A cast iron burger with Queso-Melt Jalapeño and banana peppers on a toasted brioche bun.
INGREDIENTS
• 1½ lb ground chuck (80/20)
• Kosher salt and black pepper
• 4 brioche buns, toasted
• 1 cup Queso-Melt Jalapeño Dip, warmed
• ½ cup banana pepper rings
• 4 green leaf lettuce leaves
• 1 large tomato, sliced
• Dill pickle chips
• ½ small red onion, thinly sliced
INSTRUCTIONS
Divide the beef into 4 patties (6 oz each), slightly wider than the buns. Press a shallow dimple into the center of each. Season both sides with salt and pepper.
Heat a cast iron skillet over medium-high heat. Cook the patties 3 to 4 minutes per side, to an internal temperature of 160°F.
Build each burger: bottom bun, lettuce, tomato, pickles, and onion, then the patty.
Spoon warmed Queso-Melt Jalapeño over the patty and top with banana peppers. Add the top bun.