Queso Burger and more

Guest is Glenn Lyman


Queso Burger

Chef Glenn Lyman – BJ’s Wholesale Club Cooking Ambassador


The ultimate cheeseburger, and hold the condiments!

4 servings



For the burgers

·         1 1/3  lbs. fresh ground chuck

·         Kosher salt and pepper to taste

·         Spicy Beer-cheese Queso –see recipe below

·         4 iceberg lettuce leaves

·         4 fresh tomato slices

·         4 slices sweet onion

·         Pickled jalapeno slices- optional

·         4 soft hamburger buns

·         Chosen Foods Avocado oil


For the Queso

·         1 cup light beer

·         8 oz. cream cheese

·         8 oz. pepper jack cheese, grated or cubed



·         Preheat grill to medium-high. For the burgers, divide the beef into 4 equal portions. Flatten each piece to 3/4” thick, gently forming sides into patty shape. Note: Handle patties as little as possible. Season each patty to taste with kosher salt and pepper.

·         When grill is ready brush the grate with high-heat oil (I like avocado oil). Place the patties on the prepared grate. Cover, if using gas grill, and cook 4-5 minutes. Flip burgers, close the lid if using gas grill, and cook for 4-5 more minutes for medium or until desired temperature.

·         To assemble: place lettuce on the bun bottom. Top with 1 burger patty, a dollop of Queso*, pickled jalapenos, slice of onion, slice of tomato and top bun.


For the Queso

  • Bring beer to a simmer over medium heat. Add cream cheese and stir to combine. Add pepper jack cheese and continue stirring until melted and blended smooth. Keep warm and stir before serving.


*Crazy for Queso? Try dipping the whole patty in the Queso, letting excess drip off and proceed with assembly.


Grilled Buffalo Style Wings

Chef Glenn Lyman – BJ’s Wholesale Club Cooking Ambassador


6 servings



·         24 chicken wings pieces (flats and drums)

·         Kosher salt and pepper to taste

·         2 tsp. granulated garlic

·         1 tsp. crushed red pepper flakes

·         ½ cup Frank’s RedHot® Buffalo  Sauce

·         1/3 cup unsalted butter

·         ¼ cup Kikkoman Low Sodium Soy Sauce

·         2 tbl. honey

·         ¼ cup green onion, chopped



·         Preheat grill to medium. Season the wings with salt and pepper, garlic and red pepper flakes. Grill covered, if using gas grill, turning occasionally, until cooked through, 20-25 minutes.


·         Meanwhile, in a saucepan, melt butter. Add hot sauce, soy sauce and honey, stirring well to combine. Gently bring to a simmer. Set aside keeping warm.


·         When wings are cooked through, toss with warm sauce mixture and green onion. Serve with French Onion Blue Cheese dip and fresh, crisp veggies.



French Onion Blue Cheese Dip

Chef Glenn Lyman – BJ’s Wholesale Club Cooking Ambassador


Try this twist on a classic with chicken wings, chips or crisp fresh veggies.

Makes about 2 cups



·         2 tbl. butter

·         1 large  sweet onion, finely chopped

·         2 tsp. Worcestershire sauce

·         ½ cup mayonnaise

·         ½ cup sour cream

·         ¼ cup Wellsley Farms Whole Milk

·         ½ cup Wellsley Farms Blue Cheese Crumbles

·         Kosher salt and pepper to taste


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