Molten Chorizo Queso Smash Burger Step-by-step instructions

Before you start

Before you begin, ensure all ingredients are measured and ready, as the cooking process moves very quickly. Have your cast-iron skillet clean and seasoned. Slice your poblano peppers and have your cheese ready to melt.

Since you are working with raw ground meat, keep it chilled in the refrigerator until the very moment you are ready to place it into the hot pan to ensure food safety and better searing results.

Instructions

Creating the Queso

1. 1Prepare the Queso and Peppers
   Char the poblano pepper over an open flame or under a broiler until the skin is blistered and blackened. Peel, seed, and slice the pepper into thin strips. In a small saucepan over low heat, combine the shredded Chihuahua cheese, cooked chorizo, and evaporated milk. Stir continuously until the cheese is completely melted and the mixture reaches a smooth, velvety consistency.
   Look for The queso should be smooth and bubbling gently without separating.
   Tip Keep the heat low so the cheese melts slowly and stays silky.

The queso should be a uniform, pale orange color with visible flecks of chorizo throughout. It should have a glossy sheen and a thick, pourable consistency. If it looks grainy or separated, add a tiny splash of evaporated milk and whisk vigorously over low heat to bring the emulsion back together before proceeding to the burger assembly.

Smashing and Searing

2. 2Smash the Patties
   Heat a heavy cast-iron skillet to 460°F (238°C). Form the ground chuck into four 4-ounce balls and place them into the hot skillet. Use a heavy spatula to press each ball down firmly until thin. Season generously with cumin and garlic. Cook for 90 seconds per side until the edges are deeply caramelized and the patties reach an internal temperature of 160°F (71°C).
   Look for The edges should be dark brown and crispy.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Do not move the patties until the crust has fully formed.

The patties should be dark brown and crispy around the edges with a juicy center. When you press the spatula down, you should hear a loud, aggressive sizzle. Once they reach the required internal temperature, they should be removed immediately from the heat to prevent them from drying out while you prepare the final assembly of the burgers.

Final Assembly

3. 3Assemble the Burger
   Stack the cooked patties to create two double-patty burgers. Generously drench each stack with the warm chorizo queso fundido. Arrange the roasted poblano strips over the cheese and finish by garnishing with a handful of crispy tortilla strips for added texture. Serve immediately while the cheese is still warm and flowing.
   Look for The cheese should cascade over the sides of the burger.
   Tip Assemble quickly so the burger stays hot.

The final assembly should look like a towering, decadent stack. The queso should be draped over the patties, with the roasted poblanos providing a pop of green and the tortilla strips adding height and texture.

Everything should be steaming hot, and the cheese should be visibly molten, indicating that the burger is ready to be served and enjoyed immediately.

Common mistakes

A common mistake is overcrowding the skillet, which prevents the meat from searing properly and causes it to steam instead. Ensure there is plenty of space between the patties to allow for maximum browning.

Another issue is using the wrong cheese; avoid pre-shredded bags if possible, as they contain anti-caking agents that prevent a smooth melt. Always shred your cheese from a block for the best results.

How to tell it’s done

The patties are done when they reach a deep, dark brown crust on both sides and an internal temperature of 160°F (71°C). The queso is done when it is completely melted, smooth, and bubbling gently.

It should be thick enough to coat the back of a spoon but loose enough to cascade over the burger. Do not overcook the queso, or it may break and become oily.

• Ground meat: 160°F (71°C) in the thickest part