Recipe courtesy of Alex Guarnaschelli
Santa Fe-Style Pub Burger with Cheesy Sauce and Fresh Chiles
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 934
- Total Fat
- 61 g
- Saturated Fat
- 27 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 52 g
- Cholesterol
- 185 mg
- Sodium
- 1083 mg
This won the Burger Bash one year at The South Beach Wine and Food Festival so you can feel like an absolute winner making this at home! The cheesy sauce is a great addition to a burger and makes serving this easy with crispy chips, fries or even crunchy raw vegetables on the side. The cheese sauce and pretzel bun give the burger the pub vibes. You can grill the burgers or sear them in a skillet if easier. Buy meat that has a little fat in it (though not a ton is necessary) and great beefy flavor. A winning burger is a lot about the meat itself…I like a really fun recipe like this that has a lot of little moving parts. Most can be made in advance so when the moment is right, you cook, assemble and devour!
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 934
- Total Fat
- 61 g
- Saturated Fat
- 27 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 52 g
- Cholesterol
- 185 mg
- Sodium
- 1083 mg
Ingredients
Onions:
Burger:
Cheese Sauce:
Assemble:
Directions
- Preheat a griddle or grill pan over medium-high heat.
- Cook the onions: Arrange the onion slices in a single layer on a sheet pan, drizzle with the oil and season with a generous pinch of salt. When the grill is hot, place them on the grill and char on both sides, 15 to 18 minutes total. Return the onions to the sheet pan and drizzle with the red wine vinegar. (Alternatively, cook them in a skillet until tender.)
- Burgers: In a large bowl, break up the meat and spread it on the bottom and up the sides of the bowl. Sprinkle with salt and pepper. Form the meat into 4 even patties that are about 3/4-inch thick. Press a little dimple in the center of each burger.
- Place the hamburgers on the hottest part of the griddle or grill on high heat (or in a hot skillet). Sprinkle with a little more salt and pepper. Cook, undisturbed, for about 2 minutes. Turn them a quarter turn and cook for 2 more minutes. Use a metal spatula to flip them on their second side and cook for an additional 2 to 3 minutes for rare to medium-rare.
- Make the cheese sauce: While the burgers are cooking, in a medium saucepan, combine the cream, milk, mustard, Monterey Jack and Parmesan with a generous pinch of salt. Warm over low heat, whisking, until the cheese melts and the sauce becomes smooth, about 5 minutes. Stir in the hot sauce and Worcestershire. Taste for seasoning.
- Assemble: Top the bottom buns with lettuce and sprinkle with a pinch salt. Place a hamburger on top followed by the grilled onions. Pour some of the cheese sauce over the burger. Top with a few Serrano chile slices. Top with a bun “top.”
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