Cheeseburger with cheese sauce and green chili peppers

Ingredients:

Pickled red onions

• 700 g of ground beef
• 4 hamburger buns, halved and lightly toasted
• 1.5 cups red wine vinegar
• 1/4 cup water
• 2 tablespoons of sugar
• 1 tbsp. salt
• 1 medium red onion, peeled, halved and thinly sliced
• 1 tbsp. l. canola oil
• 12 blue or yellow corn chips, broken into large pieces

Queso cheese sauce

• 1 tbsp (15 g) butter
• 1 tbsp flour
• 1 cup whole milk
• 350 g Monterey Jack cheese, coarsely grated
• 1/4 tbsp. grated parmesan

Green Chili Relish

• 1 medium poblano chile, roasted, peeled, seeded and thinly sliced
• 2 New Mexican Hutch chiles, roasted, peeled, seeded, and thinly sliced
• 1 serrano chile, roasted, peeled, seeded and thinly sliced
• 1/4 cup red wine vinegar
• 1 tbsp. honey
• 2 tbsp. l. olive oil
• 3 tablespoons chopped cilantro leaves

Preparation:

1. Queso cheese sauceMelt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute. Add the milk, turn the heat to high, and cook for about 5 minutes, stirring constantly, until slightly thickened. Remove from the heat and stir in the cheese until melted; add the Parmesan and season with salt and pepper to taste. Keep the sauce warm.
   
   Relish: Combine all ingredients in a bowl, season with salt and pepper to taste.
2. Pickled onionsIn a small saucepan, bring the vinegar, water, sugar, and salt to a boil. Remove from heat and let cool for 10 minutes. Place the onions in a medium bowl, pour in the vinegar, cover, and refrigerate until ready to serve, at least 4 hours but no more than 48 hours.
   
   CutletsHeat a grill pan or large skillet over high heat. Add oil and heat until shimmering.
3. Form the minced meat into 4 round patties, about 4 cm thick, using your hands. Season with salt and pepper to taste on both sides. Fry for about 8 minutes, until golden brown on both sides and medium-rare.
   
   Place the patties on the buns, top each with a couple of spoons of queso, top with relish, onions, and chips.