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Bobby Flay's Nacho Burger

Guacamole with Roasted Poblano and Pickled Red Onions
Guacamole with Roasted Poblano and Pickled Red OnionsNathan Congleton / TODAY


Pickled jalapeños
  • 20 jalapeño chiles
  • cups red wine vinegar
  • cups white wine vinegar
  • 2 tablespoons kosher salt
  • 2 tablespoons granulated sugar
  • 1 teaspoon whole coriander seeds
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
Tomato-chipotle salsa
  • 3 tablespoons red wine vinegar
  • 1 tablespoon canola oil
  • 1-2 teaspoons chipotle chile puree
  • 3 plum tomatoes, seeded and finely diced
  • 2 tablespoons finely diced red onion
  • 3 tablespoons finely chopped fresh cilantro
  • Salt
Queso sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoon flour
  • cups whole milk
  • 8 ounces grated Monterey Jack cheese
  • 2 tablespoons grated Romano cheese
  • Salt and freshly ground black pepper
  • pounds ground chuck, 80 percent lean
  • 2 tablespoons canola oil, plus more
  • Salt and freshly ground black pepper
  • 4 hamburger buns, split and lightly toasted
  • Queso sauce (recipe above)
  • Tomato-chipotle relish (recipe above)
  • 4 pickled jalapeño chiles, thinly sliced (recipe above)
  • 1 bag blue corn tortilla chips

Chef notes

Burgers are one of my favorite things to eat — especially while watching sports — and I love the Southwestern and Mexican flavors.

Technique tip: Make an indentation in the center of each burger before cooking to stop the burger from puffing up. Don't press on burgers; you will press all the juices out.

Swap option: Use store-bought pickled jalapeños if you're short on time.


For the pickled jalapeños:


Bring a medium pot of salted water to a boil. Add the jalapeños to the water and blanch for 2 minutes. Drain well; pat dry with paper towels and let cool slightly. Using a small paring knife, make a small slit in the center of each jalapeño and place in a small bowl that has a tight fitting lid.


Combine the vinegars, salt, sugar, coriander, peppercorns, fennel, mustard and cumin in a medium saucepan and bring to a simmer. Cook until the sugar and salt is dissolved. Remove from the heat and let cool to room temperature.


Pour the mixture over the jalapeños, cover and refrigerate for at least 2 hours and up to 48 hours before using. Stir several times during pickling.

For the tomato-chipotle salsa:

Stir together the vinegar, oil and chipotle puree in a medium bowl. Add the tomatoes, onion and cilantro and mix to combine; season with salt. The salsa can be made 4 hours in advance.

For the queso sauce:

Melt the butter in small saucepan over medium heat, add flour and cook for 1 minute. Slowly whisk in the milk and cook until slightly thickened, about 5 minutes. Slowly whisk in the Jack cheese until melted. Remove from heat, whisk in Romano and season with salt and pepper. Keep warm.

For the burger:


Heat a cast iron pan or griddle over high heat. Add the canola oil and heat until it shimmers.


Form meat into four 6-ounce burgers, brush with the oil and season liberally with salt and pepper on both sides. Place an indentation into the center of each burger and place, indentation-side-up in the pan and cook until the bottom is browned and a crust has formed, 4 to 5 minutes. Turn the burgers over and continue cooking to medium doneness, about 4 minutes longer.


Remove the burgers from the grill and place on the bun bottoms. Top each burger with some of the queso sauce, then tomato-chipotle relish, pickled jalapenos and blue corn chips. Top with bun tops and serve.