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Single-patty chorizo smash burger with melted Oaxaca cheese, crumbled queso fresco, pickled jalapeños, red onion, and chipotle mayo on a toasted brioche bun.
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Chorizo Smash Burger with Queso Fresco & Chipotle Mayo

This Chorizo Smash Burger combines juicy beef with smoky Mexican chorizo, smashed ultra-thin for crispy edges and layered with melty cheese, tangy chipotle mayo, and fresh toppings. It’s spicy, savory, and deeply satisfying — a smash burger with serious attitude.
Course dinner, Main Course
Cuisine American Fusion, Mexican-Inspired
Keyword chorizo beef burger, chorizo smash burger, Mexican burger, smashburger recipe, spicy burger
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 burgers
Calories 720kcal
Cost $13 for entire recipe

Equipment

  • Cast iron skillet or flat griddle
  • Metal spatula (sturdy, thin edge)
  • Mixing bowl
  • Parchment paper
  • Burger press or flat-bottomed pan

Ingredients

Chorizo Smash Patties

  • 12 oz ground beef 80/20 preferred
  • 8 oz fresh Mexican chorizo casings removed
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • Salt to taste

Burger Assembly

  • 4 potato or brioche buns
  • 4 slices Oaxaca pepper jack, or American cheese
  • ½ cup queso fresco crumbled
  • Thinly sliced red onion
  • Pickled jalapeños optional but recommended
  • Butter for toasting buns

Chipotle Mayo

  • ½ cup mayonnaise
  • 1–2 tbsp chipotle in adobo minced
  • 1 tsp lime juice
  • Pinch of salt

Instructions

Make the Chipotle Mayo

  • In a small bowl, mix mayonnaise, chipotle in adobo, lime juice, and salt. Refrigerate while you cook.

Prepare the Patties

  • Gently mix ground beef, chorizo, garlic powder, smoked paprika, and a pinch of salt.
  • Divide into 4 loose balls — do not overwork the meat.

Smash & Cook

  • Heat a cast iron skillet over high heat until smoking hot.
  • Place a patty ball in the pan, cover with parchment, and smash firmly into a thin patty.
  • Season lightly with salt.
  • Cook 1½–2 minutes until deeply browned and crispy. Flip, add cheese, and cook another 60–90 seconds until melted.
  • Repeat with remaining patties.

Toast the Buns

  • Butter buns and toast cut-side down in the skillet until golden.

Assemble the Burgers

  • Bottom bun → chipotle mayo → chorizo smash patty → crumbled queso fresco → red onion → pickled jalapeños → more mayo → top bun.
  • Serve immediately.

Notes

  • Spice Level: This burger is smoky and savory, not overpoweringly spicy. Use mild Mexican chorizo and reduce the chipotle in the mayo for a gentler heat.
  • Chorizo Type Matters: Always use raw Mexican chorizo, not cured Spanish chorizo. Spanish chorizo won’t melt into the beef or smash properly.
  • Don’t Overmix: Gently combine the beef and chorizo just until blended. Overmixing can make the patties dense instead of juicy.
  • Smash Technique: Smash the patties immediately after placing them in the pan. Waiting even a few seconds reduces the crispy crust.
  • Pan Heat: Your skillet should be very hot — almost smoking. High heat is what creates those signature smashburger edges.
  • Fat Management: Chorizo releases a lot of fat. If needed, carefully drain excess grease between batches to avoid soggy burgers.
  • Cheese Choices: Oaxaca melts beautifully, while American gives the classic smashburger pull. Queso fresco adds contrast and freshness.
  • Make It Milder: Skip pickled jalapeños and add avocado, lettuce, or a dollop of sour cream to mellow the heat further.
  • Make It Bolder: Double-stack the patties or add a drizzle of adobo sauce for extra richness and spice.
  • Serving Tip: Serve immediately. Smash burgers lose their crispness if they sit too long.