1 lb. ground beef (80% lean)
Salt and pepper
1 lb. fresh Mexican chorizo, casings removed if needed
1 tbsp. canola or olive oil
8 oz. Chihuahua cheese or mozzarella, grated
8 oz. white American cheese (get an unsliced piece from the deli counter), grated
1 tbsp. cornstarch
⅓ to 1/2 cup whole milk
1 tsp. (about 1/3 palmful) each granulated garlic, granulated onion, and ground cumin
1 can (4 oz.) diced green chiles, drained
About 1/4 cup fresh cilantro, finely chopped
2 scallions, chopped
6 potato rolls (I like Martin’s)
Bread-and-butter pickle slices
Chopped iceberg lettuce
Corn tortilla chips (I like Xochitl)
Pickled jalapeño slices
In a medium bowl, season the beef with salt and pepper. Mix in the chorizo. Form into 6 patties (thinner in the centers for even cooking). Heat a cast-iron skillet or griddle pan over medium-high. Add the oil, one turn of the pan. Add the patties. Cook, turning occasionally, until cooked through, about 8 minutes.
Meanwhile, in a medium saucepan, toss the grated cheeses and cornstarch. Heat over medium. As the cheeses begin to melt, whisk in the milk. Season with the granulated garlic, granulated onion, and cumin. Stir the chiles, cilantro, and scallions into the queso.
Build the burgers with the roll bottoms, the pickles, mustard, lettuce, patties, queso, tortilla chips, pickled jalapeños, and the roll tops.