
Yields:
4
Total Time:
35 mins
To create these smoky, slightly spicy burgers, Bobby Flay took inspiration from another favorite bar food — nachos — and brought the two together into one savory treat.
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Ingredients
- 3 Tbsp. red wine vinegar
- 1 Tbsp. vegetable oil
- salt
- 2 Tbsp. finely diced red onion
- 3 plum tomatoes
- 3 Tbsp. Chopped cilantro
- 1 chipotle chile in adobo
- 1 1/2 cups milk
- 1/2 lb. Monterey Jack cheese
- 2 Tbsp. freshly grated pecorino cheese
- salt
- Freshly ground pepper
- 1 Tbsp. unsalted butter
- 1 Tbsp. all-purpose flour
- vegetable oil
- Sliced pickled jalapeños
- Blue corn tortilla chips
- 1 1/2 lb. ground beef chuck
- 4 Hamburger buns
Directions
- Step 1In a bowl, combine all of the ingredients through chipotle chile in adobo and season with salt.
- Step 2In a small saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds. Whisk in the milk and cook, whisking, until smooth and thickened, 5 minutes. Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper. Let the sauce cool until it is very thick and spreadable.
- Step 3Light a grill. Form the beef into 4 patties and brush with oil; season with salt and pepper. Grill over moderately high heat until browned outside and medium within, about 4 minutes per side.
- Step 4Place the burgers on the buns. Top with the cheese sauce, salsa, pickled jalapeños, and chips. Close the burgers and serve.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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