Crumbled ground beef and a pickle de gallo topping take this queso to the next level. Add a dollop of sour cream, and dig in! —Tyler Smith, Virginia Beach, Virginia
Tyler Smith’s Cheeseburger Queso
Published on Jun. 27, 2025
Watch How to Make Tyler Smith’s Cheeseburger Queso
Tyler Smith’s Cheeseburger Queso
Prep Time
20 min
Cook Time
15 min
Yield
4 servings
Ingredients
- PICKLE DE GALLO:
- 1 chopped seeded jalapeno pepper
- 1 medium tomato, chopped
- 1 large onion, chopped, divided
- 1/2 cup chopped dill pickle
- 1/4 cup dill pickle juice
- 1-1/2 teaspoons salt
- QUESO:
- 1/2 pound ground sirloin
- 1/2 block queso blanco, cubed
- 1/2 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup chopped green chiles
- 1 tablespoon minced fresh cilantro
- Sour cream
Directions
- In a large bowl, combine the jalapeno, tomato, 1/2 of the diced onion, pickle, pickle juice and salt. Refrigerate while preparing the queso.
- Form the ground beef into a ball. Heat a large skillet over medium-high heat. Place the beef into the skillet, and press down with a burger press or flat spatula until the beef is 1/4-inch thick. Cook until browned and crisp, 2-3 minutes. Flip, cook until the other side is browned, about 2 minutes longer. Break up the beef into crumbles, then remove from the pan. Keep warm.
- In the same skillet, add the rest of the diced onion. Cook until tender and browned, 4-5 minutes.
- In a small saucepan, heat the cubed queso blanco over medium-low heat. Add the milk, cheddar and green chiles; stir until melted and hot. Stir in the cooked beef, cooked onion, and cilantro.
- Transfer the dip to a serving dish. Top with pickle de gallo and sour cream.
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