Choriqueso Burger

A bold fusion burger featuring a juicy beef patty topped with savory caramelized onions and a rich, molten Mexican-style chorizo cheese sauce.

Ingredients

• 250 g ground pork
• 1 beef patty
• 4 dried Guajillo chilies
• 100 g shredded Colby Jack cheese
• 1 burger bun
• 1 handful fresh lettuce
• 1 tbsp caramelized onions
• 1 tsp black pepper
• 1 tsp cumin
• 1 clove
• 1 small piece cinnamon
• 1 tbsp beef tallow
• 1 tbsp chili powder
• 1 tsp apple cider vinegar
• 1 tbsp butter
• to taste salt
• optional garlic powder
• optional onion powder

Instructions

1. 1Prepare the chili base

   

   Take three to four dried Guajillo chilies and cut them into small pieces using scissors. Place the pieces into a small bowl, ready to be combined with other spices for the homemade chorizo blend.

   Tip: Use kitchen shears for an easy and clean cut when working with dried chilies.
2. 2Grind the chorizo spices

   

   Combine the prepared chili pieces with black pepper, beef tallow, cumin, a clove, and a small piece of cinnamon. Process the mixture in a spice grinder until you achieve a fine, vibrant red powder.

   Tip: Ensure all ingredients are completely dry before grinding to get a consistent, fine powder.
3. 3Prepare the chorizo meat

   

   In a stainless steel bowl, combine 250g of ground pork with the homemade spice blend. Add a spoonful of salt, a large spoonful of chili powder, a splash of apple cider vinegar, and a little cooking oil. Optionally, stir in garlic and onion powder to enhance the flavor.

   Tip: Mix thoroughly by hand to ensure the spices are evenly distributed throughout the pork.
4. 4Toast the buns

   

   Melt a small piece of butter in a pan over low heat. Place the burger buns cut-side down in the pan and toast them until they become golden brown and crispy.

   Tip: Keep the heat low to prevent the butter from burning while the buns toast to a perfect crisp.
5. 5Sear the beef patty

   

   Place the beef patty into a stainless steel skillet over medium-low heat. Season both sides generously with salt and black pepper. Sear until the patty is crispy and fully cooked through, flipping as needed.

   Tip: Press down gently on the patty to ensure even contact with the pan for a good crust.
6. 6Cook the chorizo sauce

   

   Add the prepared chorizo pork mixture to a small pot over medium heat. There is no need to add extra oil as the fat will render out. Use a spatula to slowly mash and break up the meat as it cooks until browned and fragrant.

   Tip: Mashing the meat ensures a fine, crumble texture that is perfect for incorporating into a cheese sauce.
7. 7Prepare the chorizo cheese sauce

   

   In a small pot, cook the chorizo meat over medium heat, breaking it up with a spatula until browned. Once the meat is cooked, add a generous amount of shredded Colby Jack cheese to the pot. Stir until the cheese is fully melted, creating a rich, gooey sauce that combines the spice of the chorizo with the creamy texture of the cheese.

   Tip: Keep the heat low when adding the cheese to prevent it from splitting and to ensure a smooth, uniform melt.

Storage & Reheating

Burn It Off

Frequently Asked Questions