Circle B Kitchen
This is simply one of the best burgers we’ve ever had. Each component brings something special to the party. The only problem I encountered with the original recipe was that the cheese sauce turned out too thin. I have reduced the amount of milk to 1 cup instead of 1 ½ and it comes out just right. I made a few other changes which I’ve noted in the recipe below. Oh, and here’s a little tip for working with chipotles in adobo that a reader shared with me. After opening the can, I run the whole thing through the blender (well, not the can), and place in a sealed container and back into the fridge. To use, 1 tablespoon equals about 1 chipotle pepper.
3 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 chipotle chile in adobo, minced (I used ½)
3 plum tomatoes, finely diced
2 tablespoons red onion, finely diced
3 tablespoons chopped cilantro
Nacho Cheese Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup milk
6-8 ounces Monterey Jack cheese, shredded
2 tablespoons freshly grated pecorino cheese
Salt freshly ground
1 1/2 pounds ground beef chuck (I used ground turkey)
Vegetable oil, for brushing
Freshly ground pepper
4 hamburger buns, split and toasted
Sliced pickled jalapeños and 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 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 ground meat 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.