Jalapeno Cheddar Queso Burgers
These burgers were such a vibe! Grilled brioche, smashed avo, Impossible patties, aged cheddar & jalapenos, silky queso, the whole nine yards. I kept extra queso handy for dunking the burgers also because extra cheese is always a good thing.
PREP TIME
10 minutes
COOK TIME
15 minutes
INGREDIENTS
13
Serves: 2
Ingredients
- 2 whole2 whole2 whole Hamburger Buns, Brioche Buns
- 0.666 cup0.666 cup0.666 cup Queso Blanco, I used Casa Bonita White Cheese & Jal Queso.
- 1 whole1 whole1 whole Extra Virgin Olive Oil
- 2 whole2 whole2 whole Plant-Based Burger Patties - Impossible
- 1 whole1 whole1 whole Burger Seasoning - The Keg
- 6 pieces6 pieces6 pieces Aged Cheddar Cheese, White cheese cut from the brick
- 2 whole2 whole2 whole Jalapeño Pepper, sliced
- 1 whole1 whole1 whole Avocado
- 4 pieces4 pieces4 pieces Butter Lettuce, I used Bib Lettuce. More if desired.
- 0.25 whole0.25 whole0.25 whole Red Onion, sliced
- 1 whole1 whole1 whole Sriracha Mayonnaise, I used Nandos Perinaise
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add about 2/3 C Queso to a small pot and cover. Set to medium low and warm until hot and silky. Reduce to low and keep covered if needed until everything else is ready.
- In the meantime, add a couple tablespoons EVOO to a non-stick skillet set to about medium. Once heated, season both sides of your patties with the burger seasoning & a sprinkle of salt & pepper. Press three - four jalapeno slices on to one side of each patty and place them jalapeno side down in your hot skillet to fry up. Let your burgers cook 4 - 5 minutes, flip, and continue for another few minutes until they're nice and crisp / browned. Flip them one last time and lay out 3 - 4 slices of aged cheddar on top along with a couple slices of jalapeno. Turn the heat off of your skillet and add a splash of water to the lid for the skillet & flip that on to cover. The water will rapidly steam off, melting your cheese in no time. Keep covered while you grill your buns.
- Heat your grill pan and brush your buns with EVOO. Once heated, press the buns onto the hot skillet and grill for a couple minutes until gorgeously golden and crisp.
- ASSEMBLY - Start by splitting your avo and mashing half on each bottom bun. Season with a pinch of salt. Next, a couple pieces of your crisp lettuce. Then, your cheesy jalapeno patty followed by spooning over some of that melty, silky queso. Any leftover queso is to be used for dunking your delicious burgers into. Pile some red onion slices on top of your cheesy patties and slather some Nando's Perinaise on your top bun.
- Close them up, serve, and ENJOY!
Notes
- If needed, heat up additional queso for dunking in the event that there isn't enough left after smothering your burgers.
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My Notes:
About This Recipe
Show nutritional information
Entrées Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 703 |
| Fat: | 56 g |
| Carbohydrates: | 16 g |
| Protein: | 32 g |
| Cholesterol: | 18 g |
| Sodium: | 1802 mg |
| Fiber: | 3 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Jalapeno Cheddar Queso Burgers”
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Scrumptious!
Thanks Debbie! That queso is my new fave ingredient!