Thursday's Meal: Cuban Cubana Burger

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!
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