JUICY ROAST BEEF PO’BOYS2 ½-3 lb. beef chuck roastGarlic cloves, thinly slicedKosher salt/black pepperVegetable oil1…
Nacho Burger
| Nacho Burger | Print |
Recipe By: Alice Morrow
Nacho Burger
Ingredients
- SALSA:
- 3 T. red wine vinegar
- 1 T. canola oil
- 1 chipotle chile in adobe, seeded and minced
- 3 Plum tomatoes, finely diced
- ⅓ c. finely diced red onion
- 3 T. chopped cilantro or parsley
- Salt/black pepper
- CHEESE SAUCE:
- 1 T. butter
- 1 T. flour
- 1 ½ c. milk
- ½ lb. Monterey Jack cheese, shredded
- 2 T. freshly grated pecorino cheese
- Salt and fresh black pepper
- BURGERS:
- 1 ½ lbs. ground chuck
- Canola oil, for brushing
- Salt and fresh black pepper
- 4 burger buns, split and toasted
- Sliced pickled jalapeno and blue corn tortilla chips for topping
Instructions
- Salsa: In bowl, combine all ingredients. Season to taste. Refrigerate until ready to use.
- Cheese Sauce: In saucepan, melt butter. Stir in flour and cook for 30 seconds. Whisk in milk and cook, whisking until smooth. Stir in Jack cheese, until melted. Add other cheese and season and blend until smooth. Let cool until thick and spreadable.
- Burgers: Season meat and form into 4 patties. Brush with oil and place on moderate/high grill and cook until browned on outside and medium inside (about 4 minutes per side.)
- Place burgers on toasted bun. Top with cheese sauce, salsa, jalapenos and chops. Place top of burger and serve.
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