SANTA FE BURGER
This is one seriously delicious cheeseburger inspired by the flavors of the Southwest, personal favorites of mine. A luscious, gooey queso sauce made with Monterey Jack cheese takes the place of sliced cheese and makes a secure bed for roasted and diced poblano chiles. Blue corn tortilla chips give the burger an unexpectedly perfect touch of salty crunch. The queso sauce would also be wonderful as a dip for chips or fries.
Provided by Bobby Flay
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
- 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.
- Divide the meat into 4 equal portions (about 6 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, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers
- Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.
- Toasted Burger Buns
- I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #preparation
You'll also love
alamin harun
[email protected]This is the best burger recipe I've ever tried. I'll definitely be making it again and again.
Shovo Roy
[email protected]I'm not a big fan of spicy food, but this burger wasn't too hot for me. The chipotle mayo added just the right amount of heat.
Marco Struwig
[email protected]This burger is so flavorful and juicy. I highly recommend it.
Malik Raheel
[email protected]I used ground turkey instead of beef and it was still delicious. This recipe is very versatile.
Riah 916
[email protected]I wasn't sure about the chipotle mayo at first, but it really made the burger. It added a delicious smokiness.
Muluken Terefe
[email protected]This recipe is a keeper. I've made it several times and it always turns out great.
Jane Afton
[email protected]I made this burger for a party and it was a huge success. Everyone loved it!
robin harris
[email protected]The Santa Fe burger was delicious! The chipotle mayo added a nice kick of heat, and the avocado and bacon were perfect toppings.
dr muzammil javeed
[email protected]I love how easy this recipe is to follow. Even as a beginner cook, I was able to make this burger with ease.
Saea Hassam
[email protected]This burger was a hit with my family! The flavors were incredible and the patties were cooked to perfection. We'll definitely be making this again soon.