Entrees/

Queso Fundido Burger

Hamburguesa de Queso Fundido
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Votes: 47
Rating: 2.57
I probably shouldn’t admit this, but I went years and years without ever eating a hamburger, that most American of American specialties. I’m not completely sure why, though it probably had something to do with being so completely infatuated with other flavors that eating a hamburger seemed like a step backwards. Then my daughter came along and we somehow bonded over hamburgers. Not just any hamburgers, but ones that were so beautifully executed that we could argue about whether they were or were not the perfect burger. It remained our private debate, never spilling into my life as a professional chef. Until I was asked to participate in one of those culinary challenges that have become part of every chef’s life nowadays. A hamburger challenge. I couldn’t imagine not weaving in the classic Mexican flavors I love so much, crowd pleasing flavors I knew could win a competition. Flavors like the traditional Mexican queso fundido, melted cheese with chorizo sausage and roasted peppers. So, for those very special moments, I offer my mash up between the rich-and-delicious, gooey-melty queso fundido and a classic American burger. Cultural exchange never tasted better, unless, of course, it also includes a big spoonful of roasted tomatillo salsa.
Servings: 4
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Ingredients

  • 2mediumfresh poblano chiles
  • 8ouncesfresh Mexican chorizo sausage, removed from its casing if there is one
  • 1tablespoon vegetable oil
  • 1medium onion, sliced 1/4-inch thick
  • 2 garlic cloves, finely chopped
  • 1 1/2pounds ground chuck (chuck offers a beefy flavor and richness I like for special occasions when these burgers are appropriate; you can choose a leaner cut if that makes sense for you)
  • 1 to 2canned chipotle chiles en adobo, finely minced, seeded if you wish
  • 8thick slices Monterey Jack Cheese
  • 4 hamburger buns, lightly toasted

Instructions

Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel and let cool. Rub off the blackened skin and pull out the stems and seed pods. Cut into 1/4-inch strips.

Set a large (10-inch) skillet over medium.  Add the chorizo and cook, breaking up large chunks, until the chorizo is beginning to brown and is cooked through, about 10 minutes.  Scrape on to a plate lined with paper towels and let cool.  Return the skillet to medium heat, measure in the oil and add the onion. Cook, stirring frequently until it begins to brown, 7 or 8 minutes. Stir in the garlic and poblano and cook for 2 minutes. Taste and season with salt, usually about 1/2 teaspoon. Scrape the rajas into a bowl and cover to keep warm.

In a large bowl, combine the ground beef, the cooled chorizo, the chipotles and 3/4 teaspoon salt. Mix thoroughly but lightly (to keep from turning out an overly compact texture). Divide into 4 portions, lightly pressing them into patties the size of your buns.

Heat a gas grill to medium-high on one side, medium on the other; or light a charcoal fire and let it burn until the charcoal is covered with white ash (and still quite hot), then bank the coals to one side.

Lay the hamburger patties on the hottest side of the grill and cook until the grill grates have seared beautiful marks on one side, about 2 minutes if your grill is quite hot, then flip and cook until the hamburger is a little less done than you like (usually a couple of minutes longer for rare to medium rare). Move the burgers to the cooler side of the grill. Lay one piece of cheese on top of each burger, top with a portion of the warm rajas and then another piece of cheese. Close the lid and continue cooking until the cheese has melted, about 1 minute. Remove from the grill and place on a toasted bun. Serve immediately.

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Comments

  1. Hi Rick and Laine (sorry if that is spelled wrong),
    I am making a grocery list right now! I am making queso fundido burgers and corn on the cob and strawberry shortcake for dinner.
    My husband is from Mexico City and I lived there for 4 years so when your show is on we just sit there and drool because we know how awesome it is. I have quite a few recipes that I collected from friends and my father in law and sisters in law. I consider myself a pretty good Mexican chef but I love learning new things and seeing Mexico.
    I am from Toledo, Ohio but I live in a suburb of Atlanta now so I am not any where near Chicago. Too bad for me :)
    Thanks for your recipes!
    Amy

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