Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. Pico de Gallo:

  3. 2 medium tomatoes -- diced

  4. 1/2 cup diced Spanish onion

  5. 2 teaspoons chopped fresh jalapeno pepper -- seeded and de-ribbed

  6. 2 teaspoons finely minced fresh cilantro

  7. 1 Pinch salt

  8. Guacamole:

  9. 2 small or 1 large Haas avocado

  10. 2 tablespoons sour cream

  11. 1/4 cup diced tomato

  12. 1/2 teaspoon diced jalapeno

  13. 1/4 teaspoon chopped fresh cilantro

  14. 1/4 teaspoon lemon juice

  15. 1/8 teaspoon salt

  16. Chili Queso:

  17. 3 ounces ground beef

  18. 1 teaspoon all-purpose flour

  19. 1 pinch salt

  20. 1 pinch ground black pepper

  21. 1 bottle Cheez Whiz -- (16 ounce)

  22. 2 tablespoons milk

  23. 1/2 teaspoon chili powder

  24. 1/2 teaspoon cumin

  25. 1/2 teaspoon paprika

  26. 2 pounds ground beef

  27. 4 large sesame seed buns

  28. 2 cups iceberg lettuce -- shredded or chopped

  29. thin

  30. 2 tablespoons mayonnaise

  31. 1 green onion -- chopped

  32. 16 tortilla chips -- (16 to 20)

  33. 2 fresh jalapenos -- sliced (2 to 3)

Instructions Jump to Ingredients ↑

  1. First make the pico de gallo. This is easy. Just combine all of theingredients for the pico in a small bowl and mix well. Cover bowl andchill in the refrigerator.

  2. Now we'll make the guacamole. In a small bowl, smash up most of theavocado, but be sure to leave several unsmashed chunks. Add theremaining ingredients for the guacamole to the avocado and mix well.

  3. Cover bowl and chill in the refrigerator, next to the pico.

  4. Next we'll make the chili queso. In yet another small bowl, mixtogetherground beef, flour, a pinch of salt, a pinch of black pepper, and apinch of chili powder. Use your hands to work the dry ingredients intothe ground beef. Brown the beef in a small skillet over medium heatfor about 5 minutes. Use a spoon or spatula to crumble the beef as itcooks. Cook until it's brown, then set aside.

  5. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milkand cheese has been combined, add the remaining queso ingredients.

  6. Heat while stirring often until cheese is smooth and creamy,then cover saucepan and remove it from the heat.

  7. Pre-heat a griddle or large frying pan over medium heat. Lightly butterthe face of each bun and brown the buns face-down on the heat.

  8. Separate the ground beef into four 1/2-pound portions. Roll eachportionof meat into a ball and then pat the meat down into a circular pattyslightly larger in diameter than the hamburger buns. Cook the hamburgerpatties for 5-10 minutes per side, until done. Lightly salt and peppereach burger patty.

  9. Build the burger open-faced in the following order starting withthe bottom bun:

  10. On Bottom Bun:

  11. 1/2 cup shredded lettucehamburger patty2 tablespoons chili queso4 or 5 crumbled tortilla chips2 teaspoons green onionOn Top Bun:

  12. 1/2 tablespoon mayonnaise2 tablespoons pico de gallo2 tablespoons guacamole4 jalapeno slicesServe burger with extra queso and guacamole. May also serve french frieson the side and use the chili queso for di


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