Voodoo Ranch Smash Burger Queso
A bold fusion of crispy smash burger patty and creamy, spicy queso. Loaded with cheddar, pepper jack, and ranch-seasoned layers, this dish balances tangy, crunchy, and indulgent flavors in every bite.
Servings: 4 servings
Calories: 750kcal
Ingredients
- For the Smash Burger:
- 1 lb ground beef
- 1 tbsp butter
- 1 tsp Worcestershire sauce
- 1 tsp yellow mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- For the Queso:
- 8 oz cream cheese (softened)
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 cup evaporated milk or whole milk
- 1/2 cup sour cream
- 2 tbsp ranch seasoning
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/3 cup diced dill pickles
- 1/4 cup diced jalapeños
- 2 tbsp pickle juice
- 1 tbsp hot sauce
Instructions
- Heat 1 tbsp butter in a skillet over medium-high until sizzling.
- Place 1 lb ground beef in the skillet, press firmly to form a flat patty.
- Sprinkle Worcestershire sauce, yellow mustard, and all spices evenly over the patty.
- Flip and cook 3-4 more minutes until browned and crispy.
- Drain excess fat, break patty into chunks.
- In a bowl, mix cream cheese, milk, sour cream, and ranch seasoning until smooth.
- Stir in cheddar, pepper jack, dill pickles, jalapeños, pickle juice, and hot sauce (if using).
- Fold in smash burger chunks and heat gently until melted.
- Serve warm in bowls or with tortilla chips.
Notes
Ensure ground beef is fresh and well-chilled for optimal smashing texture.
Use non-dairy milk alternatives for lactose-free versions.
Adjust spice levels by adding or reducing cayenne pepper and hot sauce.
Use non-dairy milk alternatives for lactose-free versions.
Adjust spice levels by adding or reducing cayenne pepper and hot sauce.