Nacho Burger

• 3 tablespoons red wine vinegar
• 1 tablespoon canola oil
• 2 teaspoons pureed canned chipotle chiles in adobo
• 3 plum tomatoes, seeded and finely diced
• 2 tablespoons finely diced red onion
• 2 tablespoons finely chopped fresh cilantro leaves
• Kosher salt
• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 8 slices Monterey Jack cheese, each 1/4 inch thick
• 4 hamburger buns, split; toasted (see page 15), if desired
• Avocado Relish (page 34)
• 4 Pickled Jalapenos (page 115), thinly sliced
• 1/2 cup coarsely crumbled blue corn tortilla chips

1. To make the salsa, stir together the vinegar, oil, and chipotle puree in a medium bowl.
2. Add the tomatoes, onion, and cilantro and mix to combine; season with salt.
3. The salsa can be made 4 hours in advance, covered, and refrigerated.
4. Bring to room temperature before using.
5. Divide the meat into 4 equal portions (about 6 ounces each).
6. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
7. Season both sides of each burger with salt and pepper.
8. Cook the burgers, using the canola oil (see page 16) and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking (see page 21).
9. Place the burgers on the bun bottoms.
10. Top each burger with some of the avocado relish, some tomato-chipotle salsa, and then pickled jalapenos and blue corn chips.
11. Cover with the burger tops and serve immediately.

red wine vinegar, canola oil, tomatoes, red onion, fresh cilantro, kosher salt, ground chuck, kosher salt, canola oil, cheese, buns, avocado, tortilla chips

Taken from www.epicurious.com/recipes/food/views/nacho-burger-375995 (may not work)