Southwest 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