The Cheese You Haven't Tried on Your Hamburger Yet . . .
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I'm Texan, and as any Texan will attest, you really aren't living unless you're frequently eating barbecue, Shipley Do-Nuts, and chile con queso. My brisket and doughnut-hole days have slowed down, but queso . . . put me in front of a bowl, and I turn into Winnie the Pooh near a jar of honey. That's why this grilling season, I had to find more ways to incorporate the dip — the first being a hamburger.
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I attempted to make it Juicy Lucy style . . . unfortunately, the Velveeta cheese just seeped into the burger meat rather than melting wondrously in the center. So don't do that! Instead, simply dollop a sizable scoop of queso onto your bun before plopping the burger on top. As for the other garnishes, sliced tomato and lettuce are fine — but I gave my burger a spin with red cabbage and sliced jalapeño. You do you.
Queso-Dip Hamburger
Anna Monette Roberts, POPSUGAR Food
INGREDIENTS
- Burger
- 1/2 pound ground beef
- Kosher salt
- Hamburger bun, insides buttered
- Garnishes:
- Queso dip
- Jalapeño slices
- Shredded red cabbage, dressed with fresh lime juice and salt
INSTRUCTIONS
Preheat your grill, grill pan, or panini press. Take a look at your hamburger bun, and with the ground beef, form a hamburger patty that is slightly larger than the bun (the meat shrinks as it cooks). Liberally salt the patty.
Once the grill is hot, grill the hamburger patty 4 minutes (for medium rare) and up to 5-6 minutes (medium well). Once the juices pool on the top of the patty, flip and cook for another 4-5 minutes. Meanwhile, toast the buttered buns facedown on the grill for 2-3 minutes.