Skip to main content

Queso Burger


This is one year that I'm actually sad to think that Summer is coming to an end in a few weeks.  Well, unofficial summer that is.  Kids will be going back to school, pools will be closing, Christmas stuff will be on the shelves and more.  The last few weeks have been amazing weather wise, which has made this summer a lot more bearable.  I certainly hope it stays like this when it's seasonally appropriate as well.

As summer unofficially starts closing up shop, many of us will be getting in as many more good moments with our grills as we can.  Especially over the Labor Day weekend.  One of our favorite things to grill is burgers.

Out of nowhere earlier this summer I got a huge desire to put queso on a burger.  I still have no idea why, but it was right there, this urge, just waiting to finally come to fruition.  A week or so later I made my first Queso Burger.  And I've had several more since then.  I literally cannot get enough!  And a bonus is that I usually have enough leftover queso for Rob and I to snack on some nachos late a few nights later!

As always, Rob and I like things a little on the simple side, but there are many things you could do to spice this burger up, pun intended if you add roasted chiles!

Queso Burger
Ingredients:1 lb. ground beef
1 Tablespoon taco seasoning
1/2 cup heavy cream
1/2 cup shredded White American cheese (can be found at the deli, just ask for a chunk, or rip up slices in small-ish pieces)
1/3 cup jalapeno juice
avocado, salsa, peppers, etc. to top as desired
Hamburger Buns

Directions:
Prepare your grill for direct grilling over medium-high heat.

In a large bowl, mix the beef and taco seasoning.  Form the mixture in to equal patties.  Using your thumb, make an indentation in the center of each patty to allow the burger to grill up without bubbling up in the center.

Grill the burgers over direct heat, turning once and cook until done to your liking.  Remove from heat and allow to rest for a few minutes while toasting buns.

In a small saucepan, bring cream to a boil.  Take off of heat and stir in the shredded cheese.  Add jalapeno juice and stir until incorporated

Place queso on top of the bottom bun.  Top with burger, more queso and other desired garnishes, such as avocado slices or salsa.

Source: Coffee and Cannolis original
Labels:

Comments

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully
Post a Comment
Read more

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it
Post a Comment
Read more

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get
4 comments
Read more