Rio Grande Chorizo Cheeseburger
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
4 servings
Prep Time
20 minutes
Cook Time
45 minutes
By popular demand we are sharing Chef Tony's Rio Grande Chorizo Cheeseburger recipe! He whipped up hundreds of these babies for the Crave Food Fest in Spokane, but now you can make it home. Our new Rio Grande is the Tex-Mex blend to end all Tex-Mex blends. It's got a great kick with Cumin, Mexican Oregano, New Mexico Chile Powder, Chili Flake, and more, but isn't too spicy.
Author: Chef Tony Reed
Ingredients
-
½ lb Oaxaca Cheese, Shredded
-
½ lb Chihuahua Cheese, Shredded
- 1 cup Milk, Whole
-
1 teaspoon Spiceology Sodium Citrate
-
1 tablespoon Spiceology Rio Grande Tex-Mex Blend
- 1 Serrano Peppers, Roasted, Minced
-
2 tablespoons Butter, Unsalted
-
2 tablespoons Flour, AP
-
1 tablespoon Spiceology Rio Grande Tex-Mex Blend
-
½ lb Beef Chorizo
-
½ lb Beef, Ground Chuck
- 1 cup Lettuce, Shredded
- 4 oz Pico De Gallo
- 4 Brioche Buns
Cheese Sauce:
Patty:
Toppings:
Directions
Cheese Sauce:
- In a sauce pan on medium heat, melt butter and sweat the serranos, once sweated, add flour. Mix well and once it starts to brown (this is a roux), slowly pour in milk.
Whisk milk until the roux dissolves and bring milk to a simmer. Cook until it is thick enough to coat the back of a spoon.
Stir in sodium citrate. Slowly apply the cheese in small amounts at a time. Once a small amount melts put more in and repeat until cheese is gone. Add Spiceology Rio Grande blend and mix.
- Keep cheese sauce on low heat and stir often.
Patties:
Mix all ingredients together and make into 4 oz patties.
- Smash patties on a griddle on high heat flipping after about 2 minutes.
Burger:
Build Burger Bottom to Top: Bun (toasted), lettuce, pico de gallo, patty, cheese sauce, and bun (toasted).
Devour.
