Recipe courtesy of Bobby Flay
Recipe courtesy of Bobby Flay
Watch how to make this recipe.
Burger 101
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- Level: Easy
- Total: 30 min (if making queso)
- Active: 30 min
- Yield: 4 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 234
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 59 mg
- Sodium
- 310 mg
- Level: Easy
- Total: 30 min (if making queso)
- Active: 30 min
- Yield: 4 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 234
- Total Fat
- 13 g
- Saturated Fat
- 6 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 59 mg
- Sodium
- 310 mg
Ingredients
Burgers
Homemade Queso:
Directions
- Sliced pickled jalapenos, crushed tortilla chips and pico de gallo, for garnish (if using Homemade Queso)
- Heat your griddle or large cast-iron skillet over high heat. Add the oil and let heat until it begins to shimmer.
- Shape the ground beef with your hands into 4 round patties about 3/4 inch thick; season each burger on both sides with salt and pepper. Make a divot in the center of each burger. Add the burgers to the griddle or skillet, divot-sides up and cook, flipping once, until brown on both sides and cooked to medium doneness, about 8 minutes, total.
- IF USING SLICED CHEESE: Top each burger with 2 slices of the cheese. Carefully, add 1/4 cup of water to the skillet and immediately cover tightly with a lid. If using a griddle, squirt a bit of water from a squeeze bottle then cover 1 burger at a time with a melting dome or metal bowl. Count to 10. Lift the lid or dome. If the cheese is totally melted, place the burgers on the bun bottoms; if not, cover again and count 5 more seconds. Top with lettuce, tomato, onion and pickles, potato chips, Dijon mustard and ketchup, if desired.
- IF USING QUESO SAUCE: Place each burger on a bun bottom and top with a few tablespoons of the queso sauce. Top with the jalapenos, tortilla chips and pico de gallo.
- Cover the burgers with the bun tops and serve immediately.
Homemade Queso:
Yield:
2 cups
- Melt the butter in a medium saucepan over high heat Add the flour and cook, whisking, until pale blond, about 1 minute. Slowly whisk in the 2 cups of hot milk, bring to a boil, then reduce the heat to medium and cook, whisking constantly, until thickened and the raw flour taste has cooked out, about 5 minutes.
- Remove the saucepan from the heat and whisk in all 3 cheeses until smooth. Whisk in more hot milk if the queso is too thick. Season with salt, black pepper and cayenne.
