Servings: 6

Burgers: subheading: Burgers:
1½ lb. ground sirloin 1½ lb. ground sirloin
1 lb. easy melt cheese (like Velveeta) cut into ½-inch cubes 1 lb. easy melt cheese (like Velveeta) cut into ½-inch cubes
1/2 Cup Pico De Gallo (Recipe Follows) ½ Cup Pico De Gallo (Recipe Follows)
6 hamburger buns 6 hamburger buns
6 pieces leaf lettuce 6 pieces leaf lettuce
1 large tomato, cut into 6 slices 1 large tomato, cut into 6 slices
 
Pico De Gallo: subheading: Pico De Gallo:
1/4 whole white onion (1/2 cup finely diced) ¼ whole white onion (½ cup finely diced)
1 garlic clove 1 garlic clove
1 lime 1 lime
1/2 teaspoon salt ½ teaspoon salt
1 to 2 jalapeño peppers (1 1/2 to 2 tablespoons minced) 1 to 2 jalapeño peppers (1 ½ to 2 tablespoons minced)
4 to 6 plum tomatoes (2 cups medium-diced tomatoes) 4 to 6 plum tomatoes (2 cups medium-diced tomatoes)
About 1/2 bunch cilantro (1/2 cup chopped) About ½ bunch cilantro (½ cup chopped)

Chop the onion and mince the garlic: subheading: Chop the onion and mince the garlic:
Finely chop the onion and place it in a small bowl. Using a microplane, grate the garlic into the bowl (or use a garlic press or very finely chop it with a knife.)
Marinate the onion and garlic in lime juice: Cut the lime in half and juice half of it. You should have about 2 tablespoons. Add the salt and the lime juice to the garlic and onions, stir, and set aside for a few minutes while chopping the other ingredients.
Chop the jalapeño: subheading: Chop the jalapeño:
Slice the pepper in half and nick off a small piece of the membrane or seed, and taste for heat. If the pepper isn't too hot, finely mince it. If it is very hot, remove the seeds and membrane from one or both halves, and then mince. You should have about 1 ½ to 2 tablespoons of pepper. Add to to the onions.
Chop the tomatoes and cilantro: subheading: Chop the tomatoes and cilantro:
Slice the tomatoes and remove all seeds.  Dice the tomato then roughly chop the cilantro and add to the bowl. Stir gently to combine.
Adjust seasonings: subheading: Adjust seasonings:
Taste the pico de gallo. If needed, add more salt, more cilantro, or more lime juice from the remaining half of the lime.
Rest and serve: subheading: Rest and serve:
If possible, cover and let rest for a few hours in the fridge or on the counter to blend the flavors. Best if used the day it is made.
Melt velveeta in a medium saucepan over low heat. You can also melt in the microwave 3 to 5 minutes, stirring after 3 minutes.
After the cheese has melted mix in the ½ cup of the Pico De Gallo. Set aside while you grill the burgers.
Preheat grill to medium and shape hamburger meat into 6 patties. Lightly season with salt and pepper. Grill 4 to 5 minutes each side or until no longer pink.
To assemble the burgers, place burger on bottom bun and top with 2 Tbs Queso Mixture. Top with lettuce, tomato and top bun and enjoy!