Sunny's Diablo Diablo Diablo Burger
Serves: 5
Halle Leffler
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Line a small baking sheet or plate with parchment paper
3
Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet
4
Freeze for at least 4 hours, or you can do this step the day before and freeze overnight
5
When ready to make the burgers, preheat a grill or grill pan to medium high
6
Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper
7
Gently mix with your less dominate hand until just combined
8
Divide the mixture into 6 equal portions
9
Take 1 portion and flatten slightly
10
Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover
11
Repeat with the remaining portions
12
Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes
13
Then, gently flip and cook the burgers on the other side just 2 minutes more
14
Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns
15
Brush the cut side of each bun with some of the melted butter
16
Grill the buns buttered-side down until golden and toasted
17
Sprinkle the avocado slices with the lime juice and a sprinkle of salt
18
In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat
19
Build the burgers by starting with a bottom bun, then add a slice of pepper Jack cheese, a burger, avocado slices, a mound of dressed lettuce and a top bun
20
Repeat with the remaining ingredients