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
Serves: 4

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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