New Mexico Chorizo Burgers on the Arteflame Grill

Introduction

Sink your teeth into bold, smoky flavors with these New Mexico Chorizo Burgers. Made with a savory mix of chorizo and beef, this burger sizzles to perfection on the Arteflame grill—delivering a juicy, seared crust and rich, southwestern flavor in every bite. Reverse seared to lock in juices and cooked entirely on the flat cooktop, it’s a burger experience like no other.

Ingredients

• 1 lb ground beef (80/20)
• 1/2 lb fresh New Mexican chorizo (casing removed)
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 4 brioche hamburger buns
• 4 slices pepper jack cheese
• 4 tbsp butter (for toasting buns and grilling)
• Sliced avocado
• Pickled red onions
• Shredded lettuce
• Chipotle mayo or aioli

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up your Arteflame Grill

1. Place three paper napkins in the center of your Arteflame grill and soak them with vegetable oil.
2. Stack firewood in a vertical teepee over the napkins.
3. Light the napkins—your grill will be ready in about 20 minutes.

Step 2: Make the burger patties

1. In a large bowl, mix the ground beef and chorizo together evenly.
2. Season with cumin, paprika, garlic powder, onion powder, salt, and pepper.
3. Form the mixture into 4 equal-sized patties, slightly larger than your buns.

Step 3: Sear the patties

1. Place the burger patties on the center grill grate at 1,000°F.
2. Sear each side for about 1-2 minutes to lock in the juices.
3. Move the patties to the surrounding flat cooktop to continue cooking with indirect heat until done.

Step 4: Toast the buns and melt the cheese

1. Add butter to an area of the flat grill surface.
2. Place buns, cut-side down, to toast until golden—about 1-2 minutes.
3. Add a slice of pepper jack cheese on each burger patty during the last 2 minutes of cooking to melt.

Step 5: Build your burger

1. Spread chipotle mayo on the bottom bun.
2. Layer with shredded lettuce, the burger patty, sliced avocado, and pickled red onions.
3. Top it with the toasted brioche bun top and serve hot.

Tips

• Remove the burger patties from the grill when they’re 15°F below the target internal temperature. They’ll continue to cook as they rest.
• Use butter instead of oil for grilling—that rich flavor is unmatched.
• Try placing your condiments on the top bun so the lettuce stays crisp.
• Use mesquite or hickory firewood for a smokier flavor touch.

Variations

1. Green Chile Burger: Top your chorizo patty with roasted Hatch green chilies and Monterey Jack cheese.
2. Breakfast Chorizo Burger: Add a fried egg and crispy bacon for a breakfast-inspired twist.
3. Tex-Mex Chorizo Burger: Add crushed tortilla strips, guacamole, and queso blanco.
4. Mushroom-Swiss Chorizo Burger: Sauté mushrooms on the flat top and add Swiss cheese for earthy flavor.
5. BBQ Chorizo Burger: Glaze patties with BBQ sauce and top with crispy onion strings and cheddar cheese.

Best Pairings

• Grilled street corn with cotija cheese and lime
• Sweet potato fries cooked on the Arteflame flat top
• Cold Mexican lager or a smoky mezcal cocktail
• Grilled pineapple slices for a sweet finish

Conclusion

These New Mexico Chorizo Burgers are bold, juicy, and full of flavor—thanks to the searing power and dual cooking zones of the Arteflame grill. Whether you're hosting a weekend cookout or simply treating yourself, this burger delivers big on taste and presentation.