When I’m craving a homemade juicy burger I usually purchase pre-made cowboy patties at my local Whole Foods store and grill them up. Their patties are a combination of ground beef with bacon pieces and shredded cheddar cheese. As you can imagine they taste pretty darn spectacular.
I wanted to make a Latin version of these patties and called them ranchero burgers. Instead of bacon I used beef chorizo and rather than cheddar cheese I added enchilado cheese.
These burgers topped with lettuce, tomato, onion, and avocado slices are heavenly. Have ketchup, mayo, and mustard on hand, too, for the ultimate burger perfection! If you are looking for some grilling inspiration this Father’s Day try this recipe.
Ranchero Burgers Stuffed with Enchilado Cheese
- 2 pounds lean ground beef, at least 80%
- 6 ounces Cacique® Beef Chorizo
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 9 ounces Cacique® Enchilado Cheese, cut into 1/2-inch cubes
- 6 soft brioche hamburger buns, cut in half
- Iceberg lettuce leaves
- 2 medium tomatoes, sliced
- red onion rings
- 1 avocado, pitted, peeled, and sliced
- Heat gas or charcoal grill to medium heat.
- In large bowl, mix beef, chorizo, salt and pepper. Shape mixture into 6 equal-size balls. Press 4 to 6 cubes of cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/2-inch thick.
- Place patties on grill and cook 10 to 12 minutes, turning once. During last 2 minutes place buns on grill to toast. Remove burgers and buns from grill; cover to keep warm.
- Top with lettuce, tomatoes, onions, and avocado slices as desired on a toasted bun.