Chilaquile Burgers

What could be better than a juicy burger loaded up with spicy, sauce tortilla chips, mounds of crumbly Cheddar and lots of pickled peppers!
(serves 4)

For the burgers:
2 lbs. ground beef
Kosher* salt and freshly ground black pepper
3 Cups Arrabbiata Sauce (recipe below
2 T. Kerrygold* butter
2 cups tortilla chips
4 onion* or potato* buns, split, buttered, toasted, and buttered*
1 cup shredded sharp* Cheddar cheese
1 cup jarred pickled chili peppers or pepperoncini, chopped

For the arribbiata sauce:
1 T. EVOO
1 large sweet* onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz.) fire-roasted* diced tomatoes
1/3 cup white wine
2 T. tomato paste
1 T. sugar
1/2*-1 t. crushed red pepper flakes
1/2 t. dried Italian seasoning, optional
Kosher* salt and freshly ground black pepper
1 T each chopped fresh basil, and fresh flat-leaf parsley

To make the sauce: In a med. skillet, heat oil over med. heat. Add onion and garlic; cook until softened, about 4 min. Add tomatoes, wine, tomato paste, sugar, pepper flakes, and Italian seasoning. Season with S&P; bring to a boil. Reduce heat to med.; simmer, uncovered, about 15 min., stirring occasionally. Stir in basil and parsley; check seasoning, and add S&P, to taste.

To make the burgers: Shape beef into 4 patties. Set griddle/grill pan over med.-high heat. Season burgers on one side with S&P. Add burgers to hot grill, seasoned-side down. Season other side of burger with S&P; turn over; cook to desired doneness. In a med. skillet, heat arribbiata sauce over med. heat. Add butter; stir until melted. Add chips. Gently stir to coat chips taking care not to break them. Set aside; keep warm. Place 1 cooked burger on bottom half of each bun, top with cheese, tortilla mixture (chilaquiles), and peppers before adding top of bun.

"Not all those who wander are aimless."

Love,

MM