Alright, so yesterday I decided to try my hand at making a hamburger and some Rotel dip. I know, basic stuff, but I’ve been craving them both and thought, “Why not?”
First up, the hamburger. I started by grabbing some ground beef from the store, the 80/20 kind ’cause I like a little fat for flavor. Got myself some burger buns, cheddar cheese (because cheddar is king), lettuce, tomato, onion, and pickles. The usual suspects.
I threw the ground beef in a bowl and seasoned it with some salt, pepper, garlic powder, and a dash of Worcestershire sauce. Mixed it all up with my hands – gotta get in there, you know? Then I formed them into patties, not too thick, not too thin. I like ’em about half an inch thick.
Next, I heated up my cast iron skillet. That thing is a beast, but it gives burgers the best crust. I threw the patties in there and let them sizzle for about 4-5 minutes per side. I like my burgers medium, so I used a meat thermometer to make sure they hit around 145°F. Once they were almost done, I slapped a slice of cheddar on each patty and let it melt. Gooey cheese is a must.
While the burgers were cooking, I prepped my toppings. Sliced the tomatoes and onions, shredded the lettuce, and got the pickles ready. Once the burgers were done, I toasted the buns lightly. Then, assembly time! Bottom bun, lettuce, tomato, onion, burger with cheese, pickles, top bun. Bam! Classic hamburger.
Now for the Rotel dip. This stuff is dangerously addictive. I grabbed a block of Velveeta cheese (yeah, I know, it’s not real cheese, but it melts perfectly) and a can of Rotel diced tomatoes and green chilies. That’s all you really need, but I like to add a little extra kick.
I cubed the Velveeta and tossed it into a saucepan. Then I drained the Rotel (you don’t want a watery dip) and added it to the cheese. I also threw in a can of diced jalapeños for extra heat. Cooked it over low heat, stirring constantly, until the cheese was completely melted and everything was combined. It took maybe 10-15 minutes.
I served the Rotel dip with some tortilla chips. And let me tell you, it was gone in minutes. It’s just so easy to make and so satisfying.
- Burger Tip: Don’t overwork the meat when you’re forming the patties. It’ll make them tough.
- Rotel Tip: If you want a smoother dip, you can use a can of cream of mushroom soup instead of (or in addition to) the jalapeños.
Overall, it was a pretty successful cooking day. The hamburger was juicy and flavorful, and the Rotel dip was cheesy and spicy. Definitely making these again soon!
