Ingredients
Scale
Cheese Sauce:
- 1/2 lb Oaxaca Cheese, Shredded
- 1/2 lb Chihuahua Cheese, Shredded
- 1 cup Milk, Whole
- 1 tsp Spiceology Sodium Citrate
- 1 tbsp Spiceology Rio Grande Tex-Mex Blend
- 1 Serrano Peppers, Roasted, Minced
- 2 tbsp Butter, Unsalted
- 2 tbsp Flour, AP
Patty:
- 1/2 lb Beef Chorizo
- 1/2 lb Beef, Ground Chuck
- 1 tbsp Spiceology Rio Grande Tex-Mex Blend
Toppings:
- 1 cup Lettuce, Shredded
- 4 oz Pico De Gallo
- 4 Brioche Buns
Instructions
- In a sauce pan on medium heat, melt butter and sweat the serranos, once sweated, add flour. Mix well and once it starts to brown (this is a roux), slowly pour in milk.
- Whisk milk until the roux dissolves and bring milk to a simmer. Cook until it’s nappe.
- Stir in sodium citrate. Slowly apply the cheese in small amounts at a time. Once a small amount melts put more in and repeat until cheese is gone. Add Rio Grande blend and mix.
- Keep cheese sauce on low heat and stir often.
- For the patties, mix all ingredients together and make into 4 oz patties.
- Smash patties on a griddle on high heat flipping after about 2 minutes.
- Build Burger Bottom to Top: Bun (toasted), lettuce, pico, patty, cheese sauce, bun (toasted).