Chorizo Burger Stuffed with Habanero Jack Cheese

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Burger: 2 pounds ground beef
1 pound beef chorizo
24oz block Habanero Jack cheese
1 head butter lettuce
1 medium yellow onion
2 On the vine tomatoes
6 Slices pepper jack cheese
6 roasted Hatch green chiles
Extra Virgin Olive Oil
Mayonnaise Bun:
Mexican Pan Birote (Alternately – Onion bun)



Mix well the beef and chorizo to fully and evenly incorporate the two together. Separate into 6 even portions. Place a portion on a 8" paper plate and spread the meat out to cover the bottom of the plate. Place chunks of Habanero Jack cheese in the center of the burger and fold edges inward. Tightly crimp the burger and mold into an even shape. Grill for 10 minutes on each side. A good indicator that the burger is cooked all the way through is the cheese on the inside will eventually find a way to seep out of the patty. Place additional slices of cheese on the burger patties. Slice the onion horizontaly to form rings. Brush with olive oil. Grill onions until they begin to char and carmelize. Slice buns in half and lightly brush with olive oil. Grill until you achieve nice grill marks on the interior and the exterior of the bun. Lightly spread mayo on top side of bun. Place sliced tomatoes, butter lettuce and seeded and peeled chiles on top of patty and serve.