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Sunny's Diablo Diablo Diablo Burger
- Level: Intermediate
- Total: 4 hr 30 min (includes freezing time)
- Active: 30 min
- Yield: 6 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 816
- Total Fat
- 56 g
- Saturated Fat
- 24 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 48 g
- Cholesterol
- 182 mg
- Sodium
- 900 mg
- Level: Intermediate
- Total: 4 hr 30 min (includes freezing time)
- Active: 30 min
- Yield: 6 burgers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 816
- Total Fat
- 56 g
- Saturated Fat
- 24 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 48 g
- Cholesterol
- 182 mg
- Sodium
- 900 mg
Ingredients
Directions
- Line a small baking sheet or plate with parchment paper. Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet. Freeze for at least 4 hours, or you can do this step the day before and freeze overnight.
- When ready to make the burgers, preheat a grill or grill pan to medium high.
- Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper. Gently mix with your less dominate hand until just combined. Divide the mixture into 6 equal portions. Take 1 portion and flatten slightly. Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover. Repeat with the remaining portions.
- Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes. Then, gently flip and cook the burgers on the other side just 2 minutes more. Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns.
- Brush the cut side of each bun with some of the melted butter. Grill the buns buttered-side down until golden and toasted.
- Sprinkle the avocado slices with the lime juice and a sprinkle of salt. In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat.
- Build the burgers by starting with a bottom bun, then add a slice of pepper Jack cheese, a burger, avocado slices, a mound of dressed lettuce and a top bun. Repeat with the remaining ingredients.
Cook’s Note
You can always divide the beef into 12 even mounds and flatten them. Then for each burger, sandwich a portion of the nacho cheese between 2 mounds of beef and pinch the edges. Or, if you have a burger-stuffing gadget, use that on the setting to make the thinnest patty possible.
