This thick and juicy queso burger is served in a bun with lettuce, tomato, pickled onions, a beautiful slice of queso frito (fried cheese) and a good slather of mayo-ketchup sauce. This is the summer burger you need in your life!
Nothing screams summer better than a good old, thick and juicy Burger. I mean, don’t get me wrong, I would take a good burger with a nice cold beer any day. But there is something about having it during the summertime that makes it just way better.
Enjoying different burger variations is really one of my life’s quests, and let me tell you, this burger is amazing! The fried cheese takes it to a whole other level!
Topped with Pickled Onions and slathered in mayo-ketchup sauce, this is one burger you need to make immediately!
Ingredients
How to make a Queso burger
- Season beef with salt, pepper, oregano and homemade sofrito. Divide the meat into four. Take ¼ of a pound of the meat and roll into a ball with the palm of your hands. Then, press lightly to make into patties.
- Cook the beef in a hot pan over medium high heat for about 3-4 minutes in each side. Remove from the pan and set aside.
- In a separate pan, heat vegetable oil over medium high heat. Add cheese. Cook each side until golden brown, about 2 minutes each side. Remove from the heat and set aside.
- In a small bowl, mix mayonnaise, ketchup and garlic powder until well combined.
- Toast the burger buns slightly and start building your burger. Top the bun with lettuce, tomato, burger, fried cheese and pickled onions. Add a good slather of the mayo-ketchup sauce to the top bun and place on top.
Frequently Asked Questions
These queso burgers are best served as soon as they are ready, but you can get ahead of things by making the patties beforehand. The uncooked patties will keep well covered in the fridge for up to 24 hours before grilling. Cooked patties will keep well for 4 days and can be reheated in the oven, though they are best served as soon as they are cooked.
The cheese should be fried and served straight away for the best texture.
I made these burgers with queso de freir, which is quickly fried on each side until golden brown. This Dominican cheese has a salty flavor and a high melting point so it’s great for grilling and frying.
If you can’t get queso de freir, queso blanco works well, but has a milder flavor and halloumi will also do the job nicely.
Recipe Notes and Tips
- Don’t overwork the burger mix. The ingredients should be combined, but over mixing can result in dry and chewy burgers.
- Make sure that the oil in your pan is hot before cooking the burger patties. This will help them to get really nice and browned and they will cook through evenly.
- Let your burgers rest for a few minutes before adding to the buns. This helps the fats redistribute so you will have extra juicy burgers.
More Summer Recipes
Queso Frito Burgers
Author:
Thick, juicy burger with lettuce, tomato, pickled onions, a beautiful slice of queso frito and a good slather of mayo-ketchup sauce.
Instructions
-
Season beef with salt, pepper, oregano and homemade sofrito. Divide the meat into four. Take ¼ of a pound of the meat and roll into a ball with the palm of your hands. Then, press lightly to make into patties.
-
Cook the beef in a hot pan over medium high heat for about 3-4 minutes in each side. Remove from the pan and set aside.
-
In a separate pan, heat vegetable oil over medium high heat. Add cheese. Cook each side until golden brown, about 2 minutes each side. Remove from the heat and set aside.
-
In a small bowl, mix mayonnaise, ketchup and garlic powder until well combined.
-
Toast the burger buns slightly and start building your burger. Top the bun with lettuce, tomato, burger, fried cheese and pickled onions. Add a good slather of the mayo-ketchup sauce to the top bun and place on top.
-
Serve immediately.
Notes
- Don’t overwork the burger mix. The ingredients should be combined, but over mixing can result in dry and chewy burgers.
- Make sure that the oil in your pan is hot before cooking the burger patties. This will help them to get really nice and browned and they will cook through evenly.
- Let your burgers rest for a few minutes before adding to the buns. This helps the fats redistribute so you will have extra juicy burgers.
Nutrition
Calories: 641kcalCarbohydrates: 30gProtein: 32gFat: 43gSaturated Fat: 18gCholesterol: 104mgSodium: 1099mgPotassium: 630mgFiber: 3gSugar: 7gVitamin A: 1144IUVitamin C: 12mgCalcium: 330mgIron: 4mg
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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