Shelly's Recipe

NACHO BURGERS

Category: 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

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 and freshly ground pepper

Burgers
1 1/2 pounds ground beef chuck
Vegetable oil, for brushing
Salt and freshly ground pepper
4 hamburger buns, split and toasted
Sliced pickled jalapenos
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 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.

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.

Place the burgers on the buns. Top with the cheese sauce, salsa, pickled jalapeños and chips. Close the burgers and serve.