Nacho Burger

Nacho Burger
Salsa
3 T red wine vinegar
1 T vegetable oil
1 chipotle chile in adobo seeded and minced
3 plum tomatoes,finely diced
2 T red onion,finely diced
3 T chopped cilantro
Salt
Cheese Sauce
1 T unsalted butter
1 T all-purpose flour
1 1/2 c milk
1/2 lb Monterey Jack cheese shredded
2 T freshly grated pecorino cheese
Salt and freshly ground pepper
Burgers
1 1/2 lb ground beef chuck
Vegetable oil,for brushing
Salt and freshly ground pepper
4 hamburger buns,split and toasted
Sliced pickled jalapeƱos and blue corn tortilla chips,for topping
[Note: Our Pairing Suggestion Bold, berry-rich Zinfandel. ]
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 jalapeos and chips. Close the burgers and serve.
http://www.foodandwine.com/recipes/nacho-burgers
Comments
Post a Comment