NACHO BURGER

SALSA:
3 T. red wine vinegar
1 T. canola oil
1 chipotle chile in adobe, seeded and minced
3 Plum tomatoes, finely diced
1/3 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
1. Salsa: In bowl, combine all ingredients. Season to taste. Refrigerate until ready to use.
2. 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.
3. 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.)
4. Place burgers on toasted bun. Top with cheese sauce, salsa, jalapenos and chops. Place top of burger and serve.