Today is National Cheeseburger Day!
Who doesn’t love a good burger coated with melted cheese running down the side of a meat patty. Instead of your traditional “cheeseburger” I decided to create a twist by making a queso burger. Everyone knows I have an infatuation with Mexican food so why not incorporate it into a burger.
Heaven on a plate….or close enough!
I found out that is was National cheeseburger day on FoodieCrush’s website. She displays a wonderful monthly calendar full of fun stuff throughout the month. Hop on over to her page to check out this downloadable calendar.
Now go out there and eat a cheeseburger!!!!
Yield: 2-3 burgers
1 lb. 80/20 ground beef
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp worcestershire sauce
8 oz. Velveeta Cheese
1/2 cup mild Rotel Tomatoes, drained
1/4 cup milk
1/4 cup mild cheddar cheese
Pico De Gallo
1 medium tomato, chopped
3 Tbsp red onion, diced
1 Tbsp cilantro, diced
1/2 tsp lime juice
2 piches of salt
Additional: whole wheat hamburger buns
In a medium size bowl add all of the ingredients and use your hands to combine everything.
Separate the meat into 2 or 3 patties depending on personal preference.
Heat the grill to a medium heat and cook each patty until done about 20 minutes flipping half way.
Heat a small pot over low/medium heat.
Add the cheese and milk and stir every minute or two.
Pour in the rotel tomatoes along with the other cheese and keep stirring until completely melted.
Turn the heat off and let it sit to thicken.
Pico De Gallo
In a small bowl combine all of the ingredients and stir.
Place in refrigerator until ready to use.
Fixing the burger
Place a piece of meat on top of the bottom bun. Spoon 2-3 helpings of the queso on top of the meat and let it run all over. Get 2-3 spoonfuls of pico and place on top of the queso and then place bun on top.