Green Chile Cheeseburgers by ATK

By RoketJSquerl

Ingredients

• 3 Anaheim chiles, stemmed, seeded, and halved lengthwise
• 3 jalapeno chiles, stemmed, seeded, and halved lengthwise (see note)
• 1 medium onion, sliced into 1/2-inch thick rounds
• 1 garlic clove, minced
• salt and pepper
• 1 1/2 lbs lean ground beef
• 4-6 slices of cheese (Monterey jack, pepper jack, or cheddar recommended)
• burger garnish (tomato, lettuce, etc.)

Details

Servings 3
Adapted from perrysplate.com

Preparation

Step 1

Preheat grill or stove-top grill pan to high heat (see note). Oil the cooking grate if necessary. Lay the chiles and onion slices on the grill and cook until the vegetables are lightly charred and tender, about 4-5 minutes per side. (Covering them while they cook helps them to soften faster.) Transfer onions and chiles to a bowl and cover with plastic wrap or a kitchen towel. Let them sit for a few minutes to cool. (And to steam -- it makes the peel come off the chiles easier.) Remove the skins from the chiles and discard; separate the onion rounds into rings.

Transfer the chiles, onions, garlic, to a food processor and pulse until coarsely chopped, about 10 pulses. Remove all but 1/4 c. of chile mixture to a bowl and set aside. Season with salt and pepper to taste. Process remaining mixture until smooth.

In a large bowl combine the beef, pureed chile mixture, 1/2 tsp salt, and 1/4 tsp pepper. Knead gently until well incorporated. Shape into patties. (Either 4 big and thick or 6 small patties.) Press your thumb gently into the middle of each patty to create a shallow divot. (This keeps the burgers from getting rounded tops while grilling.)

Grill the burgers, covered, until well-browned on the first side, 3-5 minutes. Flip the burgers, top each with a spoonful of the chopped chile mixture and a slice of cheese. Continue to grill, covered, until the cheese is melted and the burgers are cooked through, about 4-5 more minutes.

Serve on toasted buns with desired garnishes.

Makes 4 large or 6 medium-sized burgers.