Queso Blanco Burger

Add the meat to a large mixing bowl then sprinkle with salt, pepper and hot sauce. Use a fork to carefully mix the meat and seasoning all together without mashing it. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger. Then, set aside in the refrigerator while you make the Queso Blanco cheese sauce.

To make the cheese sauce, heat a medium saucepan over medium heat, add 1 tablespoon of the butter and allow to melt. Once melted, add the diced yellow onions and cook, stirring occasionally for 3-4 minutes or until they turn translucent. Add the second tablespoon of butter, allow to melt and then add the flour. Use a whisk to incorporate the flour into the butter and cook for 1 minute. Next, add the milk, increase the heat to medium-high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted. Finally, add the diced roasted peppers and season with salt and pepper. Keep warm until ready to serve.

To cook the burgers, preheat an outdoor grill, broiler or saute pan to medium then cook the hamburgers for 3 to 4 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes.

To assemble the burgers, place a tablespoon or so of Queso Sauce on each bun bottom then add a couple lettuce leaves, the burger, another couple tablespoons of sauce, a few slices of avocado, Pico de Gallo and cover with the bun tops. Serve immediately.

Note: How to roast peppers: Roasting peppers is so easy – use a grill, open flame or your broiler to burn the heck out of the skins – the skins on the peppers should look black and burnt. Next, remove the peppers from the heat and immediately throw them into a plastic zip lock bag and allow them to steam inside the bag for 15 minutes or so. Finally, take the peppers out of the bag – you will notice the skins are loose and can easily be pulled away from the pepper- remove all the skin and seeds from inside the pepper, then just slice, dice or chop the pepper any way you wish.