Santa Fe Burger - poblano chile

Method

• Preheat the oven to 375 degrees F.
• Put the chile on a rimmed baking sheet, rub with 1 tablespoon of the oil, and season with salt and pepper.
• Roast in the oven until the skin of the chile is blackened, about 15 minutes.
• Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes.
• Peel, stem, and seed the chile and then coarsely chop it.
• To make the queso sauce, melt the butter in a small saucepan over medium heat.
• Whisk in the flour and cook for 1 minute.
• Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes.
• Remove from the heat and whisk in the cheese until melted; season with salt and pepper.
• Keep warm.
• Divide the meat into 4 equal portions (about 6 ounces each).
• Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
• Season both sides of each burger with salt and pepper.
• Cook the burgers, using the remaining 1 1/2 tablespoons oil.
• See how Bobby cooks perfect burgers
• Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano.
• Cover with the bun tops and serve immediately.
• Toasted Burger Buns
• I think the taste and the texture of buns are best when lightly toasted.
• To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds.
• Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds.
• Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.