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Green Chile Chorizo Burgers


  • 2 medium poblano peppers
  • 2   green onions
  • 1/2   lime, juiced (about 1 tbsp/15 mL)
  • 1/4 tsp (1 mL) salt
  • 1 lb (450 g) 90% lean ground beef
  • 1/4 lb (114 g) spicy pork chorizo sausage
  • 4 slices reduced-fat cheddar cheese
  • 4   potato hamburger buns, split, toasted
  • 12   tortilla chips, coarsely crushed (about 1/3 cup crushed)


  1. Prepare grill for direct cooking over medium-high heat (400-450°F/200-230°F).

  2. For relish, spritz peppers and onions with oil. Grill peppers, covered, 8-10 minutes or until charred on all sides, turning occasionally. Remove from heat and place in large resealable plastic bag. Seal bag and let stand at least 15 minutes. Peel off the skin of the peppers and remove seeds and stem. Grill onions, covered, for 2-3 minutes, until grill marks appear. Roughly chop peppers and onion; transfer to Manual Food Processor.  Add remaining relish ingredients and pulse until finely chopped; set aside until ready to serve.

  3. For burgers, combine ground beef and chorizo in large mixing bowl; divide meat mixture into 4 portions. Press into patties, using Burger & Slider Press.

  4. Grill patties, covered, 10-12 minutes, flipping once, until internal temperature reaches 140°F (60°C) for medium doneness.  Top patties with cheese, during last 1-2 minutes of cooking, or until cheese is melted.

  5. Place burgers in buns and top with tortilla chips and relish

Nutrients per serving:

Calories 400, Total Fat 24 g, Saturated Fat 10 g, Cholesterol 110 mg, Sodium 740 mg, Carbohydrate 9 g, Fiber 1 g, Protein 35 g

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