Chorizo Queso Fundido Burger

About this recipe

Mexican fusion burger: minced beef and Mexican chorizo mixed together and formed into a patty, with melted Oaxacan cheese, pickled jalapeños, smashed avocado and red salsa in a toasted brioche bun.

1. 1

   Mix 500 g minced beef (80% meat/20% fat) with 200 g Mexican chorizo (skin removed). Combine well without overmixing to avoid tough patties. Shape into 4 patties about 2 cm thick.

   💡 The chorizo adds fat and spices - don't add more salt until you've tasted it

2. 2

   Prepare the toppings: smash 2 avocados with lime juice, salt and chopped coriander. Drain pickled jalapeño slices. Prepare or open your favourite red salsa.

3. 3

   Heat a griddle or barbecue to high heat. Cook the patties for 3–4 minutes per side for medium (70°C internal temperature). Avoid pressing them down with the spatula.

4. 4

   In the last minute of cooking, place 60 g crumbled Oaxacan cheese (or mozzarella) on each patty. Cover the griddle or use a cloche to melt the cheese with the steam.

5. 5

   Toast the brioche buns on the griddle with a little butter. Spread the base with smashed avocado and the top with red salsa.

6. 6

   Assemble the burger: base with avocado, patty with melted cheese, pickled jalapeños, tomato slices, red onion rings and the salsa-spread top. Serve with chips or tortilla crisps.