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    You are here: Home » Food » Beef » Smoked Mexican Burgers with Chorizo and Smoked Poblanos

    Smoked Mexican Burgers with Chorizo and Smoked Poblanos

    July 31, 2020 By Mary 68 Comments

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    Smoked Mexican Burgers with Chorizo
    Smoked Mexican Burgers with Chorizo
    Smoked Mexican Burgers with Chorizo
    Smoked Mexican Burgers with chorizo and smoked poblanos pinterest image

    Mexican Burgers with Smoked Poblanos is packed full of flavor. Our secret is mixing chorizo and ground beef, smoking them for incredible smoky flavor, and finishing over high heat for the perfect char.

    Mexican Burger and Bun in Hand
    Don’t forget to buy a good bun.

    Mexican Burgers. Oh burgers.

    I’ll be honest, I wasn’t always a huge homemade-burger-at-home kind of gal. I used to reserve those for restaurants that are known for really amazing juicy burgers. When we would do them at home I would usually do my best to try to be “healthy” about it (by using ground turkey instead of beef). If you remember, we do have an amazing trick to add incredible flavor to turkey (spoiler alert, it’s bacon paste).

    But for mexican burgers, they had to be amazing for me to dive in and commit to making them at home. Adding a mix of beef and chorizo was the finishing touch for one influenced by spices from Mexico.

    What is Chorizo?

    Chorizo is simply defined as pork sausage mixed with spices. The spices can range from simple and not spicy, to very complex and spicy. Chorizo is also not specifically Mexican, instead can be influenced by various European styles. You can see more highlights about Chorizo from Epicurious.

    For this Mexican Burger we are combining elements of Mexican Chorizo with Poblano Peppers in a style that I grew up with. You can buy the chorizo in bulk in some grocery stores, but most commonly it will come pre-rolled into sausage. Simply cut the casing for this recipe and use ¼ pound of the chorizo meat.

    Which brings me back to these chorizo burgers.

    A good burger is many things, but one of the most essential things is that it should be juicy!!! I’m talking like 4 napkins for wiping your mouth and hands kind of juicy. Juicy burgers come from two things — having a good ratio of lean meat to fat, and not overcooking your meat. Fat gives you that juice we’re looking for, as well as flavor!

    Meat Ratio for Mexican Burgers

    For any beef burger we like to use at least 80% lean and 20% fat (i.e. 80/20). If you want an even juicier burger (who doesn’t?!), then 70/30 (30% fat to lean) is an even better bet, but it isn’t a common ratio. Local  markets tend to carry a lot of 85/15, which is fine too, but 80/20 seems to be the sweet spot for us.

    We use 1-½ total pounds of meat. 1-¼ of it is the beef, and then we add ¼ pound of the chorizo sausage. It’s the right balance of that spice flavor for us. You can adjust the ratio to your preference. The more chorizo sausage, the spicier it will become. If you can’t find chorizo, then hot Italian sausage works as a nice alternative.

    Smoked Chorizo Hamburgers
    After cooking, the total weight of each burger will drop as juices drop out.

    When it comes to filling, we use high quality ground beef like Snake River Farms Ground Beef. It needs very little, if any binding agent. We simply add some dried spices to the ground meat to enhance the flavor. This way the focus is on the meat flavor and natural moisture that will come from the meat. If you only have lean meat, then add 1 egg to help with the binding.

    When smoking your meat, make the patties fairly thick (about 1-inch), so that they can stay on the smoker long enough to soak up some of that delicious smoky flavor without cooking all the way through.

    Cooking the Mexican Burger

    We smoke and then we sear them. Or reverse sear. We’re using our MAK Two-Star General Pellet Grill because it can handle the range of smoke temperatures, up to a high sear. (We’ve clocked it up to 610 degrees F). It also is easy to remove plates from the deflector for direct versus indirect grilling.

    1. Start with smoking the meat and peppers at a low temperature. Targeting 200 – 225 degrees Fahrenheit.
    2. Smoke them for about 45 – 60 minutes or until the internal temperature is around 130 – 135 degrees F.
    3. When the burgers reach 130 degrees, pull them off the smoker, increase the heat to at least 400 degrees F over direct heat and add the burgers back to finish.
    4. Once the internal temperature of the burgers reaches 150 slap on your cheese, if you’re into that, and let it melt during those last few moments. Once you hit 160 you’re in the safety zone for ground beef, so pull those bad boys off!!!

    Chef’s Note: While the burgers are smoking, add the poblano peppers to the smoker so they soften at the same time. Alternatively you can use Anaheim chili as well.

    Burgers-smoked-to-130-degrees-2
    Instant read thermometers are a key tool for any BBQ and Grilling enthusiast.

    You don’t have to finish them on the grill. You can totally keep them on the smoker until they reach the recommended temp of 160, but if you want that sear, and I think you do, then I highly recommend taking that extra step and finish them over fire. Or you can finish over a medium heat in a cast iron pan on the stove top.

    Use a Good Thermometer

    Once you transfer them to the grill they will finish cooking very quickly, so this is where you need your thermometer to keep monitoring. Don’t let them get over 160, because that’s where you’ll start to loose all that moisture and flavor! This can happen quickly!

    Burgers Being Grilled Over High Heat
    Burgers Searing over high heat before cheese is applied.

    Chipotle Mayo

    A spicy mayo is a great condiment to add to the flavor. Take mayo and add adobo sauce juice (from a chipotle can) and any of your favorite flavors. Double the batch for a great fry sauce.

    This, my friends, is the ultimate smoked burger.

    Don’t have a Smoker?

    This is just as good grilled. Simply follow the directions for making the burger. Then when grilling, use a two zone method and grill the burgers for 6 minutes per side over direct heat, and then move to indirect heat until the internal temperature reaches 160 degrees F.

    When grilling the peppers, just roast them over direct heat until you get a nice char and they are soft. It is easy to remove the skin.

    Wine Pairing

    Burger with Chorizo plated with fries and wine.

    These chorizo burgers are bold and full of smoky flavors, juicy meat, and a bit of spice. I’m looking for a wine that can stand up to those smoky and spicy flavors from the meat and chipotle aioli, yet not overpower the gorgeous smoke flavors from the tender meat. For something with great flavor, but not too overpowering, I like bolder red wines that aren’t too high in tannin, like Syrah or Malbec. But I wouldn’t argue with a bold flavored fruity rosé to pair with this too, especially in the warm summer sun. The fruity flavors and colder temperature will refresh your palate between bites of these spicy burgers. Yum!

    Other Great Burger Ideas

    • Grilled Smash Burgers With Caramelized Onions
    • A Turkey Burger That Doesn’t Suck
    • Grilled Salmon Burger
    • Classic Cheeseburger

    This post was first published in April of 2016, and updated in July of 2020 with edited content and recipe steps details.

    Mexican Burger Recipe

    Mexican Burger and Bun in Hand

    Smoked Mexican Burgers with Chorizo and Smoked Poblanos

    How to smoke burgers with incredible smoky flavor and moisture with the perfect char on the outside. Plus a recipe for Smoked Mexican Burgers with Chorizo and Smoked Poblanos.
    5 from 10 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 40 minutes
    Servings: 4 ¼ burgers
    Author: Mary Cressler | Vindulge
    Cost: $20

    Ingredients

    For the Burgers:

    • 1 ¼ lbs ground beef
    • ¼ lb ground chorizo or spicy Italian sausage if you can’t find it
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • ½ teaspoon kosher Salt
    • ½ teaspoon pepper
    • 4 poblano peppers sliced in half
    • 4 brioche buns

    For the Chipotle Aioli:

    • ½ cup mayo
    • 2 tablespoons Chipoltle in adobe just the juice (see notes below)
    • 1 teaspoon fresh lime juice
    • 1 teaspoon agave or honey
    • ½ teaspoon kosher salt

    Optional Condiments:

    • Tomato slices
    • Avocado
    • Sliced White Onion
    • Butter Lettuce
    Prevent your screen from going dark

    Instructions

    For the Burgers:

    • Prep your smoker to 200 – 225 degrees with pecan or other fruit wood.
    • Combine your beef, ground chorizo, and seasonings. Form into 4 equal size patties (they should come out to approximately ⅓ to ½ lb each). Aim for around 1-inch thick patties.
    • Place on smoker for 45-60 minutes until the burgers reach approx 130 degrees (actual cooking time may vary based on environmental conditions. Always use a thermometer to check for proper temp).
    • While the burger are on the smoker fire up your grill.
    • Transfer the burgers to the grill and cook over direct heat until they reach an internal temperature of 160. (Add cheese and let melt around the 150 mark).
    • Remove from heat and add poblano peppers, aioli, and other toppings, to assemble your burgers.

    For the poblano peppers:

    • Place poblano peppers on smoker while the burgers are cooking. Smoke for 45 min – 1 hour.

    For the Chipotle Aioli:

    • Mix all aioli ingredients together. Adjust flavors to your preference. If you don’t want it too spicy, go light on the chipotle.

    Notes

    For the aioli use just the juice from the jar, unless you like some heat from the actual peppers. If you do, feel free to cut about ½ a chipotle pepper, finely chop it up, and add slowly to the mixture.
    For the burgers. If you want to skip the step of finishing them on the grill, leave on the smoker until they reach 160 degrees. If you want to add cheese add it about 5-10 minutes before you’re done cooking to allow it to slowly melt. It will melt slower on the smoker than on the hot grill.
    Or if you want to finish on the stove top, preheat a cast iron skillet on medium heat, add 1 tablespoon of olive oil and then pan sear each side for about 3 minutes or until the internal temperature is 160 degrees.
    Find the perfect wine pairing at the Vindulge Wine Shop
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!


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    Reader Interactions

    Comments

    1. Husnain says

      December 13, 2019 at 11:08 am

      5 stars
      Thanks for this amazing and yummy recipe

      Reply
    2. Finn says

      December 04, 2019 at 11:46 am

      5 stars
      It looks really amazing and delicious 😀

      Reply
    3. Nora says

      February 01, 2019 at 2:02 am

      I have 2 questions should i use mutton instead of beef and home made mayo?

      Reply
      • Sean Martin says

        February 02, 2019 at 5:17 pm

        Feel free to use whatever ground meat you like! We haven’t done alot of mutton, and as for mayo absolutely! Anything that is your personal touch and flavor is a win!

        Reply
    4. Scott says

      May 01, 2016 at 8:47 pm

      5 stars
      We just finished dinner. Holy smokes. Best burger I’ve ever done. Used grass fed beef and skipped the bun and cheese. I will add that this burger pairs well with bourbon! Made a few extra and vacuumed sealed for freezer. Thermometer is a must.

      Reply
      • Mary says

        May 05, 2016 at 11:42 am

        Awesome!!! I’m so happy to hear the burgers were a success for you!!! Thanks for checking back in and sharing your feedback 🙂 And my husband totally approves the bourbon pairing (it’s his favorite!).
        Cheers

        Reply
    5. Dan Shumate says

      April 16, 2016 at 2:57 pm

      Sounds awesome! I like the idea of garnishing with smoked / grilled poblano peppers. I might add some caramelized onions.
      Did you use Spanish or Mexican chorizo?
      Thanks

      Reply
      • Mary says

        April 18, 2016 at 5:28 pm

        We use Mexican chorizo for these. Mexican chorizo is usually ground, uncooked, meat. Spanish is dried and cured sausage that comes in a casing. Since were mixing the raw meat with the chorizo, I use the raw Mexican pork chorizo to blend into the beef.

        Reply
    6. Richard Mazzoni says

      April 16, 2016 at 1:36 pm

      Making this tonight. Made the burgers from 80/20 beef and chorizo we made ourselves from fresh pork ground at home with spice mix from Savory Spice Shop.Smoking on Traeger pellet grill and finishing on gas grill. Since we’re in New Mexico, had to substitute Hat;ch roasted green chile for the poblano (state requirement, Ha). Will let you know how it turns out.

      Reply
      • Mary says

        April 18, 2016 at 5:26 pm

        Ohhh I’d love to hear how you liked the burgers? I love Hatch chilies. I use them whenever I can find them up here!

        Reply
    7. Kerry says

      April 08, 2016 at 11:50 pm

      These are officially going to be our family’s first burgers of grilling season! Thanks for the recipe, and congrats on some truly gorgeous food photography!

      Reply
      • Mary says

        April 10, 2016 at 12:19 pm

        Awesome! And thank you 🙂

        Reply
    8. Thalia @ butter and brioche says

      April 08, 2016 at 11:00 pm

      Definitely craving a burger right now, these look incredibly delicious.

      Reply
      • Mary says

        April 10, 2016 at 12:19 pm

        Thanks!!

        Reply
    9. Jill Campbell says

      April 08, 2016 at 2:42 pm

      5 stars
      This looks DELISH! Ihave pinned for a later summer BBQ (as soon as this snow melts LOL!). Great photos too. Thanks for sharing 🙂

      Reply
      • Mary says

        April 08, 2016 at 7:09 pm

        Thanks so much. I hope your snow melts soon 🙂

        Reply
    10. Dia All The Things I Do says

      April 08, 2016 at 10:57 am

      I am a huge burger girl. If it wouldn’t kill me I’d eat burgers every day! I love em homemade at the store, at the drive thru lol.
      I love chillis burgers.I am worried this recipe might have too much of a kick for me.

      Reply
      • Mary says

        April 08, 2016 at 12:07 pm

        For less kick you can leave out the chorizo (or sub it for mild Italian sausage). And the poblanos aren’t spicy, but just add some fun earthy and smoky flavors. The aioli can be as mild or spicy as you’d like to make it (just adjust the amount of chipotle to your likings). Easily adaptable to any level of spice and smoke!! 🙂

        Reply
    11. Heather Davis says

      April 08, 2016 at 10:38 am

      Wow that burger looks amazing!

      Reply
      • Mary says

        April 08, 2016 at 12:05 pm

        Thank you 🙂

        Reply
    12. Ruthie says

      April 08, 2016 at 9:30 am

      Oh gosh. This looks ridiculously amazing! Great tips!!!

      Reply
      • Mary says

        April 08, 2016 at 12:05 pm

        Thanks so much!!

        Reply
    13. Geoff (Steep Stories) says

      April 08, 2016 at 1:06 am

      5 stars
      I’ve never had a homemade smoked burger. This looks absolutely amazing.

      Reply
      • Mary says

        April 08, 2016 at 12:05 pm

        They are crazy good. Worth every minute of prep.

        Reply
    14. Brettni Brumfield says

      April 07, 2016 at 10:47 pm

      We have a thermometer that tells us the temp at which the meat/veggies are cook at, but we don’t have one that shows the internal temp of the meat.

      We need one. Thanks for the recommendation and the scrumptious recipe!

      Reply
      • Mary says

        April 08, 2016 at 12:04 pm

        Ohhhh yes, you do. You’ll never have overcooked (or undercooked) meat again!

        Reply
    15. Shelly says

      April 07, 2016 at 8:07 pm

      5 stars
      These burgers look amazing! I love chorizo but I’ve never had it in a burger. I will have to try this very soon.

      Reply
      • Mary says

        April 08, 2016 at 12:04 pm

        It adds some awesome flavor! We use Italian sausage sometimes too, for a less intense (and less spicy) flavor.

        Reply
    16. Marlynn @ UrbanBlissLife says

      April 07, 2016 at 6:39 pm

      Those burgers look perfect! We don’t have burgers often, and when we do make them at home they are always turkey burgers, but I might have to try this recipe this summer! These look perfect for neighborhood cookouts!

      Reply
      • Mary says

        April 08, 2016 at 12:03 pm

        These are easily adapted to turkey burgers. And you can always leave out the chorizo if you didn’t want the pork. We usually stuck to turkey too, but when I do beef, I go big!!!

        Reply
    17. Emily @ Recipes to Nourish says

      April 07, 2016 at 6:20 pm

      Wow! That looks AMAZING!!! I love a good burger.

      Reply
      • Mary says

        April 07, 2016 at 6:30 pm

        Thanks 🙂

        Reply
    18. Mary Burris says

      April 07, 2016 at 6:11 pm

      I’m like you. I love a good burger, but getting one done perfectly at home is not an easy task!
      I will have to start using my thermometer to see if that helps. Thanks for that tip.

      Mary
      #AtoZChallenge F is for Fitzgerald

      Reply
      • Mary says

        April 07, 2016 at 6:29 pm

        Yes yes yes, a good thermometer is the key to perfectly cooked meat!

        Reply
    19. klauss says

      April 07, 2016 at 5:33 pm

      5 stars
      Luxuriously! How do you think, if I add pickles? Normally would?

      Reply
      • Mary says

        April 07, 2016 at 6:29 pm

        Add whatever you like! I’m a huge pickle fan. Just didn’t have the room on this one this time 🙂

        Reply
    20. Joanna says

      April 07, 2016 at 4:48 pm

      Pinning this for later! I’m not a red meat eater, but this would be great with turkey burgers. I’m dying to try that chipotle sauce!

      Reply
      • Mary says

        April 07, 2016 at 6:28 pm

        Yes, it’s totally adaptable to poultry burgers too! That’s what we usually do it for (since I try try try to be more health conscience around here). But with poultry it’s best to cook to at least 165 degrees for safe temp.

        Reply
    21. Allison - Celebrating Sweets says

      April 07, 2016 at 4:41 pm

      I’m seriously drooling! I love your tips too!

      Reply
      • Mary says

        April 07, 2016 at 6:26 pm

        Thanks so much!!

        Reply
    22. Jackie says

      April 07, 2016 at 3:09 pm

      YUM These sound amazing! We just got a new charcoal grill, so I’ll have to add this recipe to our list!

      Reply
      • Mary says

        April 07, 2016 at 6:26 pm

        Oh yeah, you can totally do the entire thing on the charcoal grill too. You can add some wood chips alongside the charcoal to get some of that smoked infusion.

        Reply
    23. Melanie says

      April 07, 2016 at 3:08 pm

      I’ll have one now please these look amazing. Can’t wait to make them…

      Reply
      • Mary says

        April 07, 2016 at 6:25 pm

        What’s your address to deliver one too?? 😉

        Reply
    24. Samantha says

      April 07, 2016 at 3:00 pm

      First I want to say that we love putting everything in the smoker, but it never occurred to me to put the burgers in there! To me, nothing tastes as good as smoked food. Also, that recipe looks divine! I love all those flavors and everything about this post! Thank you!

      Reply
      • Mary says

        April 07, 2016 at 6:25 pm

        Ahhh yeah, fellow smoked-food-lover! Welcome 🙂 Yes, burgers do amazingly well on the smoker!

        Reply
      • Carol Melancon says

        April 09, 2016 at 11:07 am

        Never occurred to me either, and we also smoke stuff all the time. I’m slapping my forehead and saying “Doh!” right now.

        Reply
        • Mary says

          April 10, 2016 at 12:20 pm

          Haha!

          Reply
    25. Leah says

      April 07, 2016 at 2:48 pm

      This sounds so yummy! I think the smokiness in this dish would be great! Yum!

      Reply
      • Mary says

        April 07, 2016 at 6:24 pm

        Thanks 🙂

        Reply
    26. Madeline says

      April 07, 2016 at 1:36 pm

      Wow. These burgers look SO juicy and flavorful and full of toppings. I love your combination of flavors here–chorizo is seriously so good. Now I just need to figure out how to get a grill in my tiny NYC apartment…

      Reply
      • Mary says

        April 07, 2016 at 6:24 pm

        Well those burgers can easily be adapted to indoor cooking too!! You will lose some of the smoke flavor, but there’s nothing wrong with a good pan seared burger, or one cooked on an indoor grill pan!!

        Reply
        • Jim West says

          April 09, 2016 at 8:44 am

          5 stars
          How about using “healthier” burger I.e. Buffalo, Elk etc. one can have less guilt although not over cooking is even more paramount when trying to achieve a juicy burger..

          Reply
          • Mary says

            April 10, 2016 at 12:25 pm

            Jim certainly there are options like ground buffalo/bison/elk etc. The taste will stand out, especially with elk. One item I have found is that the fat content on more lean based burgers needs to be adjusted because they tend to be a leaner meat. If grinding your own meat, you can include the sirloin or brisket meat. If you are buying ground from a butcher, getting the fat included helps to avoid overcooking. Using those types of meats aren’t as forgiving as beef on the grill. My favorite of the game meats is most definitely ostrich!

            Reply
    27. Erin @ Platings and Pairings says

      April 07, 2016 at 1:23 pm

      Thanks for the insider tips on making the perfect burger Mary! Now I’m starving!

      Reply
      • Mary says

        April 07, 2016 at 6:23 pm

        Sorry about that 😉 You’re always welcome here for some bbq goodness!

        Reply
    28. Rachel Lloyd says

      April 07, 2016 at 12:20 pm

      Wow!!! These look amazing and make me wish summer was already here. Beautiful photos.

      Reply
      • Mary says

        April 07, 2016 at 6:23 pm

        Thanks so much! We’ve had summer weather here in Portland, so we’ve been taking advantage of it by cooking and eating outside as much as we can!!

        Reply
    29. Cara says

      April 07, 2016 at 11:28 am

      Such an amazing burger! I bet this tastes amazing 🙂

      Reply
      • Mary says

        April 07, 2016 at 6:22 pm

        It certainly did 🙂

        Reply
    30. Mary says

      April 07, 2016 at 10:47 am

      This burger is making me so hungry and it’s only 7:45 AM! I am definitely making your burger this weekend! Thanks for the recipe.

      Reply
      • Mary says

        April 07, 2016 at 11:27 am

        Thanks 🙂 Burgers for breakfast??? 😉

        Reply
    31. grace says

      April 07, 2016 at 9:58 am

      holy moly, that’s a good looking burger! i can almost feel the juices running down my chin and forearms, which is an obvious indication of an awesome burger. nicely done!

      Reply
      • Mary says

        April 07, 2016 at 11:26 am

        Ha! Yes I agree! It has to have messy juices running everywhere to be worth it 🙂

        Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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