Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Spicy Queso Burgers
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 800
- Total Fat
- 58 g
- Saturated Fat
- 21 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 41 g
- Cholesterol
- 157 mg
- Sodium
- 735 mg
Burgers are an iconic part of a summer cookout. This recipe sprinkles a tasteful amount of heat that mashes up the flavors of queso dip with a burger. Thick patties are flavored like chorizo, using cumin, smoked paprika and chipotle chili powder for smoky heat. The burger is topped with a luscious queso sauce, inspired by the flavors of chile con queso. This burger isn’t all about adding lots of heat. We balanced the spicy elements with a creamy avocado lime crema that cools off the palette before your next bite. Finish things off by topping the burger with crispy tortilla strips for added crunch.
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 800
- Total Fat
- 58 g
- Saturated Fat
- 21 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 41 g
- Cholesterol
- 157 mg
- Sodium
- 735 mg
Ingredients
For the Burgers:
For the Queso:
For the Avocado Crema:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Make the burgers: Mix the ground beef, paprika, chile powder, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, the cumin and granulated garlic with your hands in a bowl until combined. Form into six 4-inch patties, about 1/2 inch thick. Make an indentation in the center of each patty with your thumb.
- Preheat a grill to medium-high and oil the grates. Make the queso: Melt the butter in a small saucepan over medium heat. Add the red jalapeño and cook until just softened, about 1 minute. Remove from the heat and stir in the chile powder and cumin until fragrant and combined, about 10 seconds. Stir in the milk, processed cheese and cheddar and cook over low heat, stirring constantly, until melted and smooth. Remove from the heat; cover and keep warm. The sauce will thicken slightly as it sits.
- Make the avocado crema: Combine the avocado, garlic, lime zest and juice, crema, cilantro and a pinch of salt in a food processor and process until smooth.
- Grill the patties, indentation-side up, until marked on the bottom, about 3 minutes. Flip and cook until marked on the other side and slightly firm, 2 to 3 more minutes. During the last minute of cooking, toast the buns, cut-side down, on the grill.
- Assemble the burgers: Spread the avocado crema on the buns; sprinkle with pickled jalapeños. Place lettuce and tomato on the bottom buns and top each with a burger patty. Top with the queso, tortilla strips and the top buns.
