Juicy cheeseburgers stuffed with flavorful taco dip
- pico de gallo
- lettuce
- 4 slices colby jack cheese
- 4 oz cream cheese
- 4 hamburger buns
- tortilla strips
- ranch dressing
- 1 1/3 lbs . ground beef
- 1/2 tsp . ancho chili powder
- 1/2 tsp . fine sea salt
- 1/4 tsp . ground cumin
- 1/4 tsp . ground black pepper
- 1/4 tsp . smoked paprika
- 1/8 tsp . granulated sugar
- 1/8 tsp . onion powder
- Carbohydrate 46.93055909017 g
- Cholesterol 67.51447541 mg
- Fat 34.20676270944 g
- Fiber 3.41986002238691 g
- Protein 17.95974821983 g
- Saturated Fat 13.811639246452 g
- Serving Size 1 1 Serving (416g)
- Sodium 1488.326969151 mg
- Sugar 43.5106990677831 g
- Trans Fat 3.101225424821 g
- Calories 557 calories
Step-by-step
- For the burgers, divide meat into 8 equal pieces.
- Shape each piece into a patty. Set aside.
- In a small bowl, stir together spice blend ingredients.
- Add cream cheese to spice blend, and stir until combined.
- Place 1 ounce of cream cheese mix in the center of one of the patties.
- Place another patty on top of cream cheese mixture, and carefully seal patties together, reshaping as needed.
- Gently flatten patties out a little if necessary.
- Repeat with remaining cream cheese and patties.
- Season patties with additional salt and pepper to taste.
- Grill to your desired level of doneness.
- Toward the end of the cooking time, top each burger with a slice of cheese and allow it to melt.
- To assemble, place lettuce on bottom burger bun.
- Top with cheeseburger, ranch, pico de gallo, and then tortilla stips.
- Enjoy!
The Heavy Lifter
Cream cheese does the structural work inside these patties. Blending spices directly into the dairy prevents uneven pockets of heat. Divide the meat into eight precise portions to ensure the filling stays sealed during cooking. Seal the edges firmly so molten cheese cannot escape onto the grill grates.
The Science of Contrast
Ancho chili powder and cumin release fat-soluble flavor compounds when heated. Rich beef fat carries these spices across the palate. Acidity from the fresh pico de gallo cuts through the dense animal fats and dairy solids. Crunchy tortilla strips provide mechanical contrast against soft brioche and tender meat.
Strategic Pairings
Serve charred sweet corn salad alongside to utilize leftover bell peppers or onions from your pico de gallo prep. Grilled summer squash brushed lightly with oil requires zero extra burners if cooked alongside the patties. Keep temperature management straightforward by holding finished burgers in a 200 degree Fahrenheit oven for no longer than ten minutes.
