Santa Fe Burger

This delicious Santa Fe Burger recipe is quick, easy, and packed with flavor! With juicy burgers topped with creamy queso sauce, roasted poblano chile, and crispy tortilla chips, it’s a perfect meal for any occasion. You can easily customize it with ingredients you have on hand, making it a versatile and tasty choice.

Ingredients Needed:

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
• 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

How To Make Santa Fe Burger Recipe?

1. Roast the Poblano Chile: Preheat the oven to 190°C. Rub the poblano chile with 15g canola oil, season with salt and pepper, and roast for 15 minutes until blackened. Let it steam covered for 15 minutes, then peel, stem, seed, and chop it.
2. Make the Queso Sauce: Melt 15g butter in a pan, whisk in 8g flour, and cook for 1 minute. Add 360ml milk, whisk until it thickens (about 5 minutes), then stir in 225g cheese until melted. Season with salt and pepper.
3. Prepare the Burgers: Divide 680g ground meat into 4 portions 170g each and form into 2 cm thick patties. Season with salt and pepper.
4. Cook the Burgers: Heat 20g canola oil in a pan and cook the burgers for 4-5 minutes on each side.
5. Assemble the Burgers: Place each burger on a toasted bun, and top with queso sauce, crushed tortilla chips, and chopped poblano. Cover with the bun top and serve.

Recipe Tips:

• Toast the Buns: Toasting the buns gives them a crisp texture and enhances their flavor. It also helps prevent the buns from getting soggy with the toppings.
• Grill the Burgers: If possible, grill the burgers for an extra smoky flavor that pairs perfectly with the creamy queso sauce.
• Don’t Overcook the Meat: Cook the burgers until they’re just done to keep them juicy and tender. Overcooking can make them dry.
• Use Fresh Tortilla Chips: Freshly crushed tortilla chips add a nice crunch and flavor. Avoid using stale chips for the best texture.
• Let the Poblano Steam: After roasting the poblano, letting it steam will make peeling and chopping it easier, and bring out its flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Santa Fe Burgers cool to room temperature. Once cooled, store in an airtight container in the fridge for up to 2 days.
• Freeze: You can freeze the cooked patties and queso sauce separately for up to 1 month.
• Reheat: Heat the burger patties in a pan over medium heat for 2-3 minutes per side until warm. Toast the buns separately.

Nutrition Facts:

• Calories: 940 kcal
• Total Fat: 58g
• Saturated Fat: 24g
• Cholesterol: 195mg
• Sodium: 6,620mg
• Total Carbohydrate: 54g
• Dietary Fiber: 6g
• Sugars: 10g
• Protein: 51g

Try More Bobby Flay Recipes:

• Miami Burger
• Bobby Flay Veggie Burger
• Perfect Burger
• Bobby Flay Grilled Burgers​

Santa Fe Burger

Author: Mohamed Shili Cooking Method:Grilling Cuisine:American Courses:Dinner Recipe Keys: S Santa Fe Burger

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:940 kcal Best Season:Suitable throughout the year

Description

This delicious Santa Fe Burger recipe is quick, easy, and packed with flavor! With juicy burgers topped with creamy queso sauce, roasted poblano chile, and crispy tortilla chips, it’s a perfect meal for any occasion. You can easily customize it with ingredients you have on hand, making it a versatile and tasty choice.

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
• 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

Instructions

1. Roast the Poblano Chile: Preheat the oven to 190°C. Rub the poblano chile with 15g canola oil, season with salt and pepper, and roast for 15 minutes until blackened. Let it steam covered for 15 minutes, then peel, stem, seed, and chop it.
2. Make the Queso Sauce: Melt 15g butter in a pan, whisk in 8g flour, and cook for 1 minute. Add 360ml milk, whisk until it thickens (about 5 minutes), then stir in 225g cheese until melted. Season with salt and pepper.
3. Prepare the Burgers: Divide 680g ground meat into 4 portions 170g each and form into 2 cm thick patties. Season with salt and pepper.
4. Cook the Burgers: Heat 20g canola oil in a pan and cook the burgers for 4-5 minutes on each side.
5. Assemble the Burgers: Place each burger on a toasted bun, and top with queso sauce, crushed tortilla chips, and chopped poblano. Cover with the bun top and serve.

Notes

• Toast the Buns: Toasting the buns gives them a crisp texture and enhances their flavor. It also helps prevent the buns from getting soggy with the toppings.
• Grill the Burgers: If possible, grill the burgers for an extra smoky flavor that pairs perfectly with the creamy queso sauce.
• Don’t Overcook the Meat: Cook the burgers until they’re just done to keep them juicy and tender. Overcooking can make them dry.
• Use Fresh Tortilla Chips: Freshly crushed tortilla chips add a nice crunch and flavor. Avoid using stale chips for the best texture.
• Let the Poblano Steam: After roasting the poblano, letting it steam will make peeling and chopping it easier, and bring out its flavor.

Keywords:Santa Fe Burger