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.
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.
This recipe only makes one burger, but it can easily be re-created for a crowd. Plan on purchasing 1/2 pound of ground beef for each guest.
1/2 pound ground beef
Hamburger bun, insides buttered
Shredded red cabbage, dressed with fresh lime juice and salt
- 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.
- Place the bun open-faced on a plate. On the bottom half, spoon a few tablespoons of queso, followed by the burger, cabbage, and jalapeño slices.
- Main Dishes, Beef
- North American
- 1 burger