Melissa Brown with Whole Foods makes a burger that's got a little extra kick thanks to Mel's Hatch Chile Cheese Sauce.
The recipe is as follows and yields about five cups.
- 5 large fresh or 1 cup frozen, defrosted or canned, chopped hatch chiles, drained, squeezed dry
- 3 tablespoons unsalted butter
- 2 tablespoons grated onion
- 3 garlic cloves finely grated using a microplane
- ½ teaspoon kosher salt
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cumin
- 1 ½ to 2 cups whole milk
- 2 cups grated Cheddar cheese
- 1 cup grated gruyere cheese
- 3 cups grated Monterey Jack cheese
- ½ cup pico de gallo
- Roughly chopped cilantro, for garnish
- If using fresh hatch chiles, place on a foil-lined baking sheet and broil until blistered, 5 to 7 minutes per side.
- Place chiles in a bowl, cover with plastic wrap and let steam for 5 minutes.
- Remove skins, stems and seeds. Chop chiles, drain on paper towels and set aside.
- In a medium pot over medium-low heat, melt the butter. Add the onion, garlic, salt and cook, stirring, until lightly browned and liquid has evaporated, about 2 minutes more.
- Whisk the flour and cumin into the butter mixture and cook until lightly browned, 30 seconds to 1 minute.
- Raise the heat to medium and slowly whisk in the milk. Whisk constantly until sauce is thick enough to coat the back of a spoon, about 5 minutes.
- Lower the heat to medium-low and add the cheeses, ¼ cup at a time. Stir until cheese has melted completely before adding more cheese.
- Fold in pico de gallo. Taste and adjust seasoning.
- Sprinkle with cilantro and serve with chips or on top of your favorite burger!