Queso Fundido Burger

Happy New Year!! I hope your new year is starting off right. I know it is the time of year when people make resolutions for the coming year. I, on the other hand, don't follow this tradition. My resolutions always tend to be the same, eat healthier, work out more and lower the amount of diet pepsi I put into my body. I have been trying to do this for a few years, so I don't really make it a big change at the first of the year. I just try to be healthier.

This recipe, however, is not that healthy. It does have vegetables in it, so I guess you can count that as a healthy aspect to them. I saw this burger on Elly Says Opa's Best of 2010 post. They looked so good and had an ingredient that I couldn't pass up, chorizo. These burgers are absolutely fabulous. Michael even said they were a home run!! Go me. I really urge you to go to your kitchen and make these right now. You honestly will not be disappointed. Enjoy!!

Queso Fundido Burger
Printer Friendly Recipe
Source: Elly Says Opa! adapted from Rick Bayless

2 medium poblano chilies
2 tsp. canola oil
1 medium yellow onion, sliced 1/4″ thick
2 cloves garlic, minced
1 lb. ground beef
1/2 lb. chorizo, removed from casings, cooked/crumbled and cooled
1-2 chipotles in adobo, finely minced (I used 1/2 of a chipotle)
salt
4 thick slices chihuahua, Monterey jack, or asadero cheese
4 hamburger buns, lightly toasted

Place the chilies over a gas flame (you could also do this under the broiler), turning occasionally, until well-charred on all sides, about 5 minutes. Place the chilies in a bowl and cover with a towel or plastic wrap. Once cool enough to handle, rub the skin off and slice into strips, removing the stem and seeds.

Heat the oil in a skillet over medium heat. Add the onion and sauté until it begins to brown, 7-8 minutes. Stir in the poblano strips and the garlic and cook for two minutes. Season with salt and set aside, but keep them warm.

Combine the ground beef, chorizo, chipotle, and about a tsp. of salt until combined. Form the mixture into four patties.

Grill over medium high about 4-5 minutes total for medium rare. Spoon the poblano/onion mixture on top of the burgers, and then top each with a slice of cheese. Close the lid and continue cooking until the cheese has melted, about one minute. Serve on toasted buns.