Jul 032012
 

I’m breaking away from the normal review today to share a burger recipe I plan on making very soon. Like most food geeks, I watch the Food Network and regularly surf their website for inspiration and recipes. Today I happened upon a recipe that really appeals to my love for both burgers and spicy southwestern style food, Bobby Flay’s Santa Fe Burger.

Can you just imagine the flavor of a gooey queso sauce made with Monterey Jack cheese and mixed with  roasted and diced poblano chiles and blue corn tortilla chips? So many awesome flavors and textures in this burger. I think the real decision is what beer to serve with it and should you use one piece of lime or two?

Here’s the Recipe, Courtesy of the Food Network.com:

Ingredients

Burgers:

  • 1 large poblano chile
  • 2 1/2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
  • 4 hamburger buns, split; toasted, if desired (see below)
  • 12 blue or yellow corn tortilla chips

Queso Sauce:

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups whole milk
  • 8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
  • Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.

To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the 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; season with salt and pepper. Keep warm.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 tablespoons oil. See how Bobby cooks perfect burgers

Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.

Toasted Burger Buns

I think the taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don’t let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.

If you have a favorite burger that you think is Memphis’ best and should be reviewed on Best Memphis Burger, please drop a note in the suggestion box. If you’re interested in guest posting your favorite burger, send an email and let us know why.

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