Ingredients

serves 4

　　

Green Chile Relish

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

　　

Burgers

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

　　

Queso Sauce

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

　　

Pickled Red Onion

1 1/2 cups red wine vinegar

　　2 tablespoons sugar

　　1 tablespoon kosher salt

　　1 medium red onion, peeled, halved, and thinly sliced

　　

Step 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. Let sit at room temperature for at least 30 minutes before serving.

　　

Step 2

To cook the burgers, heat your griddle or a large sauté pan over high heat. Add the oil and heat until it begins to shimmer.

　　

Step 3

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. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.

　　

Step 4

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.

　　

Queso Sauce

Step 5

Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, raise the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the Chihuahua cheese until melted. If the mixture is too thick, thin with additional milk. Add the Parmesan and season with salt and pepper. Serve warm.

　　

Pickled Red Onion

Step 6

Combine the vinegar, 1/4 cup water, the sugar, and the salt in a small saucepan and bring to a boil. Remove from the heat and let cool for 10 minutes.

　　

Step 7

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.

　　Bobby Flay's Throwdown!