Gooey white queso, fresh homemade pico de gallo, and crispy tortilla chips piled high on top of a juicy BUBBA burger that make a fun and zesty fusion combination.
6Original BUBBA burgers
½cupsliced pickled jalapenos
Fresh chopped cilantro
For the Cheese Sauce
½poundwhite American cheese
1(4 ounce) can diced green chiles
For the Pico de Gallo
2Roma tomatoeschopped (about ¾ cup)
2tablespoonsfinely chopped red onion
2tablespoonsfresh chopped cilantro
½tablespoonfinely chopped jalapeno
In a medium mixing bowl, combine all pico de gallo ingredients. Toss gently to combine. Cover and refrigerate until ready to serve.
Heat a medium saucepan over medium heat. Add cheese and milk and stir until cheese is melted and mixture is creamy.
Add green chiles and cumin to cheese sauce. Stir to combine. Remove from heat and cover to keep warm.
Preheat grill to medium-high heat.
Place burgers on the grill. Cook for about 5 minutes, until juices rise to the top of the burger.
Flip burgers, and finish cooking, until internal temperature reaches 160°F. Remove from heat and set aside to assemble burger.
To Assemble: Place burger on the bottom half of a bun. Top with white cheese sauce, fresh pico de gallo, jalapenos, cilantro, tortilla strips, and top buns. Serve immediately.
Skillet Instructions: Heat a large skillet over medium-high heat. Cook your Angus Beef BUBBA Burgers in the skillet, straight from the freezer (no need to thaw). Cook for 5-6 minutes. When the juices begin to rise to the top of the burger, flip them. Burgers are done when they reach an internal temperature of 160°F
Tortilla strips: You can substitute the strips for a handful of crushed tortilla chips.
Queso: You can use extra queso as side dish for dipping chips or your burger. We purposely make extra for this reason!