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Chipotle Burgers with Nacho Top

Serves 6

Originally aired

INGREDIENTS
  • For the Burgers:
  • 1 1/2 pounds 80% lean ground beef
  • 1/4 pound good quality smoky bacon, finely chopped (uncooked)
  • 2 round tablespoons pured chipotle in Adobo sauce
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, finely chopped or grated
  • 3 to 4 tablespoons grated onion
  • Salt and pepper
  • Vegetable or olive oil for drizzling
  • For the 3 Cheese Queso:
  • 2 tablespoons butter
  • 1 round tablespoon flour
  • 1 cup milk
  • About 1 1/2 cups, grated Manchego cheese, 1/3 pound
  • About 1 cup shredded Monterey Jack, 1/4 pound
  • About 1/4 to 1/3 cup grated Parmigiano-Reggiano, couple of small handfuls
  • 6 burger rolls, split
  • For the Toppings:
  • Crispy tortilla chips blue, yellow or multigrain
  • Minced red onions
  • Chopped cilantro
  • Chopped seeded tomato
  • Pickled jalapeo slices
PREPARATION

Combine beef with bacon, chipotle paste, Worcestershire, garlic, onion, salt and pepper. Form 6 patties that are thinner at center and thicker at edges for even cooking. Drizzle with a little oil.

Heat a cast-iron skillet or double-burner griddle pan over medium-high heat.

Melt butter in a small pan over medium heat. Whisk in flour, cook 1 minute then add milk. Cook to thicken then melt in cheeses.

Meanwhile, grill the burgers 5 minutes on each side for medium, a minute less per side for rare, a minute more per side for medium-well.

Place burgers on bun bottoms and top with cheese sauce, chips and toppings. Set bun tops in place and serve.

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