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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 23 2017

Nacho Burgers

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

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.