My love for the ingredients of the American Southwest is pretty well documented at this point, making this burger something of a signature. Cool and creamy avocados and spicy tomato-chipotle salsa make this burger a tribute to that region. Blue corn chips supply the crunch factor that lettuce would normally provide, but in a far tastier, more southwestern way. This couldn’t be called “Nacho” without cheese; sliced Monterey Jack fills the bill perfectly.

　　

Ingredients

serves 4

　　

TOMATO-CHIPOTLE SALSA

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

　　

BURGERS

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 Jalapeños (page 115), thinly sliced

　　1/2 cup coarsely crumbled blue corn tortilla chips

　　

Step 1

To make the 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, covered, and refrigerated. Bring to room temperature before using.

　　

Step 2

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

　　

Step 3

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).

　　

Step 4

Place the burgers on the bun bottoms. Top each burger with some of the avocado relish, some tomato-chipotle salsa, and then pickled jalapeños and blue corn chips. Cover with the burger tops and serve immediately.

　　Bobby Flay's Burgers, Fries, and Shakes