Copycat El Diablo Burger Recipes

Steps:

• Combine all ingredients except lettuce and sour cream in a pan for 15 minutes to an hour, the longer the better.
• Lay out lettuce on bottom of toasted buns, scoop out even amounts of meat mixture onto buns, follow with a dollop of sour cream.
• Best served with fries and Dr. Pepper.

Steps:

• Line a small baking sheet or plate with parchment paper. Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet. Freeze for at least 4 hours, or you can do this step the day before and freeze overnight.
• When ready to make the burgers, preheat a grill or grill pan to medium high.
• Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper. Gently mix with your less dominate hand until just combined. Divide the mixture into 6 equal portions. Take 1 portion and flatten slightly. Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover. Repeat with the remaining portions.
• Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes. Then, gently flip and cook the burgers on the other side just 2 minutes more. Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns.
• Brush the cut side of each bun with some of the melted butter. Grill the buns buttered-side down until golden and toasted.
• Sprinkle the avocado slices with the lime juice and a sprinkle of salt. In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat.
• 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. Repeat with the remaining ingredients.