What happens when you combine your favorite football snack in a burger? You get yourself a cheesy, crunchy and spicy nacho burger! Let's save the talking for later and start grilling.
1 Tbsp unsalted butter
1 Tbsp all-purpose flour
1 1/2 cups milk
8 oz. Monterey Jack cheese, shredded
2 Tbsp fresh grated Parmesan cheese or Pecorino cheese
salt and pepper to taste
1 1/2 lbs ground beef
1-2 tsp hot sauce
1-2 tsp Worcestershire sauce
salt & pepper
4 hamburger buns, salsa, jarred jalapenos, and blue corn chips for assembly
In a small saucepan over medium heat melt the butter. Whisk in the flour and cook for 30 seconds. Slowly pour in the milk while whisking. Cook for about 5 minutes, or until smooth and thickened, whisking continuously. Add the shredded Monterey Jack in several increments, allowing each to fully melt before adding the next, until it has all melted. Stir in the Parmesan cheese. Season to taste with salt and pepper. Set aside to cool and thicken.
Prepare a grill or preheat a grill pan over medium-high heat. While the grill or grill pan is heating, mix together the ground beef, hot sauce, Worcestershire, salt, and pepper. Divide meat into four and form patties. Lightly brush with oil. Grill for about 4 minutes then flip and grill for another 4 minutes. While the patties are finishing toast the inside of the buns.
To assemble, place burgers on toasted buns and then top with cheese sauce, salsa, jalapenos, and crushed blue corn chips.