Nacho Burgers

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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 and freshly ground pepper

Burgers

1. 1 1/2 pounds ground beef chuck
2. Vegetable oil, for brushing
3. Salt and freshly ground pepper
4. 4 hamburger buns, split and toasted
5. 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 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.
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, about 4 minutes per side.
4. Place the burgers on the buns. Top with the cheese sauce, salsa, pickled jalapeños and chips. Close the burgers and serve.