Nacho Burger

PICKLED JALAPEÑOS
20 jalapeño chiles
1½ cups red wine vinegar
1½ 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 to 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
1½ cups whole milk
8 ounces grated Monterey Jack cheese
2 tablespoons grated Romano cheese
Salt and freshly ground black pepper
BURGER
1½ 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

For the pickled jalapeños:

1. 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.

2. 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.

3. 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:

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

2. 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.

3. 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.

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

Bobby Flay