Queso Blanco Burger

Queso Blanco Burger

prep time

minutes
cook time

minute
servings
4

Ingredients

























Cooking Instructions

For burger:


1

Place the meat in a large mixing bowl, then sprinkle with salt, pepper and hot sauce. Use a fork to carefully mix the meat and seasonings together without mashing the meat. Divide the meat into 4 equal portions (about 6 ounces each). Loosely form each portion into a 3/4-inch-thick burger.


2

Heat a grill, broiler or sauté pan and cook the hamburgers for 3 to 4 minutes on each side, until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes.


For queso sauce:


1

About 15 minutes before serving, heat a medium saucepan over medium heat. Add 1 tablespoon of butter and allow to melt. Once melted, add the diced yellow onions and cook, stirring occasionally for 3 to 4 minutes or until they turn translucent. Add the second tablespoon of butter, allow it to melt and then add the flour. Use a whisk to incorporate the flour into the butter and cook for 1 minute.


2

Next, add the milk; increase the heat to high; and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted. Finally, add the diced roasted peppers, and season with salt and pepper. Keep warm until ready to serve.


3

Roasting peppers is so easy. Use a grill, open flame or your broiler to burn the heck out of the skins—the skins on the peppers should look black and burnt. Next, remove the peppers from the heat and immediately throw them into a plastic zipper bag, allowing them to steam inside the bag for 15 minutes or so. Finally, take the peppers out of the bag—you will notice the skins are loose and can easily be pulled away from the pepper. Remove all the skin and seeds from inside the pepper, then just slice, dice or chop the pepper any way you wish.


For pico de gallo:


1

No more than 45 minutes before serving, place first 4 ingredients in a bowl; add the desired amount of lime juice, and season with salt and pepper.


2

To assemble: Place a tablespoon or so of queso sauce on each bun bottom. Add a couple lettuce leaves, the burger, another couple tablespoons of sauce, a few slices of avocado and the pico de gallo; cover with the bun tops and serve immediately.


Ingredients

























Cooking Instructions

For burger:


1

Place the meat in a large mixing bowl, then sprinkle with salt, pepper and hot sauce. Use a fork to carefully mix the meat and seasonings together without mashing the meat. Divide the meat into 4 equal portions (about 6 ounces each). Loosely form each portion into a 3/4-inch-thick burger.


2

Heat a grill, broiler or sauté pan and cook the hamburgers for 3 to 4 minutes on each side, until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes.


For queso sauce:


1

About 15 minutes before serving, heat a medium saucepan over medium heat. Add 1 tablespoon of butter and allow to melt. Once melted, add the diced yellow onions and cook, stirring occasionally for 3 to 4 minutes or until they turn translucent. Add the second tablespoon of butter, allow it to melt and then add the flour. Use a whisk to incorporate the flour into the butter and cook for 1 minute.


2

Next, add the milk; increase the heat to high; and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted. Finally, add the diced roasted peppers, and season with salt and pepper. Keep warm until ready to serve.


3

Roasting peppers is so easy. Use a grill, open flame or your broiler to burn the heck out of the skins—the skins on the peppers should look black and burnt. Next, remove the peppers from the heat and immediately throw them into a plastic zipper bag, allowing them to steam inside the bag for 15 minutes or so. Finally, take the peppers out of the bag—you will notice the skins are loose and can easily be pulled away from the pepper. Remove all the skin and seeds from inside the pepper, then just slice, dice or chop the pepper any way you wish.


For pico de gallo:


1

No more than 45 minutes before serving, place first 4 ingredients in a bowl; add the desired amount of lime juice, and season with salt and pepper.


2

To assemble: Place a tablespoon or so of queso sauce on each bun bottom. Add a couple lettuce leaves, the burger, another couple tablespoons of sauce, a few slices of avocado and the pico de gallo; cover with the bun tops and serve immediately.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next