Tailgate Menu: Heavier Bites
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MENU
Nacho Burgers // DF + GF available with substitutions
Brined Grilled Chicken & Dipping Sauces // GF, NF
Chili and Cornbread in a Jar // NF
Ranch Slaw // VG
Nacho Burgers
- Optional to arrange burgers with all toppings or let guests choose.
INGREDIENTS FOR 4
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 jalapeños and blue corn tortilla chips, for topping
INSTRUCTIONS
Make the Salsa
- In a bowl, combine all of the ingredients and season with salt.
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.
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, jalapeños and chips, and serve.
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