Today I am sharing an epic burger, my Chorizo Poblano Cheeseburgers. Loaded with incredible flavors, you are going to swoon when you taste them! These are worthy of a blue ribbon and will be a hit at your summertime barbecues or any time of the year.
Chorizo is highly seasoned ground pork that is often used in breakfast burritos, added to melted queso for an appetizer, and as a filling for tacos and tamales. Depending on who is making it, chorizo can be quite spicy. By blending it down with ground beef, you get a patty that tastes more like a burger but with all the rich flavor of the Mexican seasonings. It also cuts back on the fat content. Topped with charred strips of poblano peppers, melted cheese and a chipotle aioli, you will want these Chorizo Poblano Cheeseburgers all summer long. We have Burger Nirvana folks!
Just be sure you don’t buy Spanish chorizo, a formed and cured meat that is hard and solid like salami. Mexican chorizo is raw meat that must be cooked.
Charring and peeling peppers is really easy and worth the effort because they taste amazing! You need high heat to burn the skin of the peppers before peeling them. You can use a gas stove, barbecue, or your broiler. If you are using a gas stove or other open flame, skewer the peppers on a long-handled carving fork to keep your hands away from the fire. Once blackened, let the peppers steam for about 10 minutes and then rub off the skins. They are so much better than the canned or jarred versions!
You can blend the meats together the night before, giving time for the flavors to blend and reducing your workload right before dinner. And when you form the patties, don’t forget to press your thumb in the center of each one. This helps keep the patties from bulging as they cook. You can also make the aioli in advance giving you extra time to get dinner on the table.
Make a run to the store for any ingredients you don’t have on hand, and make these Chorizo Poblano Cheeseburgers today! Your family will thank you!
How to make Chorizo Poblano Cheeseburgers (GF):
- Make the chipotle aioli; set aside
- Char the poblano peppers, peel, de-seed, and cut into strips; set aside
- Mix the chorizo and beef together and season to taste; press into patties
- Cook the burgers on the grill or in a skillet on the stove; when almost done, top with a slice of cheese, if using, to melt
- Spread the aioli on the buns, add the burgers and your choice of toppings; serve immediately
I can’t find raw chorizo in my neighborhood. Where should I look or can I make my own?
Fresh chorizo is wonderful and worth hunting down. Look for Mexican grocery stores (mercados) or gourmet grocery stores. If you can’t find it there, you can certainly make your own, completely controlling the ingredients and if you’re gluten-free, guaranteeing the safety for your family. Check out this recipe from Chelsie of The Spruce Eats. Be sure the seasonings you are using are gluten-free if needed.
Because the chorizo has tasty fat in it, you can use a lower fat content ground beef (90/10) if you want. Be prepared for possible flare-ups and if they happen just move the burgers farther away from the direct heat and cook more slowly.
Key Ingredients for this Recipe
- Mayonnaise, lemon juice, chipotle powder, paprika, and salt
- Poblano peppers
- Mexican (uncooked) chorizo and ground beef
- Coriander and chipotle powder
- Your choice of toppings
Kitchen Tools I Use to Make This Recipe (affiliate links)
If you are making food for a group of people, some who eat gluten-full and others who are gluten-free, scrub the hot grill thoroughly to remove any residual food particles. You can lay down a sheet of foil and cook the gluten-free burgers on that as a measure of protection against cross-contamination. Make sure you use separate utensils to turn the gluten-free burgers and transport them on different plates. Keep the regular hamburger buns off the grill or out of the pan until all the gluten-free burgers have been cooked and set aside.
- 1/4 cup mayonnaise
- 1 tsp freshly squeezed lemon juice
- 1/2 tsp chipotle powder, or to taste
- 1/2 tsp paprika
- 1/4 tsp kosher or fine sea salt
Charred Poblano Peppers
- 4 large poblano peppers
- 3/4 lb Mexican chorizo (uncooked)
- 3/4 lb ground beef
- 3/4 tsp kosher or fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground coriander
- 1/4 tsp ground chipotle, optional
- Slices of mozzarella or Monterey Jack cheese
- Lettuce leaves, tough stem ends removed
- Charred poblano peppers (from above)
- Ripe tomato, cored and sliced
- Red onion, peeled and very thinly sliced into rings
- Chipotle Aioli (from above)
- Brioche buns or gluten-free buns
- Make the Aioli: In a small bowl, whisk together all the aioli ingredients until smooth. Cover and refrigerate until ready to use. Can be made several days in advance.
- Prepare the Poblano Peppers: You can use your broiler, gas stove, or BBQ to char the poblanos. Place them in a dry skillet, baking sheet, or directly on the grill. Cook over medium-high heat until blisters form on the skin and it becomes blackened. Use tongs to turn them, continuing to cook until all sides are charred.
- Remove from the heat, place in a bowl and cover loosely with a clean kitchen towel for about 15 minutes. Unlike the usual plastic wrap, the towel will absorb some of the steam, giving you drier peppers that are easier to peel!
- Remove the skin from the peppers and cut out the stem and seeds. Cut the peppers lengthwise into 1/2-inch thick strips. Set aside to add to the burgers after cooking.
- Make the Burgers: Place the chorizo and ground beef in a bowl. Add the seasonings. Use your clean, damp hands to mix the seasonings evenly throughout the meat. Divide into 4 equal portions. Roll each portion into a ball and then press into a flat, round disk. Press your thumb into the center of each patty - the depression will allow for expansion without the burgers bulging as much. Place them on a plate or quarter baking sheet, cover and refrigerate for about 15 minutes. Colder patties hold together better.
- Cook the Burgers: Build a medium-hot charcoal fire, banking the coals on one side of the grill or preheat a gas grill on High. If you are using a gas grill, lower the heat to medium on one side and the others on low. If using a charcoal grill, always use a charcoal chimney to light the coals instead of using lighter fluid. Your food will be much more delicious and it's better for the environment!
- When the grates are hot and the coals have burned down and are covered with ash, place the burgers on the grill. Cook until the meat easily releases from the grates, about 3 minutes. If it resists lifting (sticks to the grates), give it a little longer. Flip and cook the second side; after 2 minutes move the burgers to the cooler side of the grill and top with a slice of cheese to melt. Cook another minute or until done to your liking. When done, transfer the cooked burgers to a clean baking sheet or plate and set them on the counter to rest while you get the plates ready.
- To cook the burgers indoors, preheat a skillet (preferably cast iron) over medium-high heat or preheat the broiler on High. When hot, reduce the burner to medium, add the patties to the pan, cover with a splatter guard and fry for about 3 to 4 minutes per side or until done to your liking. For broiling, cook about 3 minutes per side.
- Assemble and Serve: Split the rolls and spread each half with some of the aioli. Place a lettuce leaf on the bottom halves (this keeps the bun from getting soggy) and add a slice of tomato. Place a burger on top of each tomato slice. Top with a few strips of poblano peppers and red onion rings. Set the tops on the burgers. Serve immediately.
Amount Per Serving: Calories: 937Total Fat: 68gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 39gCholesterol: 201mgSodium: 2676mgCarbohydrates: 28gFiber: 4gSugar: 7gProtein: 51g
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This post was first shared in May 2016. The article was updated in 2020.