Would you like a little burger with your cheese?
This one is for the people who care more about the cheese than the patty. Hands up if that’s you.
I have about fifty hands raised.
The only thing that rivals cheese on a burger is guacamole. Right? RIGHT.
Imagine an 85-degree evening after a day of yard work and cold water. For dinner you sit down to a burger smothered in warm, silky queso with an ice-cold beer. It feels indulgent and perfectly summery — and exactly the kind of meal you want to savor, not overdo so it stays special.
Yes, I’m into caps lock today. FYI.
If it were up to Eddie, we’d have burgers three times a week — simple grilled patties on whole wheat buns with a little cheese, and a Five Guys run once a week on top of that. I love burgers too, especially a great one, but I don’t always need them. Sometimes a veggie burger hits the spot because of the texture.
But what I really care about is the CHEESE. And bacon, naturally.
One of my favorite burgers I’ve shared here combines sautéed mushrooms, dijon aioli and arugula — so much flavor. But now there’s a new contender for the top spot: a burger decadently covered with warm cheese dip.
Yep. Cheese dip on your burger.
There are a few ways to serve these. The best — though slightly less convenient — is to make the queso close to mealtime so it stays melty and spoon it onto the burgers right before serving. That works well for weeknights or small gatherings.
If you need a simpler approach for a bigger group, assemble the burgers about an hour ahead, wrap them in foil (Five Guys–style) and keep them warm. The cheese will melt around the burgers and still taste amazing.
You can also keep the queso warm in a crockpot, stirring occasionally and thinning it with a splash of half-and-half if it gets too thick, until you have lovely cheese ribbons.
One caveat: Velveeta is an option if you want ultra-smooth, fuss-free melting. I tend to prefer real cheese, but Velveeta is reliable and crowd-friendly — especially if you want to make a lot quickly.
Top each burger with fresh pico de gallo instead of sliced tomato and raw onion. Layer butter lettuce and avocado on the bottom bun, add pickled jalapeños on top, spoon on the queso and you’re set. Party time.
Queso Cheese Burgers
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Ingredients
Burgers
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 to 6 brioche or sesame buns, depending on size
- 1 cup cherry tomatoes, quartered
- 1/4 sweet onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 avocados, thinly sliced
- 1/3 cup jalapeño slices, for serving
- spring greens for serving
Queso Cheese
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 sweet onion, diced
- 2 garlic cloves, minced
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup half and half
- 2 tablespoons cornstarch
- 16 ounces sharp white cheddar, freshly grated
- 8 ounces Monterey Jack, freshly grated
Instructions
Burgers
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Place the beef in a bowl and season with salt and pepper. Mix gently with your hands and form 4 to 6 patties to fit your buns. Heat a large skillet or preheat the grill over medium. Add a bit of olive oil and butter, then cook the patties until browned on both sides and cooked to your preferred doneness (about 3–4 minutes per side for medium-well, depending on thickness).
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In a bowl, combine the quartered tomatoes, diced onion, chopped cilantro and lime juice. Season with a pinch of salt and pepper and stir to combine for a fresh pico.
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Assemble the burgers by layering avocado on the bottom bun, adding the patty, then spooning on plenty of queso. Top with pico and jalapeños. Serve immediately.
Queso Cheese
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Heat a saucepan over medium and add the olive oil and butter. Sauté the diced onion and garlic with salt and pepper until the onion softens, about 5–6 minutes. Slowly stream in 3/4 cup of the half and half while whisking. Toss the grated cheeses with 1 tablespoon cornstarch. In a small bowl, whisk the remaining 1/4 cup half and half with the other tablespoon of cornstarch until smooth to make a slurry. Stir the slurry into the pan and cook until the milk begins to thicken, then reduce heat to low.
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Add the grated cheese a handful at a time, stirring until fully melted and smooth. Keep warm in a crockpot or warm bowl, stirring occasionally. Spoon the queso over the burgers and serve any extra with chips.
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Smooches!