“Our hamburger was inspired by our very classic queso fundido, which is melted cheese,” says Enyart, chef de cuisine at Topolobampo. The burger itself features a 70-30 ratio beef to fat and boasts the addition of house-made chorizo “to make it extra tender.” Each patty is topped with more chorizo, fire-roasted poblano chiles, caramelized onions and of course, “queso fundido”—a melted blend of locally sourced Colby and Jack cheeses. Three-chile dipping sauce and jicama-and-pineapple salad accompany the gooey burger.
Why It Should Win:
“Classic queso fundido meets the most-tender burger you’ve had.”
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Rick Bayless
(r.) and Brian Enyart;
Frontera Grill/Topolobampo, Chicago
