Molten Chorizo Queso Smash Burger Tips, FAQ & printable recipe

Tips for success

For an even better crust, ensure your skillet is preheated for at least five minutes before adding the meat. The pan should be smoking slightly.

If you do not have a heavy-duty spatula, use a sturdy metal one to ensure you can apply enough pressure to get the patties thin enough. The thinner the patty, the better the crust-to-meat ratio will be in every single bite.

If you are serving a larger group, you can prepare the queso in advance and keep it warm in a small slow cooker or a double boiler. Just be sure to stir it occasionally to prevent a skin from forming on top.

If it becomes too thick over time, simply whisk in a tablespoon of warm milk or water to restore the desired consistency before pouring it over the burgers.

Variations

• Spicy Kick: Add a tablespoon of finely diced fresh jalapeños to the queso mixture for an extra burst of heat that complements the smoky poblano peppers perfectly.
• Bacon Queso Burger: Incorporate crumbled crispy bacon into the queso sauce for a salty, smoky depth that pairs beautifully with the chorizo and ground beef.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 3 days in an airtight container.

Freezer

The patties can be frozen raw for up to 3 months. Thaw in the refrigerator before cooking.

Reheat

Reheat the patties in a skillet over medium heat. Reheat the queso gently in a small saucepan, adding a splash of milk to loosen.

If you have leftovers, store the patties and the queso in separate airtight containers in the refrigerator. The patties will stay fresh for up to three days, while the queso is best consumed within two days. Do not store the assembled burgers, as the tortilla strips will become soggy and the bun, if used, will lose its texture.

You can roast the poblano peppers and cook the chorizo ahead of time to save on prep work. The queso can also be made a few hours in advance and gently reheated on the stove over very low heat.

However, the burgers themselves must be cooked fresh to order, as they rely on the immediate heat of the cast-iron to achieve the correct texture and flavor profile.

Serving ideas

Serve these burgers immediately while the cheese is still molten and the patties are hot. Because they are quite rich and decadent, they pair well with simple sides like a crisp green salad, pickled red onions, or a light slaw that provides an acidic contrast to the heavy, savory flavors of the chorizo and the melted cheese.

If you want to add a bun, toast it lightly in the same skillet used for the burgers to soak up some of the rendered beef fat.

This adds another layer of flavor and ensures the bun can hold up to the weight of the double patties and the heavy queso sauce. Serve with plenty of napkins, as this is a messy, hands-on meal that is meant to be enjoyed without reservation.

Frequently asked questions

Recipe card

Molten Chorizo Queso Smash Burger

Prep 15 minCook 10 minTotal 25 minServes 2

Ingredients

• 1 whole poblano pepper
• 1 cup shredded Chihuahua cheese
• 2 oz cooked chorizo
• 1/4 cup evaporated milk
• 1 lb ground chuck, divided into four 4-ounce portions
• cumin and garlic, to taste
• 1/2 cup crispy tortilla strips

Instructions

1. 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.
2. 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).
3. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

780

Protein

42 g

Carbohydrates

12 g

Fat

62 g

Fiber

2 g

Sugar

3 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.