When I was on vacation a couple of months ago, the resort we stayed at had a great Mexican restaurant. One of the times we ate there, the hostess gave me a Spanish-language menu. I don't speak the best Spanish, but I do alright. It ended up being a great thing, because the Spanish menu had Queso Fundido on it. Turns out the English menu did too, but they called it something like "Melted Cheese Dip." Apparently we were supposed to understand that meant something different than a pot of melted cheese with tortilla chips to dip in them. I knew it was going to be great when the waiter came out with a smoking molcajete filled with the cheesy goodness. I've been searching for similar recipes ever since we got home.
Of course, if I do find one, I'm going to have to find a molcajete to prepare it in, but I'm not concerning myself with that too much. They sell those at Williams Sonoma, right?
Anyway, my search for the perfect queso fundido recipe led me to this recipe. My love of Rick Bayless recipes is no secret. My love of burgers isn't, either. Combine the two? I'm in.
This was a really good burger. The combination of beef, chorizo, and roasted poblano was great. However, the chorizo was a bit strong and I think this burger would also be great without it. I'm considering making them again soon without the chorizo and with ground turkey or chicken instead of ground beef. I'll let you know how that goes.
Queso Fundido Burgers
Recipe by Rick Bayless, adapted
Makes 3-4 burgers
INGREDIENTS
1 poblano pepper
1 large onion, half minced and half sliced
2-3 cloves garlic, minced
1 lb ground beef
1/4 lb chorizo
1 chipotle in adobo, seeded and finely minced
salt & pepper
Sliced Monterrey Jack cheese
toasted buns
DIRECTIONS
To roast the poblano, preheat the oven to 450. Put the poblano in the oven for 5 minutes. After 5 minutes, turn it over and roast it for 5 more. Repeat this process until it's blistered and blackened all over (this took me about 20 minutes).
Take it out of the oven and put it in a ziplock bag for about 20 minutes. After about 20 minutes, take it out of the bag and peel off the skin (it's really more like a combination of peeling and rubbing) and take out the seeds and ribs. Chop the poblano into a small dice.
In a large bowl, combine the ground beef, chorizo, minced onion, garlic, poblano, salt & pepper, and the chipotle in adobo. Divide the meat into 3-4 equal portions (depending on how big of a burger you want).
Heat a large pan over medium heat. Put a couple TBSP of oil in the pan. Put the burgers in the pan and cook for about 5 minutes a side.
Meanwhile, put another couple of TBSP of oil in another pan and cook the sliced onions till not quite yet caramelized.
In another pan or in the oven, toast the buns.
Just before the burgers are done, preheat the broiler.
When the burgers are done, top them with the sliced Monterrey Jack cheese and put under the broiler for a few minutes, until the cheese gets melty and bubbly.
Take out of the oven and put the burgers on the toasted buns. Top with the fried onions and enjoy.
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