Add to Collection
5 from 1 vote

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.
Prep Time45 mins
Cook Time40 mins
Total Time1 hr 25 mins
Servings: 4 burgers
Calories: 977kcal
Author: Lucy Brewer

Ingredients

Burgers:

  • 2 large poblano chiles
  • 2 tablespoons olive oil
  • 1 1/2 pounds ground chuck
  • 4 hamburger buns toasted
  • 12 blue corn tortilla chips
  • 4 fried green tomatoes

Queso Sauce

  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups whole milk
  • 8 ounces Monterey Pepper Jack cheese , grated
  • 1 medium red onion , finely chopped
  • 1-2 jalapeno peppers , seeded and finely diced

Instructions

Chiles:

  • 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.

Queso Sauce

  • 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.

    Burgers

    • 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.

    Assembly

    • 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.