For Pico de Gallo :
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeño pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
1 teaspoon lime juice
pinch of salt
For guacamole :
2 small or 1 large avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeño
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt
For Chili Queso :
3 ounce ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16 ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
For burger :
2 lb ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapeños, sliced
Make the pico de gallo by combining all of the for the pico in a small bowl and mixing well. Cover bowl and chill in the refrigerator.
Make the guacamole :
In a small bowl, mash up most of the avocado, being sure to leave several un-mashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator.
Make the chili queso:
In another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Work the dry ingredients into the ground beef by hand. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it’s brown, then set aside.
Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat.
Preheat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat.
Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty.
Build the burger open-faced in the following order starting with the bottom bun:
On the bottom bun :
1/2 cup shredded lettuce – hamburger patty – 2 tablespoons chili queso – 4 or 5 crumbled tortilla chips – 2 teaspoons green onion
On the top bun :
1/2 tablespoon mayonnaise – 2 tablespoons pico de gallo – 2 tablespoons guacamole – 4 jalapeño slices
Serve burger with extra queso and guacamole.
Makes 4 burgers.