Green Chile Cheeseburgers

By avpeters

Ingredients

• Queso Sauce
• 1 tablespoons unsalted butter
• 1 tablespoon flour
• 1 cup whole milk
• 12 ounces Chihuahua or Monterey Jack cheese, coarsely grated
• ¼ cup grated parmesan cheese
• Salt and freshly grated pepper
• Green Chile Relish
• 1 medium poblano chile, roasted, peeled, seeded and thinly (page TK)
• 2 Hatch chiles, roasted, peeled, seeded and thinly sliced (page TK)
• 1 serrano chile, roasted, peeled, seeded and thinly sliced (page)
• ¼ cup red wine vinegar
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• 3 tablespoons chopped fresh cilantro
• Kosher salt and freshly ground black pepper
• Pickled Red Onions
• 1 ½ cups red wine vinegar
• ¼ cup water
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 medium red onion, peeled, halved and thinly sliced
• Burgers
• 1 ½ pounds ground beef
• 1 tablespoon canola oil
• 4 hamburger buns, split and lightly toasted
• 12 blue or yellow corn tortilla chips, coarsely crushed

Preparation

Step 1

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; add the parmesan and season with salt and pepper. Keep warm.


Combine all ingredients in a bowl and season with salt and pepper.


Bring vinegar, water, sugar and salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.


1. Heat your griddle or large sauté pan over high heat. Add the oil and let heat until it begins to shimmer.
2. Shape the ground beef with your hands into 4 round patties about 1 ½ inches thick and season each burger on both sides with the salt and pepper. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
4. Place the burgers on the buns and top each with a few tablespoons of the queso sauce, chiles, onions and chips.