Smoked Cheddar Chorizo Burgers Recipe
2 Pounds fresh chorizo sausage meat (casings removed)
1½ Cups grated cheddar cheese
In a large bowl, mix together the chorizo meat with the grated cheddar cheese. Use your hands to knead the chorizo mixture until the cheese is mixed through the meat.
Shape the chorizo mixture into 4 – 5 burgers and place them on smoker racks. Make sure the burgers are not touching.
Start up the smoker, using Bradley wood bisquettes of choice (hickory or whiskey oak works very well!). Bring your Bradley smoker up to a temperature of 250ºF.
Place the burgers in the smoker and cook until the internal temperature reaches 165ºF.
Serve on a burger bun with toppings and condiments of choice.
By Steve Cylka
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now