Friday, March 17, 2023

Avocado, Chorizo, and Pepper Jack Cheeseburger

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A chorizo, avocado, and pepper jack cheeseburger is a delicious twist on the classic American cheeseburger. This burger features a juicy patty made from ground chuck and topped with gooey melted pepper jack cheese. We crown it with creamy avocado and flavorful chorizo. The combination of smoky, spicy, and creamy flavors creates a mouthwatering burger experience that's sure to satisfy any craving.

Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg

Alexis was craving a griddle-cooked burger while I wanted mine grilled. No problem. I used my modular cast-iron grate from Craycort, which let me swap a grate section out with a griddle plate as shown below.

Craycort's modular grate system lets me use various inserts like this griddle plate, a chicken throne or a veggie wok.
I've been using cast iron grates from Craycort for about 14 years. In addition to being a fantastic cast-iron grate, the modular design lets you add other components like this griddle, a vegetable wok, or a chicken throne. 

Not that you need a recipe for a burger, but here is what we did.

Avocado, Chorizo, and Pepper Jack Cheeseburger

Published 03/17/2023

Six-ounce burgers topped with pepper jack cheese, avocado, and chorizo on a brioche bun.


  • 18 ounces fresh ground chuck
  • Fire and Smoke BBQ's The Classic for seasoning
  • 3 brioche buns, toasted
  • 3 slices Tillamook pepper jack cheese
For the avocado mash
  • 1 avocado, peeled and pitted
  • 1/2 tablespoon fresh lemon juice
  • pinch salt
For the quick chorizo chili
  • 4.5 ounces Mexican chorizo (raw, not the smoked style)
  • 1/4 cup finely diced onion
  •  1 ounce finely diced red bell pepper (I used 1 mini-sweet red pepper)
  • 1 ounce finely diced jalapeno


  1. Preheat a grill to 450f°. I used a Big Green Egg Mini-Max with a full Kick Ash Basket of coal. I used a propane torch to light the coal in 3 spots and when it hit 350f, I gradually started shutting the lower vent to bring it to 450f°. 
  2. Form the burgers.  I used a burger press to create three 6-ounce burgers.
  3. Make the avocado mash. Smash the avocado together with lemon juice and salt. 
  4. Make the quick chorizo chili.  Preheat a grill-safe skillet for 5 minutes. Add a splash of oil and then cook the chorizo until the fat begins to render out, about 1-2 minutes. Then add the jalapeno, onion, jalapeno, and red bell pepper and saute until they are tender. Remove from heat. The total time should be about 5 minutes.
  5. Grill the burgers.  I cook the grilled burger for about 4 minutes per side and the griddled burger for about 3 minutes per side. I season the burgers when I flipped them. I used maybe 1/2 teaspoon of The Classic. I top it with a slice of pepper jack cheese during the last 90 seconds.
  6. Build the burgers. Put the burger on the toasted bun bottom, and top it with the avocado mash, chorizo, and the bun top.

Yield: 3 burgers

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 10 mins.

Total time: 20 mins.

Tags: burger, cheeseburger

Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg
Getting everything in place.

Using the Thermapen IR to accurately measure the temp of the cast iron skillet
Make sure you give your cast-iron time to pre-heat. I THOUGHT this was ready to go but when I temp-checked it using my Thermapen IR, it wasn't quite 450°f yet. My sister got me this combo food and surface thermometer and I love it. No more guessing.
Thermapen IR [Affiliate Link]

Making a quick chroizo chili for a delicious burger
Cooking the chorizo in a skillet that's over 80 years old - a Griswold #5. 

Cooking burger patties on the big green egg mini-max
Don't you just love the sizzle when you put food onto the griddle and/or grill? 

Griddled or grilled? Your choice when using a Craycort cast iron grate on the Big Green Egg kamado grill
Options are always a nice thing, right?

Burgers on the mini-max
I like using the Mini-Max over a large Egg because it's often just the two of us and the Mini-Max saves fuel.

The Classic is one of my go-to SPG-type seasonings for the kitchen or grill. Keep an eye out for Mikey and Cowboy Kev on the Eggfest circuit or you can mail order their seasonings:
Fire and Smoke The Classic

Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg
Mmmmm a pepper jack cheese blanket!

Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg
I always look forward to a cheese-draped burger.

Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg
These burgers were FANTASTIC. I wouldn't change a thing.