These Cheese Stuffed Chorizo Burgers are made with fresh Mexican chorizo, ground beef, and extra sharp cheddar cheese, then grilled until the outside is smoky and the center turns hot and gooey. If you love a juicy burger with a little extra attitude, this one absolutely delivers.
I have made plenty type of burgers, but this one stands out every time. The chorizo adds so much flavor to the meat, and once you bite into that cheesy center, it stops feeling like just another grilled burger
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INGREDIENT NOTES & UPGRADES
Before you start cooking, there are a few things you need to get right for the best texture and flavor.
- Fresh Mexican Chorizo: Make sure you are buying fresh Mexican chorizo, not cured Spanish chorizo. Fresh chorizo usually comes in a casing that you remove before cooking. It blends perfectly with your beef to add fat, spice, and moisture.
- Cheese Recommendations: I highly recommend extra sharp cheddar here because its bold flavor stands up to the spicy chorizo. A milder cheese can get lost here, but cheddar still comes through once the burger is cooked.
- The Cheese Thickness (¼ inch vs. ½ inch): Using cheese slices cut ½ inch thick will provide a very large cheesy center. Cross over to the other side with me and try it if you dare! But I do make some with cheese slices that are ¼ inch thick because they are great if you want less potential spillover. Try it out both ways and see what your favorite is.
- The Secret Flavor Boost: Want to really make these burgers pop? Mix about 1 tablespoon of Cajun Seasoning right into the meat. It adds an incredible layer of flavor!
HOW TO MAKE CHORIZO PATTIES (SHAPING & SEALING)
- Because we are using fresh chorizo mixed with ground beef, the meat mixture is going to feel softer than a standard burger patty. This means you need to handle them with a little care while making and cooking the patties or they will fall apart.
- Since the meat is so soft, popping your mixed meat into the fridge for about 15 to 20 minutes before shaping can make a huge difference. It allows the fat to firm up, making the patties much easier to form without sticking to your hands.
- Make your patties evenly in size so they cook at the same pace. I divide this exact recipe into 6 equal portions (yielding 3 large stuffed burgers). This gives you the perfect patty thickness, thick enough to protect the cheese from the heat, but not so thick that the outside burns before the inside cooks evenly.
- When you place your plain patty over your cheese topped patty to create the “inside-out” burger, you must pinch the seams together firmly. If your edges are thin or loose, the cheese will escape and cause a huge mess on your grill. Take an extra minute to mold them tightly so all that cheese stays put while the burgers cook.
A FEW TIPS BEFORE YOU GRILL
- Grill Tips: Since these burgers already have plenty going on inside, you do not need to overcomplicate the grilling part. What matters most is starting with a hot grill, brushing the grates with oil, and keeping the lid closed while the burgers cook so the heat can circulate.
- Use Wood Chips: Soak your wood chips in water for 10 minutes, then drain them before placing them on your hot, gray coals. This keeps them from producing massive flames and helps them burn slower and infuse the meat with a deep, authentic backyard smoke flavor.
- Once your coals are hot and grayed over, you’re in good shape. After draining the soaked wood chips, place them over the coals so they can start giving off that smoky flavor.
- Managing Flare-Ups: The fat from the chorizo makes these burgers incredibly juicy, but it can also cause flare-ups on a charcoal grill. Keep the grill lid closed as much as possible while cooking to cut off the oxygen and prevent an increase in flames.
- Doneness and Internal Temp: Cooking the burgers for about four minutes on each side will generally yield a well done patty. Because this recipe uses fresh pork chorizo, you want to ensure the meat is fully cooked. If you are using a meat thermometer, aim for an internal temperature of 160°F.
Pro Tip: Do not press down the hamburger patties! I repeat—do not press down the hamburger patties! Pressing squeezes out the savory juices and will cause the cheese center to burst out.
TROUBLESHOOTING
- Leaking cheese: Usually caused by a weak seal or pressing the burger while it cooks.
- Patties splitting: Happens if the meat is overworked or the cheese slice is too wide for the meat margins.
- Undercooked center: Caused by the grill being too hot, burning the outside before the inside pork reaches 160°F.
VARIATIONS
- You can swap the sharp cheddar for pepper jack if you want extra heat.
- Use a mild chorizo if you don’t want too much spice.
WHAT TO SERVE WITH THEM
These burgers work with whatever toppings you already love. But because they are rich, I like pairing them with things that balance that out a bit.
- A toasted bun, crisp lettuce, sliced tomato, onions, and your favorite condiments all work well.
- If you want to build out the meal, chips, grilled corn, potato salad, fries, or a simple cold pasta salad would all fit right in.
- Serve these burgers with a spoonful of my homemade hot dog chili on top if you want a loaded hearty burger with even more bold flavor.
STORAGE & REHEATING
Storage – Stuffed burgers are absolutely best served fresh off the grill while the cheese is melted. However, if you have leftovers, let them cool and store them in a covered container in the fridge for up to 3 days.
Reheat them gently in a skillet over medium low heat with a lid on, or in the oven or air fryer, just until the center is warm. Microwaving them too long can make the meat tough and cause the cheese pocket to explode.
FAQs
They add smoky flavor, but the burgers can still be made on a regular charcoal grill without turning the whole recipe upside down.
Yes! If you don’t want to use a charcoal grill, you can cook these in a cast-iron skillet over medium heat. You won’t get the smoky wood chip flavor, but the crispy sear from the cast iron is delicious. Sear these in a hot cast-iron skillet on the stove for about 2 minutes per side to get a great crust. Then transfer the skillet to a 375°F oven to finish cooking through without burning the outside.
OTHER GRILLING RECIPES TO TRY
If you want another option for the grill, my Brazilian Steak with Chimichurri Sauce is packed with bold flavor, and is great for a weekend cookout.
If you’re putting together a full backyard meal, my Citrus Marinated Skirt Steak is another bold grilled beef dish that brings a lot of flavor to the table with it’s citrus notes.
For something a little lighter but still packed with grilled flavor, these Greek Chicken Pesto Skewers make an easy and delicious addition to any cookout spread. These are made with homemade Greek seasoning and brushed with pesto at the end for a delicious finished touch.
MORE GRILLING RECIPES
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Cheese Stuffed Chorizo Burgers Recipe
Ingredients
- 1 pound ground beef
- 12 ounces fresh chorizo
- 1 tablespoon garlic powder
- ¾ tsp salt
- ¼ tsp ground black pepper
- 3 extra sharp cheddar cheese slices (cut about ¼ to half an inch thick)
- Salt and pepper to taste
- 2 cups of smoker wood chips
- olive oil
Instructions
- Soak the wood chips in water for about 10 minutes.
- While the wood chips are soaking, mix the ground beef, chorizo, garlic powder, ¾ teaspoon of salt, and ¼ tsp of black pepper together.
- Divide this meat mixture into 6 equal portions, and then make them into patties.
- Place a slice of the cheddar cheese onto three of the hamburger patties.
- At this point I like to lightly season the patty (the part of the patty where the cheese is lying) with a little salt and pepper.
- Place a plain hamburger patty on each hamburger patty with cheese.
- Pinch the seam of this new hamburger patty together and reshape your hamburger patty as needed.
- Start your charcoal grill as you would for any grilling needs.
- Drain your soaked wood chips.
- Once the coals have grayed over, place your wood chips onto the charcoals.
- Brush your grill with olive oil, and then place your burger patties onto the grill.
- Close your grill’s lid and cook the patties for about three to four minutes.
- Do not press down the hamburger patties! This will cause the cheese to leak out. Flip the burger patties, close the grill, and cook the burgers for another three to four minutes. Remove the burgers from the grill, and let them rest for a few minutes.
- Serve with your favorite condiments and burger buns.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
I’ve got to make a burger ASAP now!
That burger is looking goood!
Thanks so much!!!!!!
That burger is looking goooood!