Recipes

Green Chile Cheeseburgers

Cuisine: American

Type: Sandwich

Serves: 4

Source:	ATK Master of the Grill
Attributes:	Grill, Book
Comments:	Green Chile Cheeseburgers hail from Southern New Mexico, where Rick went to college. They seem simple enough, but are hard to master to the level of the Owl Bar in San Antonio, NM, for example. This recipe from America's Test Kitchen works well with freshly roasted Anaheim or, ideally, NM Hatch green chiles. But, it is more traditional to lay an open roasted chile on the burger.
Serving Suggestions:	Best served with hot French fries. But, it is also good with fresh potato salad.

Ingredients:

Equivalent of 3-4 good-sized fire-roasted Anaheim or Hatch green chiles.

3 jalapeño chiles for extra heat if desired
1 white onion sliced into 1/2-inch thick rounds
1 garlic clove, minced
Salt and freshly ground black pepper
1-1/2 pounds 85% lean ground chuck (we get ours from Walmart)
4 or more slices of deli American cheese, or sharp Cheddar
4 hamburger buns

Instructions:

1. Prepare a bbq grill for direct cooking.

2. Char the peppers (if necessary) and onion until charred and tender. Transfer to a bowl and cover, allow to sit for 5 minutes. If necessary, remove the skins and seeds from the chiles and separate the onion into rings.

3. Transfer chiles, onion, and garlic to food processor and pulse until coarsely chopped, about 10 pulses or so. Transfer all but 1/4 cup chopped chile mixture to an empty bowl and season with salt and pepper, set aside. Process remaining 1/4 cup of chile mixture until smooth.

4. Combine beef, puréed chile mixture, 1/2 teaspoon salt, 1/4 teaspoon pepper in a large bowl and gently knead until well incorporated. Divide into 4 portions. Working with 1 portion at a time, gently form into a ball then press gently to flatten into a 3/4 inch thick partly. Press the center down with your fingertips to create 1/4 inch thick depression.

5. Toast the buns on the bbq. Then, grill the burgers, covered, until browned on the first side, 3-5 minutes. Flip and top each with chopped chile mixture, spreading it to cover the patty. Top with cheese and continue to grill, covered, until the cheese is melted and meat registers 120 to 125° (for medium rare) to 130 to 135° for medium. Serve on toasted buns.

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