Throwdown's green chilli cheeseburgers
Recipe by:
Bobby Flay
30
35
4
Med
- For the queso sauce
- 1 tbsp unsalted butter
- 1 tbsp plain flour
- 240ml whole milk
- 340g chihuahua or monterey jack cheese, coarsely grated
- 25g grated parmesan
- Salt and freshly ground black pepper
- For the relish
- 1 medium poblano chilli, roasted, peeled, seeded and thinly sliced
- 2 Hatch chillis, roasted, peeled, seeded and thinly sliced
- 1 serrano chilli, roasted, peeled, seeded and thinly sliced
- 60ml red wine vinegar
- 1 tbsp honey
- 2 tbsp extra-virgin olive oil
- 3 tbsp chopped fresh coriander leaves
- Salt and freshly ground black pepper
- For the picked red onions
- 320ml red wine vinegar
- 60ml water
- 2 tbsp granulated sugar
- 1 tbsp salt
- 1 medium red onion, peeled, halved and thinly sliced
- For the burgers
- 1 tbsp rapeseed oil
- 680g beef mince
- Salt and freshly ground black pepper
- 12 blue or yellow corn tortilla chips, coarsely crushed
- 4 baps, split and lightly toasted
1) For the queso sauce: Melt the butter in a small saucepan over medium heat. Whisk in the plain 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, to taste. Keep warm.
2) For the relish:
Combine all ingredients in a bowl and season with salt and pepper, to taste.
3) For the pickled red onions:
Bring vinegar, water, granulated sugar and salt to a boil in a small saucepan over medium heat. 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.
4) For the burgers:
Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.
5) Shape the ground beef with your hands into 4 round patties about 4cm thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
6) Put the burgers on the baps and top each with a few tbsps of the queso sauce, relish, onions and chips.
