Imagine a burger topped with a luscious, gooey queso sauce made from Monterey Jack cheese, providing a deliciously creamy alternative to sliced cheese. On top of the cheese sauce are roasted poblano chiles, offering a perfect balance of mild heat and smoky flavor.
To finish, corn tortilla chips add an unexpected crunch and a hint of salty goodness, making every bite an irresistible culinary experience.
How's that for a burger!
Ingredients:
Burgers:
1 large poblano chile
2 1/2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80/20)
4 hamburger buns, try my burger bun recipe
Dukes Mayo
Tortilla chips
Queso Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups whole milk
8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
Kosher salt and freshly ground black pepper
Directions:
Start a charcoal grill (yes, you can do this on a gas grill or even the stove).
Once the grill is 1/2 way to being ready, coat the poblano with 1 tablespoon of the oil, and season with salt and pepper. Roast on the grill, rotating frequently until the skin of the poblano is blackened, about 15 minutes. Remove, place in a bowl, cover with plastic wrap, and let the poblano steam for 15 minutes. Peel, stem, and seed the poblano and then cut into quarters.
To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
Create the burger patties, about 5.5 ounces each. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers about 3-4 min per side.
While the burgers reset for a few min, toast the buns on the grill.
To assemble the burgers, spread mayo on the bottom bun then place the burgers, top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
Notes:
Original recipe from Bobby Flay: https://www.foodnetwork.com/recipes/bobby-flay/santa-fe-burger-recipe-1957666
Servings: 4