I've got another great burger for you today. This one is Mexican inspired. My husband was recently in Chicago and he got the opportunity to go to one of the restaurants on my bucket list: Frontera Grill by Chef Rick Bayless. Drool. He's a master chef of all things Mexican. He competed on Bravo's Top Chef Masters and won! He actually made a queso fundido burger while on the show and won his challenge with it. A queso fundido burger basically translates to cheese burger. But it sounds more adventurous as queso fundido, huh? This burger utilizes both ground beef and chorizo to create a really flavorful patty. Top it with not one, but two slices of monterey jack and guacamole and you've got yourself a Mexican burger delight! Such a fun burger that will spruce up your summer bbq!
Ingredients
8 oz chorizo
1 lb ground beef 15-20% fat content
1 tsp chili powder
1/2 tsp salt
2 tsp olive oil
2 fresh whole poblano chiles, cored, seeded, and sliced
1 onion, halved and sliced
2 cloves garlic, minced
8 slices monterey jack cheese
4 hamburger buns
Guacamole
Instructions
1. Cook the chorizo until it is done, drain. Combine the cooked chorizo in a mixing bowl with the ground beef, chili powder and salt. Mix together and form into 4 patties.
2. In a large skillet, heat the olive oil over medium-high heat. Add in the sliced poblanos and onion and sautee until tender, 7-10 minutes.
3. On a grill set to medium-high heat, grill the burgers until desired doneness is acheived. About 2 minutes per side for medium rare. When you flip the burgers, top each with a slice of monterey jack, a heaping pile of the onion/poblano mixture, and then another piece of monterey jack.
4. Toast the buns and serve hot off the grill topped with guacamole.
