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
Activating this element will cause content on the page to be updated.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!
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