Burger of the Month

Queso sauce
2 poblano chiles
2 T butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
salt + pepper
1 T cornstarch
1 1/4 C whole milk
3 oz (6 T) cream cheese, cut into small pieces, at room temp
1 C. shredded cheddar or smoked Gouda
1 C. shredded sharp yellow cheese
1 rounded T yellow mustard, French's

Burgers
12 slices smoky bacon
1 1/2 lbs ground serloin
3 T grated onion
3 T Worcestershire sauce
2 T chili powder, preferably Gebhart
kosher salt + pepper
1 T canola oil
6 burger or kaiser rolls

Toppings:
chopped romaine or iceburg lettuce
diced, seeded tomatoes
chopped white onion
corn chips, preferably Fritos
pickled jalapeno rings

-Working over a gas burner or under the broiler, char the poblanos, turning often, until blackened all over. Transfer to a bowl.  Cover; let cool 15 minutes.  Peel, seed and chop the poblanos. 
-Preheat oven to 375*
-In a small saucepan, melt the butter over medium.  Add the shallots and garlic and cook, stirring often, 1-2 minutes.  Season with salt and pepper,  Stir in the cornstarch. Add the milk and cook, stirring often, until it comes to a bubble.  Add the cream cheese; stir until it melts and the sauce thickens, about 1 minute. Add the cheeses; stir until smooth, about 2 minutes.  Stir in the mustard and poblanos; remove from the heat.  Just before serving, reheat the queso over medium, stirring occasionally until melted.

-Arrange the bacon on a baking sheet.  Bake until brown and crisp, about 20 minutes. Chop

-In a medium bowl,combine meat, onion, worcestershire and chili powder. Season with s+p.  Form into 6 patties.  Cook burgers.  Top the bottom bun with lettuce, tomato, and chopped onion.  Add the pattie, chips, queso, bacon bits, jalapeno rings and bun top.