Bobby Flay's Award-Winning Santa Fe Burger Recipe

The Santa Fe: Bobby Flay's Award-Winning Burger

When it comes to Bobby Flay and the Burger Bash (an event hosted by Rachael Ray that takes place each February and October), he hasn't had the best of luck. Flay has competed in the bash at least eight times, and he always comes in second or third place — making him the Susan Lucci of the competition.

Last Friday, however, things changed: his Santa Fe Burger finally took home the top prize, the people's choice award! I tasted the scrumptious and messy burger that consisted of a beef patty topped with a queso sauce, roasted poblano peppers, and blue corn tortilla chips. It was so good that I found the recipe and tried it out. I wanted to see if the homemade version stood up to the burger made by Flay himself. Luckily it did!

The flavors in this burger are sublime: the smooth, creamy cheese sauce is rich, but light, and the crunch of the chips gives the burger a wonderful texture. If you are afraid of heat, don't worry: Flay calls the mild poblano "a gateway chile," and the burger isn't spicy at all. Get his winning recipe after the jump.

Santa Fe Burger

Santa Fe Burger

Bobby Flay's Award-Winning Santa Fe Burger Recipe 2010-10-13 12:08:04

Ingredients

Burgers:
1 large poblano chile
2 1/2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
4 hamburger buns, split; toasted, if desired (see below)
12 blue or yellow corn tortilla chips
Queso Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups whole milk
8 ounces Monterey Jack cheese, coarsely grated (about 2 cups)
Kosher salt and freshly ground black pepper

Directions

  1. Preheat the oven to 375 degrees F.
  2. Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper. Roast in the oven until the skin of the chile is blackened, about 15 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile and then coarsely chop it.
  3. To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes.
  4. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.
  5. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  6. Heat the remaining oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
  7. Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with the bun tops and serve immediately.

Serves 4.

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