Tuesday, May 1, 2012

Nacho Burger

This burger is from Bobby Flay.  I have never gotten a bad recipe of his, but this one wasn't perfect.  I thought the cheese sauce, while tasty, was odd because it wasn't smooth.  The burger seemed just ok at first, but the longer we ate it, the more we liked it.  I guess it was the unexpected juxtaposition of burger and nacho flavors and textures that we had to become accustom to before we could properly enjoy it.  It was also our first meal on our new grill:).  We had been without one for a while.  We had always had charcoal, but I am happy we now have a propane one.  While I do agree that charcoal has its benefits, it is totally outweighed by the ease of use for the propane.  Oh and I figure that the meal came in at $4.00 per person

Nacho Burger

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
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
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.


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