Project Description

Chorizo and Jack Stuffed Burger

Recipe Icons-02
4 Servings
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Difficulty Level
Active Prep
Active Prep
35 min
Total Time
Total Time
35 minutes

Build a better burger. Stuff it with smoky chorizo and gooey cheese and watch the crowd swoon with joy. You’ll be the go-to burgermeister for all the neighborhood cookouts, which basically means you can order people to get your beers for you while you tend the grill. Win-win.


Chorizo and Jack Stuffed Burger

Preheat two-thirds of a gas grill on medium-high heat and one-third on medium-low.

Shape the beef into 8 (4-inch-wide) thin patties (3 ounces each) and set on a clean working surface. Mound 1/2 cup of the cheese and 1 tablespoon chorizo in the middle of 4 of the patties, keeping the stuffing ingredients away from the edges. Top with the other patties and press the edges firmly together to seal shut. Reshape and flatten as necessary.

Sprinkle the burgers with salt and pepper and place on well-oiled grates of the medium-high portion of the grill. Grill the burgers, flipping halfway through, until charred and at desired doneness, about 3-4 minutes per side for medium. Meanwhile, grill the buns on the cooler section of the grill until golden and lightly toasted, about 1 minute (they toast fast so keep an eye on them). Transfer the burgers to the bottom halves of the buns and garnish with desired toppings.


Chorizo and Jack Stuffed Burger

  • 1½ pounds ground beef
  • 2 cups grated Monterey Jack or pepper jack cheese, about 4 ounces
  • 1 ounce Spanish-style chorizo, diced (1/4 cup)
  • Kosher salt and freshly ground black pepper
  • 4 potato burger buns, split
  • Lettuce leaves
  • Tomato slices
  • Red onion slices
  • Pickle slices
  • Pickled jalapeño slices
  • Ketchup
  • Dijon mustard
  • Spicy mayo (mayo mixed with either Cholula hot sauce or adobo sauce from chipotles)

special equipment

  • gas grill
  • long tongs
  • long spatula


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