Queso Fundido Hamburgerito

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Burger Patties
1.5 lbs. ground sirloin
1- 7 – 8 oz. tube of chorizo (we use spicy, but mild can be substituted)
1 tsp. kosher salt
½ tsp. ground black pepper
About 20 shakes of red hot sauce
Queso Fundido Toppings
3 large poblano chile peppers
1 T Covalito Olive oil
1 extra large Vidalia onion
3T butter
salt & pepper to taste
2 ½ cups shredded chihuahua cheese
Hamburgerito Toppings & “Bun”
1 4 oz. can chopped green chiles, drained
¾ cup sour cream
6 Burrito-Sized Flour Tortillas
24 hearty corn tortilla chips
Vegetable oil to brush on grill rack



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare the burger patties: Combine ground sirloin, chorizo, salt, pepper and Tabasco sauce. Handling the meat as little as possible to avoid compacting it, mix well, distributing the sausage evenly. Form into round patties. To prepare queso toppings: Core and seed the poblano peppers, cut into halves and open to lay “flat,” and rub skins with olive oil. Set aside. Slice the onion into 6 large 1/4” round slices. Spread one side of each onion slice with butter, season with salt and pepper. Prepare a heavy duty aluminum foil “packet” for the onions by tearing off about 15” of foil, laying the onions on it butter side down, then topping with another piece of foil to cover. Fold edges over a few times to form an tight envelope for the grill. Set aside. Divide the shredded Chihuahua cheese into 6 little piles on a plate for easy access later. To prepare hamburgerito toppings and “bun:” Mix the drained chiles into the sour cream and set aside. When the grill is almost ready, slice burrito in halves and set aside. Separate corn tortilla chips into sets of four, for easy burger assembly. Brush the grill rack with vegetable oil. Place the patties and the peppers, oiled skin side down, on the grill. Grill the peppers till skin slightly charred and flesh is tender-crisp, 6 – 8 minutes. Pull peppers off the heat and set aside while finishing the other grilling. Cook the burger patties 6 – 7 minutes each side for medium. When turning the patties to the second side, place the onion packet on the grill, for about 6 minutes while cooking the second burger side. About 2 minutes before burgers are done, place shredded cheese piles on top of each patty and melt. Meanwhile, slice the polblano peppers into smaller strips. Remove burger patties and onions from grill, then place flour burritos on the grill, and toast for 30 seconds only on one side, then remove. To assemble: Slice each burrito into halves and spread ungrilled side of each with a dollop of sour cream/green chile mixture. Place each burger patty on a half-slice of burrito. Top each patty with a several strips of poblano chile, one slice of grilled onion, and four corn tortilla chips. Wrap the bottom half of burrito up and over the sides of the burger, and place another burrito half, sauce side down, across the top of the burger, and wrap top ends down around the sides, too. You now have a nice hamburgerito packet, ready to serve and eat!