Nacho Burgers

By kimvess

Ingredients

• 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

Preparation

Step 1

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.