Bobby Flay's Sante Fe Burger with Fried Green Tomatoes
This a delicious, juicy burger with a conglomeration of flavors that explodes in your mouth.
Author: Lucy Brewer
2large poblano chiles
1 1/2poundsground chuck
12blue corn tortilla chips
4fried green tomatoes
1 1/2cupswhole milk
8ouncesMonterey Pepper Jack cheese, grated
1medium red onion, finely chopped
1-2jalapeno peppers, seeded and finely diced
Preheat oven to 375. Place chiles on a cookie sheet and drizzle with olive oil, salt and pepper. Roast in oven until skin is blackened, about 15 minutes.
Remove chiles from oven and place in a bowl, then cover tightly with plastic wrap. Let chiles rest in bowl for 15 minutes. Remove chiles from bowl and peel and seed the chiles, then coarsely chop.
Melt butter in a large skillet over medium heat and then whisk in flour and cook for one minute.
Add milk, increasing heat to medium-high, and whisk constantly until sauce thickens, about 5 minutes. Turn heat to low and stir in grated cheese, onion and jalapeno.
Season with salt and pepper and cook on low for about 5 minutes, stirring frequently, then remove from heat and keep warm.
Fry the tomatoes now. Please see separate post on Fried Green Tomatoes.
Divide the meat into 4 equal portions about 3/4 inch thick.
Make a depression in the center of each burger and season each side with salt and pepper.
Cook the burgers either on the grill or in a skillet.
Place burger on bottom half of toasted bun and top with a few pieces of the chopped poblano chile, 1 fried green tomato slice, a couple of tablespoons of the queso sauce, crumbled tortilla chips and arugula.
Cover with top half of bun and serve immediately.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.