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Chorizo Cheese Stuffed Burgers

Chorizo Cheese Stuffed Burgers

By Traeger Kitchen

The Dan Patrick Show’s Paul Pabst sacks boring burgers with his go-to patty, stuffed full of chorizo and pepper jack cheese. It doesn’t stop there – the burger is then stacked with more melty cheddar cheese and all the toppings.

Prep Time

20 Min

Cook Time

45 Min

Pellets

Cherry

Ingredients

This recipe serves:

2

Units of Measurement:
main
2 Pound 80/20 ground beef
As Needed Traeger Prime Rib Rub
6 Slices cheddar cheese, or pepper Jack, divided
12 Ounce ground chorizo, cooked
4 Brioche buns
2 Tablespoon (1/4 stick) unsalted butter, melted
1 Medium sliced tomato, for serving
1 Small onion, sliced, for serving
As Needed lettuce, for serving
As Needed Pickles, for serving

Steps

  • 1

    When ready to cook, set the Traeger temperature to 325˚F and preheat with the lid closed for 15 minutes.

    325 ˚F / 163 ˚C

  • 2

    In a medium bowl, mix the ground beef with Traeger Prime Rib Rub, as desired.

  • 3

    Make the stuffed burgers. Divide the ground beef into eight 1/4 lb. patties. Make one patty on the base, lay down 1/4 of a cheese slice, add 3 oz. of chorizo, and top with another 1/4 cheese slice. Apply another patty on top and pinch the ends all the way around the burger to seal together the two patties. Repeat until all 4 patties are done.

  • 4

    Place the burgers directly on the grill grates, close the lid and cook for 15 minutes on each side. If desired, top each burger with a slice of cheddar cheese, let melt.

    325 ˚F / 163 ˚C

    00:30

  • 5

    Remove the burgers from the grill and let rest for 10 minutes tented with foil.

  • 6

    While the burgers are resting, brush the brioche buns with melted butter and place cut-side-down directly on the grill grates to toast for 1-2 minutes.

    325 ˚F / 163 ˚C

    00:02

  • 7

    Remove the buns from the grill and assemble the burgers with tomato, onion, lettuce, and pickles as desired. Enjoy!

My Notes


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