avocado
burgers
cheese
chipotle
dinner
lunch
pico de gallo
spicy
main dish
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Playing Two-Cheese Queso Burgers with Spiral of Two Sauces

“The spiral effect of sauces is easiest with condiment squirt bottles easily found at dollar stores or kitchen supply stores or on line from Amazon.com. Cut the tip a bit wide at top for easy swirls.”

 

Ingredients

For the Avo-cream Sauce
  • 1 avocado
  • 1 cup sour cream
  • 1 small handful cilantro (optional)
  • Juice of 2 limes
  • Salt
For the Chipotle Ketchup
  • 1/2 cup chipotle in Adobo sauce
  • 1/2 cup ketchup
For the burgers
  • 2 pounds ground sirloin
  • 2 cloves garlic, finely chopped or grated
  • 3 tablespoons grated white onion
  • Salt and pepper
  • 1 tablespoon (a scant palmful) each cumin, coriander and chili powder, preferred brand Gebhardt’s
  • Canola or olive oil, for drizzling
  • 8 slices yellow/orange cheddar or Colby-Jack
  • Sliced pickled jalapeño peppers
  • 1 cup Pico de Gallo or store-bought salsa
  • 4 slices of yellow/orange American cheese, cut on the thicker side
  • Sesame seed burger rolls, split and lightly toasted
  • Gem lettuce leaves
For the Pico de Gallo
  • 2 tomatoes, seeded and diced
  • 1/2 small onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • Salt
  • A small handful cilantro, finely chopped

Yield

Serves: 4

Preparation

Purée ingredients for the Avo-Cream Sauce in a food processor then transfer to a squeeze bottle. Rinse the processor bowl and return it to the base.
Place the chipotles, adobo sauce and ketchup in the processor and purée. Transfer to a squeeze bottle.
 

Combine beef with garlic, grated onion, salt, pepper, cumin, coriander and chili powder. Form 4 patties that are thinner at the center and thicker at the edges for even cooking.
 
Heat a cast-iron skillet over medium-high to high heat. Drizzle pan with oil and add patties. Cook 5 minutes, flip then top each patty with 2 slices of cheddar or Colby-Jack (layer the slices so they overlap on an angle). Top cheese with a few pickled jalapeños and a couple tablespoons of pico or salsa. Top salsa with American cheese and loosely cover pan with a foil tent to melt cheeses.
 
Place 2 leaves of lettuce on each bun bottom then top with a Queso Burger. Swirl the Avo-Cream sauce and Chipotle Ketchup on top of the burgers and serve with bun top alongside.


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