Ready to elevate your burger game? Meet the Ninja Woodfire Smoked Smash Burgers — a smoky, crunchy, and creamy twist on the classic smash burger.
This recipe takes smash burgers to the next level by combining smoked chorizo, juicy smashed beef, melting queso fresco, and bright, fresh guacamole. The result is an unforgettable balance of smoky depth, crisp texture, and vibrant flavor.
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From smoked chorizo rounds to creamy guacamole, every bite offers contrast: crunchy, tender, smoky, and tangy. These burgers are built to impress at a backyard cookout or for a special weeknight meal.
Why Ninja Woodfire Smoked Smash Burgers Stand Out
The Ninja Woodfire Smoked Smash Burgers are more than just burgers—they’re a carefully layered flavor experience.
Smoky Goodness
Using a woodfire smoker or the Ninja Woodfire Grill infuses both the beef and the chorizo with a delicate smoke that elevates the whole sandwich. Even melting queso fresco while smoking adds a savory, smoky finish you won’t get from a stovetop burger.
A Perfect Balance of Textures
Crispy chorizo discs contrast with thin, caramelized-edge smash patties and lush guacamole. The combination of crunch, melt, and cream is what makes this burger so addicting, especially when served on a soft brioche bun.
Bold, Fresh Flavors
Bright guacamole—lifted with lime and a hint of pineapple juice—cuts through the richness of beef and chorizo. A simple seasoning blend (called “dad dust” here) accentuates the meat without overpowering the other components.
The Secret to Perfect Burgers
Key steps to get the best results:
- Smoke before smashing: Lightly smoke the meatballs and cheese to add complexity before pressing them thin.
- Crispy chorizo discs: Slice and crisp the chorizo instead of crumbling—it creates texture and concentrated flavor.
- Fresh guacamole: Make a quick guac with ripe avocados, tomato, onion, cilantro, jalapeño, lime, and a touch of pineapple juice for brightness.
Tips for Success
- Use the right grill setting: A low pre-smoke setting followed by a high-heat sear gives the best combination of smoke and crust.
- Be patient: Wait for crispy edges to form before flipping the smashed patties to maximize crust and flavor.
- Customize toppings: Add arugula, green onions, or extra pickled elements to personalize the burger.
A Show-Stopping Burger for Any Occasion
Whether you’re hosting friends or craving an elevated burger night at home, these Ninja Woodfire Smoked Smash Burgers bring restaurant-level taste without complicated techniques. The smoky aroma, crunchy chorizo, melty queso, and fresh guacamole combine into a memorable sandwich you’ll want to make again and again.
Fire up your grill, gather the ingredients, and prepare to serve a burger that balances flavor and texture in every bite.
Recipe
Ninja Woodfire Smoked Smashed Burgers with Chorizo & Avocado
Equipment
- Ninja Woodfire Grill (or other smoker)
- Air fryer basket or elevated grill grate
- Burger press with parchment paper
- Mixing bowls
- Knife and cutting board
Ingredients
For the Burger Patties:
- 1.5 lb Ground Beef (80/20)
- 1.25 lb Chorizo Sausage
- Salt, to taste
- Dad Dust (50% granulated garlic, 50% granulated onion, pinch of MSG) or your preferred seasoning
For the Guacamole:
- 2 Avocados
- 1 Tomato, diced
- ¼ cup Red Onion, diced
- ¼ cup Fresh Cilantro, chopped
- 1 Large Jalapeño, diced
- 3 tbsp Lime Juice
- 3 tbsp Pineapple Juice
- Salt, to taste
For the Cheese:
- Queso Fresco (one small wheel or block)
Additional Ingredients:
- Brioche Buns
- Arugula (optional)
- Green Onions, for garnish
Instructions
- Preheat your Ninja Woodfire Grill to 200°F (93°C) for smoking.
- Form the ground beef and chorizo into 4-ounce balls, mixing gently without overworking the meat.
- Smoke the beef and chorizo balls along with the queso fresco for about 20 minutes to impart a mild smoky flavor.
- Meanwhile, prepare the guacamole by mashing avocados and folding in tomato, onion, cilantro, jalapeño, lime juice, pineapple juice, and salt. Refrigerate until ready to use.
- Increase the Woodfire to high for searing. Slice the chorizo into thin discs and grill until crispy, then set aside.
- Place the smoked meatballs on a hot griddle. Using parchment and a burger press, smash each ball thin. Season with Dad Dust and salt, and cook until crispy edges develop before flipping.
- Top one patty with a slice or crumbled smoked queso fresco and close the lid briefly to melt.
- Wipe down the griddle, then toast the brioche buns until lightly golden.
- Assemble the burgers: bottom bun, a layer of guacamole, a plain patty, the cheese-topped patty, more guacamole, crispy chorizo discs, arugula (if using), and the top bun. Garnish with green onions if desired.
Video
Nutrition
Ingredient and Equipment Notes
If you enjoyed this recipe, consider the listed equipment for convenience: a woodfire-capable grill or smoker, a good griddle surface for smashing, and a burger press with parchment for clean, even patties.
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