Nacho Burgers!

When I received the January issue of Food & Wine magazine, I KNEW I had to make the cover: Bobby Flay's Nacho Burgers.  This was probably the best burger I've ever had at home (and I do like to brag up my buffalo burgers) but seriously, this was the craziest spiciest most delicious burger ever!  Normally, I put a lot of "stuff" into my burgers; this is the first time I've ever made a burger with just salt and pepper.  Nothing else.  That's it, that's all.  So simple and great!  The condiments that accompany this burger are also to die for: a tangy chipotle-laced salsa and a wicked Monteray Jack cheese sauce.  I did half the recipe for the cheese sauce and even that yield is ridiculously huge - had enough for dipping chips in too!

Here's the recipe as I delivered it, or check out Bobby's original on the Food & Wine site.

Nacho Burgers
Salsa Ingredients:
3 tbsp red wine vinegar
1 tbsp olive oil
1 tbsp chopped chipotle chilin in adobo (the kind that comes in a little can in the ethnic aisle)
4 tomatoes, seeded and chopped finely
2 tbsp red onion, finely diced
3 tbsp chopped cilantro

Cheese Sauce Ingredients:
1/2 tbsp butter
1/2 tbsp flour
3/4 cup milk
1/2 cup grated Monteray Jack cheese
1 tbsp parmesan cheese
salt & freshly ground pepper

Burger Ingredients:
1.5 lb lean ground beef
salt & freshly ground pepper
4 fresh onion buns
pickled jalapenos and blue corn tortilla chips for topping

Method:
Make the salsa first by combining all of the salsa ingredients in a bowl.  Set aside.  Note: it called for 1 chopotle seeded and minced, but I just chopped about 1 tbsp worth, which was 2 chilis - and I included the seeds too - so the salsa was actually pretty spicy.

Next make the cheese sauce: in a small saucepan, melt the butter over medium heat.  Stir in the flour and cook for about 30 seconds.  Whisk in the milk and cook until smooth and thickened for about 5 minutes.  Stir in the cheese until melted and season with salt & pepper.  Let the sauce cool until it's very thick and spreadable.

Heat your grill - yep I did them inside again on the Gordon Ramsay grill!  Form your beef into 4     patties; sprinkle with salt and pepper.  The recipe says to brush them with oil, but I didn't do that.  Anyways, grill your burger until desired done-ness is achieved.  Remove from grill and let rest for about 5 minutes.

Split the buns, place a burger on the bottom half, to with cheese sauce, salsa, pickled jalaenos and crushed tortilla chips.  Close that burger up and serve!!  Quote by Todd: "This is by far the best burger I've ever eaten."  Everyone reading this has to make these burgers!!