Queso Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 3/4 cup milk
- 8 ounces mozzarella cheese, shredded
- 3 tablespoons Parmesan cheese, grated
- Salt and Pepper, to taste
Pickled Red Onions:
- 1 cup red wine vinegar
- 2 tablespoons water
- 2 tablespoons sugar
- 1/2 medium red onion, thinly sliced
- Salt, to taste
Burgers:
- 1 tablespoon canola oil
- 1 lb. ground beef
- 4 hamburger buns, split, toasted
- Salt and Pepper, to taste
For the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour. Add the milk, increase the heat to medium high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
For the pickled red onions:, bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 3-4 hours for best flavor.
For the burgers, bring a grill or frying pan up to high heat. Oil the grill or add to pan. Shape the ground beef into 4 patties. Season each burger on both sides with salt and pepper, to taste. Cook the burgers to desired doneness.
To serve, place a burger on each bun. Top each with a few tablespoons of the queso sauce and onions.
Sponsor: Utah Beef Council
