Chorizo Smash Burgers with Smoked Pineapple
Chorizo already carries plenty of character, but pressing it thin on a hot griddle changes the way it eats. The wide surface develops a browned crust while the inside stays juicy, giving the patty the texture you want from a smash burger without treating the sausage like ground beef. Chorizo needs to cook all the way through, and that extra time on the griddle only builds more color and rendered flavor.
The smoked pineapple is what brings the whole burger into balance. Revolution Barbecue Pinche Gringo Adobo Rub adds savory heat to the fruit before it spends an hour taking on gentle smoke. That balance of sweetness, acidity, and smoke stands up to the chorizo, melted Chihuahua cheese, and rich mayonnaise.
Griddled onions add another layer of sweetness, while the tomato and avocado keep the finished burger fresh. A light seasoning of Revolution Barbecue Texas Beef BBQ Rub gives both just enough savory backbone without burying their natural flavor. Everything lands on a toasted potato bun that soaks up a little chorizo fat from the griddle. It is messy, rich, sweet, savory, and built to deliver something different in every bite.
Smoked Pineapple Chorizo Smash Burgers
Glenn Connaughton
4 Burgers
1 hours 20 minutes
1 hours
730
American
Main Dish
These chorizo smash burgers are built around the contrast between deeply browned sausage and sweet pineapple carrying a light layer of smoke. The pineapple rings are left wet from the can so Revolution Barbecue Pinche Gringo Adobo Rub adheres to the surface before the fruit rests in the refrigerator. Smoking the entire can provides three rings for every burger, which is enough pineapple to balance the richness of the pork without getting lost beneath the other toppings.
On the griddle, the chorizo balls get a short initial sear before they are rolled and smashed with the crust facing up. That first contact helps keep the meat from sticking to the press and puts the browned surface inside the patty. Chihuahua cheese melts directly over the chorizo while the onions cook in the rendered fat. Seasoned tomato, ripe avocado, Kewpie mayonnaise, and toasted potato buns finish the build. Unlike a beef burger, raw chorizo is not cooked to medium rare. The patties need to reach 160 degrees Fahrenheit and be cooked completely through before serving.
We used Polidori Sausage for these burgers. Polidori has been a Colorado icon for more than 100 years and remains the state’s oldest family-owned sausage manufacturer. We proudly serve Polidori Sausage at our street fairs and artisan markets, and we are glad to feature that same sausage in this recipe.
Ingredients
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- 1 can pineapple slices, 20 ounces
- 2 teaspoons Revolution Barbecue Pinche Gringo Adobo Rub
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- 1 large sweet onion or white onion, sliced into 1/4-inch-thick rounds
1 heirloom tomato, sliced into 1/4-inch-thick rounds
1 large ripe avocado, sliced
- 1 teaspoon Revolution Barbecue Texas Beef BBQ Rub, divided
2 tablespoons lard or high-heat neutral oil
1 pound Mexican-style chorizo sausage
8 tablespoons shredded Chihuahua cheese, 2 tablespoons per patty
4 potato buns
2 teaspoons Kewpie (pr any other brand) mayonnaise
Directions
- Season The Pineapple: Remove all of the pineapple rings from the can without patting them dry. Season the wet rings evenly with Revolution Barbecue Pinche Gringo Adobo Rub. Refrigerate the seasoned pineapple for 1 hour.
- Preheat The Smoker: Set the smoker to 200 degrees Fahrenheit and allow it to come to temperature.
- Smoke The Pineapple: Place all of the seasoned pineapple rings directly on the smoker. Smoke for 1 hour. Leave the pineapple on the smoker while the burgers are prepared during the final 20 minutes.
- Prepare The Toppings: Slice the onion and heirloom tomato into 1/4-inch-thick rounds. Slice the avocado. Season the tomato slices with 1/2 teaspoon of Revolution Barbecue Texas Beef BBQ Rub, then season the avocado slices with the remaining 1/2 teaspoon.
- Heat The Griddle: Heat a backyard griddle over high heat. Add the lard or neutral oil and allow it to melt and spread across the cooking surface.
- Start The Onions: Place the onion slices on the hot griddle. Cook for 3 to 5 minutes, then flip the slices and continue cooking while the chorizo patties are prepared.
- Begin The Chorizo Patties: Divide the chorizo into 4 evenly sized balls. Place the chorizo balls on the griddle over the melted lard. Allow them to cook undisturbed for about 30 seconds. Roll each ball over so the lightly crusted side faces up.
- Smash The Patties: Using a burger smasher or heavy-duty spatula, press each chorizo ball to approximately 1/4 inch thick. Cook for 3 to 4 minutes, or until a well-browned crust forms on the bottom.
- Flip And Add The Cheese: Flip each patty onto a clean section of the griddle. Top each patty with 2 tablespoons of shredded Chihuahua cheese. Cook for another 4 minutes, until the cheese has melted and the chorizo is completely cooked through to an internal temperature of 160 degrees Fahrenheit.
- Toast The Buns: Place the potato buns cut side down in the original spots where the chorizo patties were cooked. Toast until the cut surfaces are browned and have absorbed some of the rendered chorizo fat, then transfer the buns to a tray.
- Finish The Pineapple: Remove the smoked pineapple rings from the smoker and keep them ready for assembly.
- Build The Burgers: Place the cooked onions on the bottom half of each toasted bun, followed by the seasoned avocado slices. Add a cheese-covered chorizo patty, the seasoned tomato slices, and 3 smoked pineapple rings. Spread the Kewpie mayonnaise across the top buns, close the burgers, and serve. Keeping the avocado beneath the patty helps hold the stack together and makes the burger easier to eat.
