3 ratings

Tolo Burger


Tolo Burger

The Tolo Burger is made with chef Medina’s signature blend of beef, which is ground in-house, and is a combination of ground beef sirloin, ground beef short ribs, ground skirt steak, and kosher salt. He tops the patty with chipotle-cabbage slaw, poblano queso fundido, and serves it with spicy fries.

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Calories Per Serving


For the queso fundido

  • 2 poblano peppers
  • 1 1/2 Cup chihuahua cheese
  • 1 egg
  • 1 Cup panko breadcrumbs
  • 2 Cups vegetable oil

For the chipotle mayonnaise

  • 1 egg yolk
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon chipotles en adobo, puréed
  • 1/2 Tablespoon soy sauce
  • 1/4 Teaspoon sesame oil
  • 1 Tablespoon lime juice
  • 1 Teaspoon honey
  • Kosher salt, to taste
  • 2 Cups canola oil

For the burger

  • 1 Pound ground beef sirloin
  • 1/2 Pound ground beef short ribs
  • 1/4 Pound ground skirt steak
  • Kosher salt, to taste
  • 4 potato hamburger buns
  • 4 -6 slices tomato
  • 4 slices sharp Cheddar cheese
  • 1/2 Cup shredded lettuce


For the queso fundido

Preheat a grill over medium heat.

Blacken the peppers on the for about 3 minutes, making sure to turn the peppers a few times to ensure even cooking. When the peppers have softened and the skins have blistered, remove from the grill and place in a large zip-lock bag to cool for about 5 minutes. (This method facilitates removing the skins.)

Once cooled, carefully peel away the skins. Open each pepper by making an incision from the pepper’s stem to the bottom tip, then remove the seeds and veins with a spoon. Stuff each pepper with ¾ cup of the chihuahua cheese, and press close the pepper’s incision so that it better traps the cheese when it melts.

Heat the oil in a pot over medium heat to 300 degrees. Crack the egg into a bowl and beat with a fork. Place the panko breadcrumbs into another, shallow bowl. Dip each stuffed pepper into the egg and roll it making sure the pepper is well covered, then dip the pepper in the panko bowl and do the same.

Place each pepper into the oil and fry until the breadcrumbs become browned and crispy. Remove and place on paper towels to absorb excess oil, then set aside to cool.

For the chipotle mayonnaise

In a blender or the bowl of a food processor, combine all of the ingredients except for the oil and pulse until the ingredients are well incorporated. Slowly add the oil and continue to pulse until the oil is emulsified.

For the burger

Prepare a charcoal grill and heat to a temperature of 350 degrees.

In a medium-sized bowl, combine the ground meats and mix together well. Form into four 6-ounce patties and set aside.

Season the beef patties with kosher salt, to taste, then place on the grill. Cook for 3-4 minutes on each side for medium-rare. Remove from the grill and set aside on a baking sheet.

Cut each cooled, stuffed pepper into halves, then place a half on each patty. Return the patties to the grill for 30 seconds to allow cheese to melt. At the same time, place the hamburger buns on the grill with a slice of Cheddar on the bottom bun and warm through for about 30 seconds.

Set out 4 plates. For each hamburger, spread some chipotle mayonnaise on the bottom bun, then layer on the tomato slice. Next, place the patty on top. In a small bowl, combine any remaining chipotle mayonnaise with the shredded lettuce, then place a generous portion on each burger. Top with the top bun.