Nacho burgers

This burger recipe from Bobby Flay had our name all over it- salsa and cheese sauce on a burger??  Yes, please!

NACHO BURGERS

Yield: 4 servings

Ingredients:

Salsa:

3 tablespoons red wine vinegar

1 tablespoon vegetable oil

1 chipotle chile in adobo sauce, 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

Instructions

To prepare the salsa, combine all of the ingredients in a bowl and season with salt.

To prepare the cheese sauce, melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 30 seconds. Whisk in the milk and cook, whisking constantly, 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.

To prepare the burgers, heat a grill to moderately high heat. Form the beef into 4 patties and brush with oil; season with salt and pepper. Grill until browned outside and medium within, about 4 minutes per side. Place the burgers on the buns, top with the cheese sauce, salsa, jalapeños and chips, and serve.