Queso Fundido Burger

Hamburguesa de Queso Fundido
Servings: 4


  • 2mediumfresh poblano chiles
  • 8ouncesfresh Mexican chorizo sausage, removed from its casing if there is one
  • 1tablespoon vegetable oil
  • 1medium onion, sliced 1/4-inch thick
  • 2 garlic cloves, finely chopped
  • 1 1/2pounds ground chuck (chuck offers a beefy flavor and richness I like for special occasions when these burgers are appropriate; you can choose a leaner cut if that makes sense for you)
  • 1 to 2canned chipotle chiles en adobo, finely minced, seeded if you wish
  • 8thick slices Monterey Jack Cheese
  • 4 hamburger buns, lightly toasted


Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel and let cool. Rub off the blackened skin and pull out the stems and seed pods. Cut into 1/4-inch strips.

Set a large (10-inch) skillet over medium.  Add the chorizo and cook, breaking up large chunks, until the chorizo is beginning to brown and is cooked through, about 10 minutes.  Scrape on to a plate lined with paper towels and let cool.  Return the skillet to medium heat, measure in the oil and add the onion. Cook, stirring frequently until it begins to brown, 7 or 8 minutes. Stir in the garlic and poblano and cook for 2 minutes. Taste and season with salt, usually about 1/2 teaspoon. Scrape the rajas into a bowl and cover to keep warm.

In a large bowl, combine the ground beef, the cooled chorizo, the chipotles and 3/4 teaspoon salt. Mix thoroughly but lightly (to keep from turning out an overly compact texture). Divide into 4 portions, lightly pressing them into patties the size of your buns.

Heat a gas grill to medium-high on one side, medium on the other; or light a charcoal fire and let it burn until the charcoal is covered with white ash (and still quite hot), then bank the coals to one side.

Lay the hamburger patties on the hottest side of the grill and cook until the grill grates have seared beautiful marks on one side, about 2 minutes if your grill is quite hot, then flip and cook until the hamburger is a little less done than you like (usually a couple of minutes longer for rare to medium rare). Move the burgers to the cooler side of the grill. Lay one piece of cheese on top of each burger, top with a portion of the warm rajas and then another piece of cheese. Close the lid and continue cooking until the cheese has melted, about 1 minute. Remove from the grill and place on a toasted bun. Serve immediately.


  1. Looks disgustingly delicious! Not your basic health burger, but I plan to try it this coming Fourth of July. One thing; would those chili sauced buns you see at every Tortoria in Mex. D.F. work on those burgers? & do you have a recipe for those enchilada buns (bollas)?

    1. Great idea! A cross between a traditional torta ahogada and a burger! We tested these burgers on pretzel and brioche buns. The problem with using sauced buns is that you risk the whole thing falling apart – but go ahead and give it a try!

  2. Hi Rick and Laine (sorry if that is spelled wrong),
    I am making a grocery list right now! I am making queso fundido burgers and corn on the cob and strawberry shortcake for dinner.
    My husband is from Mexico City and I lived there for 4 years so when your show is on we just sit there and drool because we know how awesome it is. I have quite a few recipes that I collected from friends and my father in law and sisters in law. I consider myself a pretty good Mexican chef but I love learning new things and seeing Mexico.
    I am from Toledo, Ohio but I live in a suburb of Atlanta now so I am not any where near Chicago. Too bad for me 🙂
    Thanks for your recipes!

    1. Hi Rick we try this recipe and it turn out perfect, reminds me all the delicious flavors that I enjoyed in my glory days back in Tenochtitan in the 80s thank you
      For the love and respect to my culture!!!

  3. Hi Rick And family I love your recipes
    My gringo friends laugh at me all the times, they can’t believe a Mexican need recipes from a gringo, but I love every thing you make and thank you very much for it, you make us feel so proud to be a Mexican my four sons love to cook and they adore you.

  4. You chefs aren’t the only ones involved in these cooking competitions. This Sunday I’m involved in a competition among friends where everyone has to make a Rick Bayless recipe. One participant will be judged the winner. I feel that having the opportunity to try each recipe everyone wins. So far the hardest part is finding the foreign ingredients your recipes require. A shopping I will go.

  5. I’ve been making your habanero hot sauce for upwards of 5 years. It is amazing. You really bridge the gap between real mexican food and americans. nobody else does this. Thanks Rick for all you do.

  6. This burger tastes like heaven! Keep doing what your doing! Maybe next time add little more cheese!

  7. We’ve been making these since you first shared the recipe….they are the absolute FAVORITE of the teen boys my husband and I mentor (and we love them too!). Now that I’m getting fresh poblanos from the garden I’m even happier What would you suggest as a side (wanted to change up the ‘fries’ that seems to be the norm)

  8. 1. the beef should be shopped, no matter from what cut it derives; ground beef always tastes like hamburger, chopped beef tastes like … well, beef.
    2. Two thinner patties, same amount total — will give you much more surface area for the grilled-browned flavor component.

    Otherwise, this looks great.

    And I thank you for all your good work.

    “Gastronomy starts where hunger ends …” — Christian Gehman

  9. I think I first saw this recipe in my local newspaper around 2013, after which I became a huge Bayless fan. There was one difference though, chipotle mayo. Throw one chipotle pepper (in adobo sauce), 1/4 cup mayo, a pinch of salt, and juice from a lemon wedge into a blender and puree. Spread onto the buns.

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