One recipe this part of Alaska is known for is its world-famous Kenai cheese dip. They make a mild and a spicy version; I tend to opt for the spicier version, which includes red-pepper flakes. The addicting combination of Cheddar cheese, jalapeños, garlic, and liquid smoke makes for a tasty spread on crackers or a dip for corn chips. But when placed atop a sizzling burger patty and fired under the broiler until melted and bubbly, it makes an outstanding cheeseburger. If you’re not familiar with liquid smoke, it can typically be found in a small bottle near the barbecue sauces at your local market.
Ingredients
- 4 ground beef hamburger patties (¼–⅓ pound each)
- Salt and ground black pepper
- 2 tablespoons avocado oil
- ½ cup Kenai Cheese Dip
For Serving
- 4 hamburger buns, toasted
- 4 thick slices tomato
- 4 slices red onion
- 4 crisp lettuce leaves
- 4 tablespoons barbecue sauce
How to Make It
- Preheat the broiler to high.
- Season the hamburger patties liberally with salt and pepper on both sides. In a cast-iron skillet, heat the avocado oil over medium-high heat. Sear the hamburgers, covering the pan to prevent oil splatter, for 3 minutes, or until browned on the bottoms. Turn and sear on the other side for 2 to 3 minutes. Place about 2 tablespoons of Kenai Cheese Dip on top of each patty, flattening it down a bit. Turn off the heat and transfer the skillet to the oven. Broil the burgers for 2 minutes, or until the cheese begins to bubble and melt and a thermometer inserted in the center registers 160°F.
- To assemble the burgers, place a cheeseburger patty onto each bottom bun. Top with the tomato, onion, and lettuce. Smear 1 tablespoon of barbecue sauce onto the inside of each top bun. Cover the burgers with the top buns and serve.
