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 1/3 to 1/2 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.