Wednesday, July 17, 2013

Tex Mex Burgers

Nacho cheese is amazing. Love, love, love any kind of cheese but nacho cheese is just so darn good. It's smooth and creamy and good on virtually anything, so why not on on burger! The pic of this burger on pinterest with the cheese oozing out was enough to peak my interest and it did not fail me. It was yummy. Oh, and even if you don't like corn chips please do not leave them out of this recipe, once they are coated in cheese they totally make the burger.:)

(I was out of bacon so that's why it is not in the pics. )

Tex Mex Burger
Serves 4


12 slices  smoked bacon, 4 slices finely chopped and 8 left whole
1 1/4 lbs. 80% lean ground beef
3 – 4 Tbs grated onion
2 cloves garlic, finely minced
2 Tbs pureed chipotle in adobo sauce
2 Tbs Worcestershire sauce
Salt and pepper
Olive oil, for drizzling
3 Tbs butter
2 Tbs flour
1 c. milk
1 1/2 c. shredded cheddar
1 14 oz can  diced tomatoes with green chiles, well drained
4 soft burger rolls, split
Crisp yellow corn chips
Chopped onion, tomatoes, cilantro and pickled jalapeno

Preheat and clean grill.
Preheat the oven to 375 degrees F and place a wire rack on a baking sheet (or use a broiler pan). Lay 8 slices of bacon over the wire rack and bake 10-12 minutes, until nice and crispy. Set aside.
In a medium bowl, combine beef, chopped bacon, onion, garlic, chipotle puree, and Worcestershire sauce. Season with salt and pepper to taste. Divide the mixture into 4 even balls and gently mold into patties. Drizzle with olive oil and grill 5 minutes a side for medium.
Meanwhile, make the queso sauce; Melt butter over medium heat in a saucepan. Whisk in the flour and cook one minute. Slowly whisk in the milk. Stir in the cheese and let melt. Lastly, stir in the tomatoes. Reduce heat to low while everything comes together.
Layer burger rolls with grilled patties, queso sauce, back, corn chips, onion, tomatoes, and pickled jalapenos.

Recipe from Pass the Sushi

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