Bobby Flays Green Chile Cheeseburgers

• 1 medium poblano chile, roasted (see Notes, page 22) and thinly sliced
• 2 Hatch chiles, roasted (see Notes, page 22) and thinly sliced
• 1 serrano chile, roasted (see Notes, page 22) and thinly sliced
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• 3 tablespoons chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil
• 1 1/2 pounds ground beef (80 percent lean)
• Kosher salt and freshly ground black pepper
• 4 sesame-seed hamburger buns, split and lightly toasted
• Queso Sauce (recipe follows)
• Pickled Red Onion (recipe follows)
• 12 blue or yellow corn tortilla chips, coarsely crushed
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk, plus more if needed
• 12 ounces Chihuahua or Monterey Jack cheese, coarsely grated
• 1/4 cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper
• 1 1/2 cups red wine vinegar
• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 medium red onion, peeled, halved, and thinly sliced

1. To make the green chile relish, combine the chiles, vinegar, honey, olive oil, and cilantro in a bowl, and season with salt and pepper.
2. Let sit at room temperature for at least 30 minutes before serving.
3. To cook the burgers, heat your griddle or a large saute pan over high heat.
4. Add the oil and heat until it begins to shimmer.
5. Shape the ground beef with your hands into 4 round patties, each about 1 1/2 inches thick, and season each burger on both sides with salt and pepper.
6. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
7. Place the burgers on the buns and top each with a few tablespoons of the Queso Sauce, Green Chile Relish, Pickled Red Onion, and chips.
8. Melt the butter in a small saucepan over medium heat.
9. Whisk in the flour and cook for 1 minute.
10. Add the milk, raise the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes.
11. Remove from the heat and whisk in the Chihuahua cheese until melted.
12. If the mixture is too thick, thin with additional milk.
13. Add the Parmesan and season with salt and pepper.
14. Serve warm.
15. Combine the vinegar, 1/4 cup water, the sugar, and the salt in a small saucepan and bring to a boil.
16. Remove from the heat and let cool for 10 minutes.
17. Put the onions in a medium heatproof bowl, pour the vinegar over them, cover, and refrigerate for at least 4 and up to 48 hours.

poblano chile, hatch, serrano chile, red wine vinegar, honey, extra virgin olive oil, cilantro, kosher salt, canola oil, ground beef, kosher salt, buns, queso sauce, red onion, tortilla chips, unsalted butter, flour, milk, or monterey, freshly grated parmesan cheese, kosher salt, red wine vinegar, sugar, kosher salt, red onion

Taken from www.epicurious.com/recipes/food/views/bobby-flay-s-green-chile-cheeseburgers-375953 (may not work)