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.
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.