Rick Bayless's Queso Fundido Burgers

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Rick Bayless’s Queso Fundido Burgers

Rick Bayless has lots of cred for his Mexican food and here’s a sample of why. He went on to win Top Chef (U.S.A.) in the first season. Recipe from How to Cook like A Top Chef by Bravo Media. – Mia Stainsby

Trio of Guacamoles:

6 large, ripe avocados, halved, pitted

2/3 cup (160 mL) fresh cilantro leaves, finely chopped

½ red onion, minced

Juice of 1 lime

Salt

Â½ small mango, peeled, cut into small dice

½ small jicama, peeled, diced

1/3 cup (80 mL) toasted pump-kin seeds, finely ground

1 serrano chili, seeded, coarsely chopped

Queso Fundido Burgers:

Vegetable oil for greasing, plus 2 tablespoons (30 mL)

2 pounds (908 g) ground chuck or rib-eye

1 teaspoon (5 mL) chipotle chili powder

Salt

8 ounces (227 g) Mexican

chorizo, casings removed

1 red onion, sliced into 1/4-inch (5 mm) rings

2 poblano or Anaheim chiles

8 thick slices Monterey Jack cheese

4 brioche buns, toasted

Guacamoles: Scoop flesh from avocados into large bowl; mash until smooth. Mix in cilantro, onion, lime juice and season with salt. Divide among 3 bowls. Mix mango and jicama into first bowl. Mix pumpkin seeds into second bowl. In food processor, finely chop tomatoes and chili, then stir into third bowl.

Burgers: Preheat a grill to medium-high and lightly oil grill rack. In medium bowl, mix ground beef, chili powder and pinch of salt. Divide meat into 4 patties.

Heat a skillet over medium-high heat. Add chorizo and cook until meat is no longer pink, about 10 minutes.

Remove from heat. Set aside. Toss onion rings with 1 table-spoon (15 mL) of the oil. Salt to taste. Cook on grill, turning occasionally until browned.

Grill the chiles until blackened and blistered. Transfer to paper bag to steam for 5 minutes, then peel, seed, slice into 1/4-inch (5 mm) strips.

Grill burgers for 3 minutes on each side. Top each patty with a slice of cheese, a quarter of the chorizo and another slice of cheese. Grill to melt the cheese.

Place each of the burgers on the bottom half of a toasted bun and top with onions and chiles.

Close with bun tops and serve with guacamole.

Makes 4 servings

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