Queso Burger Recipe

Portion and season

Divide the 1 lb ground beef into four 4-oz balls (this recipe makes two double-smash burgers: two patties per burger). Lightly press each ball flat just to shape; do not compress. Season both sides with kosher salt and black pepper.

Preheat griddle

Heat a large cast-iron skillet or griddle over high heat until very hot (about 5 minutes). Add 1 tablespoon vegetable oil and spread to coat.

Smash and sear

Working in two batches, place two beef balls on the hot surface leaving space between them. Using a heavy spatula or a burger press lined with parchment, firmly smash each ball into a thin patty (about 1/4 inch thick). Cook without moving for 2 minutes until deep brown and crisp at the edges.

Flip and cheese

Flip the patties, immediately top each with a slice of American cheese (use two slices per burger, one per patty). Cook for another 45–60 seconds until cheese melts and patties are just cooked through.

Toast buns & assemble

Spread softened butter on bun cut sides and toast briefly on the griddle until golden. To assemble each burger: place bottom bun, add first cheese-topped patty, immediately spoon 2–3 tablespoons house queso over the patty, add second patty, top with 2 tablespoons pico de gallo, 2 tablespoons fresh guacamole, and a few fried jalapeño rings. Finish with top bun and serve hot.

Make roux

In a small saucepan over medium heat, melt 1 tablespoon butter. Add 1 teaspoon flour and whisk for 30 seconds to cook the raw flour flavor, making a thin roux.

Add milk and melt cheese

Gradually whisk in 3/4 cup whole milk and 1/4 cup half-and-half. Bring to a gentle simmer, whisking until slightly thickened (1–2 minutes). Reduce heat to low, add the cubed white American (or Velveeta) and shredded cheddar in small handfuls, stirring until fully melted and smooth.

Season and finish

Stir in diced green chiles (if using), 1/4 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1/2 teaspoon hot sauce, and 1/4 teaspoon kosher salt. Taste and adjust seasoning. Keep warm on the lowest heat or transfer to a small insulated container until assembly.

Combine 1/2 cup diced tomatoes, 2 tablespoons diced onion, 2 tablespoons chopped cilantro, 1 teaspoon minced jalapeño, 1 tablespoon lime juice and 1/4 teaspoon kosher salt in a bowl. Stir to combine and let sit 10 minutes at room temperature for flavors to meld. Taste and adjust lime or salt if needed.

Halve and pit the avocado, scoop flesh into a bowl and mash lightly with a fork leaving some texture. Stir in 1 teaspoon lime juice, 1/4 teaspoon salt, 1 teaspoon diced red onion, 1 teaspoon chopped cilantro and 1/2 teaspoon minced jalapeño (if using). Taste and adjust salt or lime. Keep covered with plastic touching surface to prevent browning until ready to assemble.

Prepare dredge

In a shallow bowl whisk together 1/2 cup flour, 1 teaspoon cornstarch, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder and 1/2 teaspoon kosher salt. Pour 1/4 cup buttermilk into a separate bowl.

Coat and fry

Heat 1 cup vegetable oil in a small skillet over medium-high until shimmering (about 350°F / 175°C). Working in small batches, dip jalapeño rings first in buttermilk, then dredge in the seasoned flour pressing lightly to adhere. Fry rings for 1–2 minutes per side until golden brown and crisp. Remove with a slotted spoon to a paper-towel-lined plate and season lightly with a pinch of salt while hot.

Drain

Let fried jalapeños rest 1–2 minutes so excess oil drains and they crisp further before using on burgers.