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Nacho Burgers
© John Kernick

Nacho Burgers

  • TOTAL TIME: 35 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE

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.

Salsa

  1. 3 tablespoons red wine vinegar
  2. 1 tablespoon vegetable oil
  3. 1 chipotle chile in adobo, seeded and minced
  4. 3 plum tomatoes, finely diced
  5. 2 tablespoons red onion, finely diced
  6. 3 tablespoons chopped cilantro
  7. Salt

Cheese Sauce

  1. 1 tablespoon unsalted butter
  2. 1 tablespoon all-purpose flour
  3. 1 1/2 cups milk
  4. 1/2 pound Monterey Jack cheese, shredded
  5. 2 tablespoons freshly grated pecorino cheese
  6. Salt
  7. Freshly ground pepper

Burgers

  1. 1 1/2 pounds ground beef chuck
  2. Vegetable oil, for brushing
  3. Salt
  4. Freshly ground pepper
  5. 4 hamburger buns, split and toasted
  6. Sliced pickled jalapeños and blue corn tortilla chips, for topping
  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.

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