Nacho Burgers

Name: Nacho Burgers
Total time: 35 min
Ingredients: 3 tablespoons red wine vinegar; 1 tablespoon vegetable oil; 1 chipotle chile in adobo, seeded and minced; 3 plum tomatoes, finely diced; 2 tablespoons red onion, finely diced; 3 tablespoons chopped cilantro; Salt; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 1 1/2 cups milk; 1/2 pound Monterey Jack cheese, shredded; 2 tablespoons freshly grated pecorino cheese; Salt; Freshly ground pepper; 1 1/2 pounds ground beef chuck; Vegetable oil, for brushing; Salt; Freshly ground pepper; 4 hamburger buns, split and toasted; Sliced pickled jalapeños and blue corn tortilla chips, for topping

5.0

(548)

2 Reviews

Of all the burger recipes F&W has run (more than 100), and of the six from chef Bobby Flay, this one is the over-the-top best, with juicy meat, gooey cheese, salsa and tortilla chips. Slideshow: F&W’s Best Burger Recipes

By

Bobby Flay

Updated on October 8, 2019

Ingredients

Salsa

3 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 chipotle chile in adobo, seeded and minced
3 plum tomatoes, finely diced
2 tablespoons red onion, finely diced
3 tablespoons chopped cilantro
Salt

Cheese Sauce

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups milk
1/2 pound Monterey Jack cheese, shredded
2 tablespoons freshly grated pecorino cheese
Salt
Freshly ground pepper

Burgers

1 1/2 pounds ground beef chuck
Vegetable oil, for brushing
Salt
Freshly ground pepper
4 hamburger buns, split and toasted
Sliced pickled jalapeños and blue corn tortilla chips, for topping

Directions

Make the salsa

In a bowl, combine all of the ingredients and season with salt.

Make the cheese sauce

In a saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds. Whisk in the milk and cook, whisking, until thickened, 5 minutes. Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper. Let cool until spreadable.

Make the burgers

Light 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, 4 minutes per side. Place the burgers on the buns, top with the cheese sauce, salsa, jalapeños and chips, and serve.

Suggested Pairing

Bold, berry-rich Zinfandel.

Originally appeared: January 2012