Yum. The youngest two found these a little spices, but they liked them enough to eat them anyways. It seems strange to cook the chorizo before adding it to the burger, but it helps get rid of some of the fat in the chorizo.
Serves 5 -6, depending on the size of your burger
Queso Fundido Burgers
adapted from More Mexican Everyday by Rick Bayless
2 fresh poblano chiles, roasted, peeled and cut into 1/4" strips (optional-I left these out so the burgers wouldn't be too spicy)
8- 12 oz Mexican chorizo, casing removed
1 medium white onion, sliced 1/4" thick
1 1/2 lbs ground beef
1 canned chipotle in adobo, seeded and finely chopped
jalapeno jack cheese, if desired
lettuce or mixed greens
Cook the chorizo in a skillet over medium heat. Drain on paper towels. Remove excess fat from the pan. Return the pan to medium heat, add 1 T olive oil and add the onions. Cook the onions over medium heat until they are nicely caramelized. This took me about 20 minutes to get a nice, tender, browned onion. If using the poblanos, stir them in with onions once the onions are caramelized. Sprinkle with salt to taste, remove from heat, and keep warm.
Combine the cooked chorizo, ground beef, and canned chipotle in adobo in a large bowl. Mix thoroughly (but don't overly mix and compact the mixture too much). Divide into 5 or 6 burgers, depending on the number and size of burgers desired.
Grill the hamburger over a hot charcoal or gas grill. If using cheese, add cheese once burger is cooked and cook until cheese has melted. Heat buns on grill, if desired.
Assemble burgers as desired--I like them with cheese, caramelized onions (and poblanos), guacamole, and lettuce or mixed greens.