Green Chile Cheeseburger

• 1 medium poblano chile, roasted, peeled, seeded, and thinly sliced (see page 250)
• 2 Hatch chiles, roasted, peeled, seeded, and thinly sliced (see page 250)
• 1 serrano chile, roasted, peeled, seeded, and thinly sliced (see page 250)
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• 3 tablespoons chopped fresh cilantro
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil
• 1 1/2 pounds ground chuck (80 percent lean)
• 4 hamburger buns, split and lightly toasted
• Queso Sauce (recipe follows)
• Pickled Red Onion (page 117)
• 12 blue or yellow corn tortilla chips, coarsely crushed
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk, or more if needed
• 3/4 pound Chihuahua or Monterey Jack cheese, coarsely grated (about 3 cups)
• 3 tablespoons freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper
• (makes 2 1/2 cups)

1. To make the relish, combine the poblano, Hatches, serrano, 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. The relish can be made 1 day in advance and refrigerated; bring to room temperature before serving.
4. To cook the burgers, heat a griddle or a large saute pan over high heat.
5. Add the canola oil and heat until it begins to shimmer.
6. Divide the meat into 4 equal portions.
7. Form each portion loosely into a 3/4-inch-thick burger and then make a deep depression in the center with your thumb.
8. Season both sides of each burger with salt and pepper.
9. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
10. Place the burgers on the buns and top each with a few tablespoons of the queso sauce, the green chile relish, pickled onion, and chips.
11. Cover with the bun tops.
12. Melt the butter in a small saucepan over medium heat.
13. Whisk in the flour and cook for 1 minute.
14. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes.
15. Remove from the heat and whisk in the Chihuahua cheese until melted.
16. Stir in the Parmesan and season with salt and pepper.
17. Thin with additional milk if needed.
18. Keep warm.

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

Taken from www.epicurious.com/recipes/food/views/green-chile-cheeseburger-382746 (may not work)