Nacho Burgers

• 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 and freshly ground pepper
• Burgers
• 1 1/2 pounds ground beef chuck
• Vegetable oil, for brushing
• Salt and freshly ground pepper
• 4 hamburger buns, split and toasted
• Sliced pickled jalapenos and blue corn tortilla chips, for topping

1. 1.MAKE THE SALSA In a bowl, combine all of the ingredients and season with salt.
2. 2.MAKE THE CHEESE SAUCE In a small saucepan, melt the butter. Stir in the flour and cook over moderate heat for 30 seconds. Whisk in the milk and cook, whisking, until smooth and thickened, 5 minutes. Stir in the Jack cheese until melted, then stir in the pecorino; season with salt and pepper. Let the sauce cool until it is very thick and spreadable.
3. 3.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, about 4 minutes per side.
4. 4.Place the burgers on the buns. Top with the cheese sauce, salsa, pickled jalapenos and chips. Close the burgers and serve

salsa, red wine vinegar, vegetable oil, tomatoes, red onion, cilantro, salt, cheese sauce, unsalted butter, flour, milk, cheese, freshly grated pecorino cheese, salt, burgers, ground beef chuck, vegetable oil, salt, buns, jalapeufos

Taken from www.epicurious.com/recipes/member/views/nacho-burgers-50183489 (may not work)