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1
To make the green chile relish, combine the chiles, vinegar, honey, olive oil, and cilantro in a bowl, and season with salt and pepper.
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2
Let sit at room temperature for at least 30 minutes before serving.
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3
To cook the burgers, heat your griddle or a large saute pan over high heat.
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4
Add the oil and heat until it begins to shimmer.
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5
Shape the ground beef with your hands into 4 round patties, each about 1 1/2 inches thick, and season each burger on both sides with salt and pepper.
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6
Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
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7
Place the burgers on the buns and top each with a few tablespoons of the Queso Sauce, Green Chile Relish, Pickled Red Onion, and chips.
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8
Melt the butter in a small saucepan over medium heat.
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9
Whisk in the flour and cook for 1 minute.
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10
Add the milk, raise the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes.
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11
Remove from the heat and whisk in the Chihuahua cheese until melted.
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12
If the mixture is too thick, thin with additional milk.
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13
Add the Parmesan and season with salt and pepper.
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14
Serve warm.
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15
Combine the vinegar, 1/4 cup water, the sugar, and the salt in a small saucepan and bring to a boil.
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16
Remove from the heat and let cool for 10 minutes.
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17
Put the onions in a medium heatproof bowl, pour the vinegar over them, cover, and refrigerate for at least 4 and up to 48 hours.
