- PREP
- COOK
- TOTAL
This burger is over the top, but so delicious. When making burger patties, choose ground chuck or round that is 20% fat content. This makes the juiciest burgers.
You can make the queso sauce up to 3 days in advance. Cool then press plastic wrap directly onto the top of the sauce to prevent a skin from forming. Keep refrigerated. When you want to use it, place it over moderately low heat to slowly warm up.
YOU WILL NEED
QUESO SAUCE3 Anaheim or poblano peppers
1 jalepeño pepper
2 tablespoons butter
1/4 cup chopped onions
1 tablespoon all-purpose flour
1 1/2 cups milk
3 cups grated Monterey Jack cheese
Salt and fresh ground black pepper
BURGERS1 1/2 pounds (680 grams) ground beef chuck or round
Salt and fresh ground black pepper
Butter, as needed
4 burger buns, lightly toasted
1 avocado, pit removed and sliced
1 1/2 cups fresh tomato salsa, see our homemade pico de gallo recipe
DIRECTIONS
- MAKE QUESO SAUCE
- MAKE BURGERS
- TO FINISH
Place peppers onto the grill over moderately high heat. Cook, turning occasionally until most of the skin has blistered and turned dark brown or black.
Transfer peppers to a bowl and cover with plastic wrap so they steam. After 15 minutes peel away the blistered skin from each pepper then remove the stems. Scrape away some or all of the seeds and white membrane inside the peppers depending on how spicy you want the sauce. Chop the peppers into small pieces ready for the sauce.
Melt the butter in a large, high-sided pan over medium heat. Add the onions and cook until softened, about 5 minutes.
Meanwhile, add milk to a large microwave-safe measuring jug and microwave 1 to 3 minutes until warm. Alternatively, you can add milk to a large saucepan over medium heat then heat milk until warm.
Add the flour to the onions and cook, whisking constantly 1 to 2 minutes until the butter smells fragrant and nutty — the color of the butter-flour mixture will be light brown.
While whisking, slowly pour the warm milk into butter and flour mixture. Continue to cook, whisking constantly until the sauce bubbles and thickens.
Remove pan from the heat and add the cheese. Stir until the heat from the sauce melts the cheese. Add the peppers, a pinch of salt and a few grinds of black pepper. Taste for seasoning, and then adjust with additional salt.
Form beef into four 6-ounce hamburger patties. Use your thumb to imprint a dimple into the middle of each burger. (This prevents the middle of the burgers from puffing up while cooking). Season both sides of the hamburgers with salt and pepper.
Melt 1 tablespoon of butter in a cast iron pan over medium heat. Cook hamburger patties, 3 to 4 minutes on each side, depending on how well done you like it. Or grill burgers on an outdoor grill. Rest burgers covered loosely with aluminum foil for 5 minutes then serve with sauce and toppings.
Assemble burgers. Spread a little queso sauce onto bottom halves of each bun. Place the hamburger patty on the bottom half and add a quarter of avocado and salsa. Top with more queso sauce and the top of the bun.
ADAM AND JOANNE'S TIPS
- Burger Doneness: Rare = 120 degrees F; Medium-Rare = 130 degrees F; Medium = 140 degrees F; Medium-Well = 150 degrees F; Well Done = 160 degrees F
