pm

        Wow, these chorizo burgers look so fab, and if I made these for my husband he would be in heaven! (I’m not vegetarian, but rarely make meaty meals). I’m pinning this recipe to make soon, thanks!

        Reply
        • Brandon Matzek says

          August 19, 2015 at 3:35 pm

          I’m sure your husband would love these. Thanks Emily 🙂

          Reply
      14. Debra @ Worth Cooking says

        August 17, 2015 at 12:43 pm

        That sounds like something I would do. But, my family is big enough (or rather my little kids have MASSIVE appetites) I can’t imagine it being around long enough for us to be trying to figure out how to use the rest of it. I only grind chicken, and much prefer it to ground beef these days and I wonder if it is the packaging’s fault. Thanks for the tip of fluffing it!

        Reply
        • Brandon Matzek says

          August 19, 2015 at 3:34 pm

          Haha, we -still- have a few links of chorizo leftover. Luckily it doesn’t go bad quickly 😛 Thanks Debra!

          Reply
      15. Melanie | Melanie Makes says

        August 17, 2015 at 6:08 pm

        What a great way burger to end the summer with – such a bold and delicious flavor profile!

        Reply
        • Brandon Matzek says

          August 19, 2015 at 3:32 pm

          Thanks Melanie!

          Reply
      16. Jennifer Stewart says

        August 17, 2015 at 6:24 pm

        I love that there is chorizo mixed with the ground beef! Talk about spicy and smoky! I can’t wat to make these and taste that cheese and feeling it melt in my mouth!

        Reply
        • Brandon Matzek says

          August 19, 2015 at 3:32 pm

          It’s a major flavor bomb 🙂 Thanks Jennifer!

          Reply
      17. Amy @ Foodrecipe.org says

        January 2, 2016 at 11:30 am

        5 stars
        Looks Yummy 😀 , I will try this Burger recipe Now. Thanks for your recipe, Brandon 😀

        Reply
        • Brandon Matzek says

          January 6, 2016 at 11:53 am

          Thanks Amy! Let me know how you like it.

          Reply

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      Brandon and Federico

      I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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