Smoked Chorizo Stuffed Burgers
This Smoked Chorizo Stuffed Burger packs a melty pepper jack center inside a hand-formed chorizo patty made with our #555 Fresh Chorizo Seasoning. Smoke in a Pro Smoker low at 250°F, stack on a toasted bolillo with El Jefe Mayo, and you've got a smoked burger that hits like nothing else on the grill menu.
Smoked Stuffed Chorizo Burgers
PS Seasoning
6 Burgers
20 minutes
2 hours
American
Burger
Build Smoked Chorizo Stuffed Burgers with our #555 Fresh Chorizo Sausage Seasoning, a hidden pepper jack center, and a smoky El Jefe mayo drizzle. Form patties, stuff with cheese, smoke to 155°F internal, and serve on a toasted bolillo for a craft burger that delivers serious south-of-the-border heat.
Ingredients
2.25 Lbs. Ground Pork
1 oz Water
4.5 oz Pepper Jack Cheese
3 Bolillo Rolls
Lettuce, Tomato, Onion and Avocado (for topping)
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½ Cup Mayonnaise
½ Cup El Jefe Taco Sauce
Directions
Preheat smoker to 250 degrees.
Mix the ground pork, #555 Chorizo seasoning and water together in a bowl. Mix by hand until the meat becomes tacky.
Form the meat into 6, 6oz patties. Slightly oval shaped and about ¾” thick.
Place another patty on top of the cheese and wrap the meat around it, sealing the two patties together.
Place the patties in the smoker and smoke until the internal temperature reaches 155 degrees internal.
Mix the El Jefe Taco Sauce and mayo for your sauce and toast the bolillo rolls.
Mix the El Jefe Taco Sauce and mayo for your sauce and toast the bolillo rolls.
Build your burgers with a drizzle of sauce on the bottom bun, add your favorite toppings and place the smoked chorizo burger on top.
Finish with more sauce and enjoy!
