I would like to take this moment to thank Cristian, our show’s Creative Director, who suggested that the entire crew and staff order lunch today from a Cajun delvery place in Van Nuys… that still hasn’t shown up. In fact, they are closing in on being two hours late getting me the Alligator Po Boy Sandwich I was very much looking forward to sampling. Instead, I’m left to subsist on nothing more than an apple, six ounces of yogurt and three Del Taco hot sauce packets.
Now, we’re left with a predicament. Do we call the place and cancel though they swear the delivery girl is already on the way (as they have for the last hour)? Do we ask for a discount on our bill? Or should we request they comp us the entire thing, as the food will most likely be cold when it arrives and much of the crew will have already left for the day? More importantly, should we ban Cristian from ever being allowed to pick the restaurant again, or give him another chance?
And while I’m on the subject of Cristian, I’d also like to thank him for never getting the name of my blog right (“Hey Gary… you should put this up on Tv Food and Fun!”), always trying to get me to do his bidding (“Hey Gary… you should go over there and ask her why she’s always fucking shit up. We’d all support you.”), and for making fun of my fat cat (“Dude… that is a fat cat”).
As for the burgers below… they are pretty damn amazing and a little on the spicy side. We had them two nights in a row. Wish I had one right now. Thanks again, Cris!
Adobo Chile Burgers with Queso Sauce adapted from a recipe by Bobby Flay
For the Burgers:
- 1 pound ground bison
- 1/2 white onion, diced
- 1 adobo chile in sauce, diced
- 1 medium jalapeno, cored, stemmed and diced
- 1-2 tablespoons olive oil
- 12 blue or yellow corn tortilla chips
For the Queso Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups whole milk
- 2 cups mixed Monterey Jack and Cheddar cheeses, grated
- Kosher salt and black pepper
Preheat the oven to 375 degrees F.
Thoroughlly mix the peppers and onions with the bison. Season with Kosher salt and pepper to taste. Divide into four patties.
Heat the oil in a pan on high until it begins to shimmer. Cook the burgers until cooked to desired degree of doneness.
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.
Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce and the chips. Cover with the bun tops and serve immediately.