Nacho CheeseBurger

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.