3.8 19

Nacho Burgers

  • Total Time:
  • Servings: 4

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.

KEY: Grilling/Barbecuing, Barbecue/Cookout, Game Day, Kids' Party, American, Southwestern/Tex-Mex, Burgers, Fast, Staff Favorites, Dinner

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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 jalapeƱos and blue corn tortilla chips, for topping

How to make this recipe

  1. Make the salsa In a bowl, combine all of the ingredients and season with salt.
  2. 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.
  3. 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.

Contributed By Photo © John Kernick Published January 2012

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