| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 burgers |
Ingredients
- 1 tablespoon canola oil
- 1 1/2 pounds ground chuck (80 percent lean)
- Kosher salt and freshly ground pepper
- 8 thin slices of white American cheese or Homemade Queso, recipe follows
- 4 hamburger buns, split and lightly toasted
- Lettuce leaves, sliced tomato, onion and pickles, BBQ potato chips, Dijon mustard and ketchup, for garnish (if using American cheese; optional)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, plus more as needed, heated
- 1 cup grated Monterey Jack from a wedge (not pre-grated)
- 1 cup grated white sharp cheddar from a wedge (not pre-grated)
- 1/4 cup freshly grated Parmesan
- Kosher salt and freshly ground pepper
- Pinch of cayenne pepper
Instructions
- 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.
- 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.
Nutrition Facts
| 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 |
Reviews
You have to have this delish burger recipe on hand. Mine aren’t like Bobby’s but oh-so-close enough.
Yum