Recipes

Two-Cheese Queso Burgers with Spiral of Two Sauces

by Rachael Ray 6:25 AM, June 2, 2017

Aired July 4, 2017

Serves 4

“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
 

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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