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Barbecue | |
| Salsa 3 tablespoons red wine vinegar 1 tablespoon vegetable oil 1 chipotle chile in adobo, seeded and minced 3 plum tomatoes, finely diced 2 tablespoons red onion, finely diced 3 tablespoons chopped cilantro Salt Cheese Sauce 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 1/2 cups milk 1/2 pound Monterey Jack cheese, shredded 2 tablespoons freshly grated pecorino cheese Salt Freshly ground pepper Burgers 1 1/2 pounds ground beef chuck Vegetable oil, for brushing Salt Freshly ground pepper 4 hamburger buns, split and toasted Sliced pickled jalape�os and blue corn tortilla chips, for topping | |
| MAKE THE SALSA In a bowl, combine all of the ingredients and season with salt. 2. MAKE THE CHEESE SAUCE In a saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds. Whisk in the milk and cook, whisking, until thickened, 5 minutes. Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper. Let cool until spreadable. 3. MAKE THE BURGERS Light a grill. Form the beef into 4 patties and brush with oil; season with salt and pepper. Grill over moderately high heat until browned outside and medium within, 4 minutes per side. Place the burgers on the buns, top with the cheese sauce, salsa, jalape�os and chips, and serve. | |
Unrated | |
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