Chef Dad's Southwestern Juicy Lucy Burger
2 lbs. Ground Beef
2 tsp. Salt
½ tsp. Black Pepper
½ tsp. Ground Cumin
8 oz. Can of Diced Green Chili's
1 lb. Brick of Mexican Velveeta Cheese
1) In a large bowl, combine your meat, salt, pepper & cumin then mix well together. Make 8 equal sized meatballs tightly packed. Put each meatball in between 2 pieces of wax paper and press down to form a 6" wide patty. Set them aside.
2) Unwrap your Velveeta and cut 4 slices about ¼" thick. No thicker than that. Get one hamburger patty and place one slice of cheese in the middle. Grab a second patty and lay it over the top. Lightly press down along the edges then pick up the burger and pinch the ends to seal it up completely. Repeat with the remaining patty's making 4 burgers total.
3) Cook your burger over a medium to medium-high heat for about 4 minutes then flip over. Add about 2 spoonful's of the green chili's on top then cook another 4 minutes.
This recipe makes 4 (½ pound) burgers.
Cook's Notes: Let your guests know to be careful on their first bite. That hot cheese can be very hot.