Queso Blanco Cinco De Mayo Burger
Ingredients
For the Burgers
- 1 lb. ground hamburger
- Garlic salt to taste
- Onion powder to taste
- Seasoned salt to taste
For the Queso Dip
- 1 tbsp. olive oil
- 1/2 c. diced white onion
- 1 medium jalapeño deseeded & diced
- 2 medium poblano pepper roasted and diced
- 10 oz. white American cheese shredded (find this cheese at the deli counter)
- 6 oz. Pepper Jack cheese shredded
- 1/2 c. milk
- 1/2 c. freshly chopped cilantro
- 2 roma tomatoes seeds removed and diced
Optional Toppings
- Lettuce
- Chopped tomatoes
- Chopped Onion
Instructions
For the burgers
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Heat grill to medium-high.
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Divide hamburger in to eight equal balls. Flatten and season both sides.
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Grill to desired doneness. Remove from heat.
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Top with lettuce, tomato, onion & Queso Blanco dip.
For the Queso Blanco dip
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Heat oil in a medium sauce pan over medium-high heat.
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Cook the onion and jalapeño pepper until softened, about 3-5 minutes; reduce heat to medium-low.
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Stir in the roasted poblano pepper. Add the shredded cheese and milk. Stir until mostly melted. Stir in the tomatoes and chopped cilantro.
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Serve with chips immediately or transfer to a crockpot to keep warm.
Recipe Notes
You'll find your white American cheese at the deli counter. I bought both the white American and the pepperjack at the counter in chunks (instead of slices). Then, when I got home I just ran the chunks through my food processor and quickly shredded it.
Adapted from Two Peas & Their Pod