Bobby Flay's Nacho Burger

This semester, as predicted, has created a serious impediment to my ability to cook creatively or regularly. There has been a lot of spaghetti, lasagna, and stirfry going around. Thankfully, I'm fond of all these things, but after several nonstop weeks, my husband and I took a Friday night to relax and celebrate. With burgers, of course. Not to mention ice cream and liquor.


In yet another act of brilliant gift judgment, our friend Megan gave Chris a copy of Bobby Flay's Burgers, Fries, & Shakes for Christmas this year. After some review, here's my basic take on the Bobby Flay cookbook - there are certainly some amazing combos here (I'm keeping an eye on the Argentinian and Greek burgers for later this summer), but none of them are really all that different than you might see in any creative burger joint. What makes Bobby Flay so great is not just his combos but his focus on homemade sides and condiments. Sure, you could go to the ethnic aisle and buy chimichurri for that Argentinian burger - but why bother when you could make your own fresh?

This Nacho Burger recipe is a perfect example. Is the whole salsa and guac on a burger all that new? Not really, but there's something special about it

This Nacho Burger recipe is a perfect example. Is the whole salsa and guac on a burger all that new? Not really, but there's something special about it when you make your own salsa and avocado relish. And of course, if you follow it up with a black and white milkshake with a splash of Kahlua... all the better.




Nacho Burgers (for 4)
only slightly adapted from Bobby Flay's Burgers, Fries & Shakes

Tomato-"Chipotle" Salsa
*I put the "chipotle" in quotes cause I'm a Scotch-Irish wuss and I substitute all chili pepper with my beloved ancho peppers.
3 tbsps. red wine vinegar
1 tbsp. canola oil
2 tsps. pureed canned chipotle chiles in adobo (or several chunks minced dried ancho pepper)
3 plum tomatoes (or 1 1/2 regular tomatoes) finely diced
2 tbsps. finely diced red onion
2 tbsps. finely chopped cilantro
Salt to taste

Avocado Relish
2 avocados, coursely chopped (peeled and pitted obviously)
1/2 small onion finely diced
1 jalapeno chile finely diced (or one chunk dried ancho pepper finely diced)
Juice of 1 lime
Salt and pepper to taste

Burgers
1 1/2 pounds ground beef (he specifies 80% lean)
Salt and pepper
1 1/2 tbsps. canola oil
8 slices Monterey Jack cheese, 1/4" thick
1/2 cup coarsely crumbled blue corn tortilla chips
Pickled jalapenos thinly sliced (if you're into that kinda thing)
Buns

- Make salsa. Combine all ingredients and let sit (up to 4 hours) covered. If refrigerated, let return to room temperature before using.

- Make avocado relish. Combine all ingredients and let sit (up to 1 hour) covered.

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

- Cook burgers (in your preferred method - since it's March, we're using the stovetop griddle), using canola oil and topping each with 2 slices of cheese.

- Place on buns and top with salsa, avocado relish, pickled jalapenos (if desired), and blue corn chips.