Chipotle Burgers with Nacho Top

by Rachael Ray Show Staff 3:00 AM, November 7, 2011

Aired November 7, 2011

Serves 6
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

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.