Queso Cheese Burgers With Avocado And Pico De Gallo by Anna Marie - Musely
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Queso Cheese Burgers With Avocado And Pico De Gallo

posted in Food & Drink > Recipes
  • burgers

    1 pound ground beef
    1/2 teaspoon salt
    1/2 teaspoon pepper
    8 ounces havarti cheese, sliced
    4 to 6 brioche or sesame seed buns (depending on your size preference)
    1 cup cherry tomatoes, quartered
    1/4 sweet onion, diced
    1/4 cup fresh chopped cilantro
    1 lime, juiced
    2 avocados, thinly sliced
    1/3 cup jalapeno pepper slices, for serving
    spring greens for serving

  • queso cheese

    1 tablespoon olive oil
    1 tablespoon unsalted butter
    1/2 sweet onion, diced
    2 garlic cloves, minced
    1/8 teaspoon salt
    1/8 teaspoon pepper
    1 cups half and half
    2 tablespoons cornstarch
    16 ounces sharp white cheddar cheese, freshly grated
    8 ounces monterey jack cheese, freshly grated

  • burgers

    Place the beef in a bowl and season with the salt and pepper. Mix with your hands to incorporate, forming 4 to 6 patties, whichever size you wish and whatever size fits your bun. Heat a large skillet (or the grill, your preference) over medium heat and add the olive oil and butter. Cook the patties until browned on both sides and your desired doneness is reached. I do about 3 to 4 minutes per side for medium-well, but it will depend on how think your burgers are.

  • In a bowl, mix together the tomatoes, onion, cilantro and lime juiced, stirring well. Season with a pinch of salt and pepper.

    To assemble your burgers, cover the bottom bun with avocado slices. Place the burger on top and drizzle on lots of queso cheese. Top with the pico and the jalapeños. Serve immediately.

  • queso cheese

    Heat a saucepan over medium heat and add the olive oil and butter. Stir in the onions and garlic. Season with the salt and pepper. Cook until the onion softens, about 5 to 6 minutes. Slowly stream in 3/4 cup of the half and half, whisking the entire time. Toss the grated cheese with 1 tablespoon of the cornstarch. In a bowl, whisk together the remaining 1/4 cup half and half and 1 tablespoon cornstarch until no lumps remain to create a slurry. Stir the slurry into the saucepan and cook for a minute until the milk thickens. Reduce the heat to low.

  • Stir in the grated cheese, one small handful at a time, until melted. Transfer the mixture to a crock, larger bowl or a small crockpot heating on low. Spoon on the burgers and serve the extra with chips!


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