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Rio Grande Chorizo Cheeseburger

  • Difficulty Moderate
  • 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.

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Spiceology Rio Grande Chorizo Cheeseburger

Rio Grande Chorizo Cheeseburger

  • Author: [email protected]
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Cheese Sauce:

Patty:

Toppings:

  • 1 cup Lettuce, Shredded
  • 4 oz Pico De Gallo
  • 4 Brioche Buns

Instructions

  1. 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.
  2. Whisk milk until the roux dissolves and bring milk to a simmer. Cook until it’s nappe.
  3. 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 Rio Grande blend and mix.
  4. Keep cheese sauce on low heat and stir often.
  5. For the patties, mix all ingredients together and make into 4 oz patties.
  6. Smash patties on a griddle on high heat flipping after about 2 minutes.
  7. Build Burger Bottom to Top: Bun (toasted), lettuce, pico, patty, cheese sauce, bun (toasted).

Used in this Recipe

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Picture of rio grande tex spice blend in a pile

Rio Grande Tex-Mex Blend

$22.99

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Sodium Citrate is used as a preservative while adding flavor

Sodium Citrate

$32.99

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We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

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