Tucson Is Melting* Recipe

Form patties

Divide the ground beef into four equal portions (about 4 oz / 113 g each). Gently form into patties about 3/4" thick, making a slight indentation in the center of each with your thumb. This helps them keep shape while cooking.

Season both sides of each patty evenly with the kosher salt and freshly ground black pepper. Chill the patties in the refrigerator while you prepare the other components, at least 10 minutes (this tightens the meat and helps retain juices).

Cook patties

Heat a heavy skillet or griddle over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Add the patties (do not crowd the pan) and cook undisturbed 3–4 minutes until a brown crust forms. Flip and cook 3–4 more minutes until done through; for ground beef target 160°F (71°C) internal temperature. During the last 60 seconds of cooking, proceed to spoon the warmed cheddar melt over each patty to fully coat and melt the cheese.

Transfer cooked patties to a resting rack for 2 minutes while you finish other components (resting lets juices redistribute).

Butter one side of each sourdough slice with the unsalted butter.

Toast the buttered slices on a skillet or griddle over medium heat until golden brown and crisp, about 1–2 minutes per side. Keep toasted slices warm in a low oven (200°F / 95°C) while finishing the rest.

Prep cheese

Finely shred the cheddar and toss with 1 tablespoon cornstarch—this helps stabilize the sauce and prevents graininess.

In a small saucepan over low heat, warm the milk and 2 tablespoons butter until the butter melts and the milk is just steaming (do not boil).

Whisk a small spoonful of the warm milk into the reserved cornstarch (to make a smooth slurry), then whisk that back into the saucepan. Remove the pan from heat and gradually whisk in the shredded cheddar in batches, stirring until smooth and glossy. Stir in the Dijon mustard and 1/4 teaspoon fine salt. Keep the sauce warm on the lowest heat setting (or in a warm water bath) so it stays pourable but does not separate.

Prep vegetables

Core and seed the poblanos; slice into 1/2" wide strips. Peel the onion and slice into 1/2" rings. Separate rings into half-rings if preferred for size matching the burger.

Make batter

In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt and 1/4 teaspoon cayenne. In a separate small bowl, lightly beat the egg with 3/4 cup cold sparkling water. Pour the wet into the dry and whisk until just combined — the batter should be thick enough to cling to the vegetables but still fluid. Keep batter cold until ready to fry (ice bath under the bowl if needed).

Heat oil

Pour about 2–3 cups of vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 1.5–2 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface quickly without burning.

Working in batches, dip poblano strips and onion rings into the batter to coat thoroughly, letting excess drip off, then gently lower into the hot oil. Fry until deep golden and crisp, 2–3 minutes per batch. Don't overcrowd the oil — leave room for circulation.

Transfer fried poblano and onion to a wire rack set over a sheet pan or to paper towels to drain. Keep warm in a low oven (200°F / 95°C) if necessary while you finish the patties.

Place one toasted sourdough slice on a plate, toasted side up.

Set a rested beef patty with melted cheddar on top of the bottom slice.

Top the cheesy patty with a generous handful of crispy poblano strips and several crisp fried onion pieces. If desired, add a second drizzle of cheddar melt over the piled peppers/onion for extra sauciness.

Cap with the second slice of toasted sourdough, press gently and serve immediately while hot and crisp.