I was totally fascinated by the Bayless queso fundido burger he did during a quickfire challenge on the Top Chef Masters several weeks ago. I tried to recreate the dish using the recipe Rick twittered right after the show and it came out amazingly good:
then yesterday i thought i might use the idea of the other TCM contestant, Michael Chiarrello, who made a 3lb burger (hamburgese enorme) at the same quickfire (it was the winning dish).
The dish i came with was sort of a skillet queso fundido meatloaf:
Large white onion, sliced 1/4″ thick, charred under the broiler, the rings halved and separated.
3 poblanos, charred, skin removed and sliced into strips.
2lb of ground strip divided, formed into two patties around 8″ (to fit into 9″ skillet. One piece is sprinkled with a bit of grated jack cheese and covered with the other patty. Sealed around the edges, and browned on both sides.
Topped with chile and onion strips and then a layer of grated cheese and finished in the hot oven.