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.
Rio Grande Chorizo Cheeseburger
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
Cheese Sauce:
- 1/2 lb Oaxaca Cheese, Shredded
- 1/2 lb Chihuahua Cheese, Shredded
- 1 cup Milk, Whole
- 1 tsp Spiceology Sodium Citrate
- 1 tbsp Spiceology Rio Grande Tex-Mex Blend
- 1 Serrano Peppers, Roasted, Minced
- 2 tbsp Butter, Unsalted
- 2 tbsp Flour, AP
Patty:
- 1/2 lb Beef Chorizo
- 1/2 lb Beef, Ground Chuck
- 1 tbsp Spiceology Rio Grande Tex-Mex Blend
Toppings:
- 1 cup Lettuce, Shredded
- 4 oz Pico De Gallo
- 4 Brioche Buns
Instructions
- 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’s nappe.
- 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.
- Keep cheese sauce on low heat and stir often.
- For the patties, mix all ingredients together and make into 4 oz patties.
- Smash patties on a griddle on high heat flipping after about 2 minutes.
- Build Burger Bottom to Top: Bun (toasted), lettuce, pico, patty, cheese sauce, bun (toasted).
