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Memorial Day: Green Chile Cheeseburgers

Source of Recipe


Cook's Country magazine



List of Ingredients



• 3 Anaheim chiles, stemmed, halved lengthwise, and seeded
  
• 3 jalapeño chiles, stemmed, halved lengthwise, and seeded
  
• 1 onion, peeled and sliced into ½-inch-thick rounds
  
• 1 garlic clove, minced
  
• Salt and pepper
  
• 1½ pounds 85% lean ground beef
  
• 4 slices Deli American cheese
  






Instructions



1. Char vegetables:
   Grill chiles and onion, covered, over hot fire until vegetables are lightly charred and tender, 2 to 4 minutes per side. Transfer vegetables to bowl, cover, and let cool 5 minutes. Remove skins from chiles and discard; separate onion rounds into rings.
   
   
2. Process chile mixture:
   Transfer chiles, onion, and garlic to food processor and pulse until coarsely chopped. Transfer all but ¼ cup chopped chile mixture to empty bowl and season with salt and pepper; set aside. Process remaining mixture until smooth. Combine beef, pureed chile mixture, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl and knead gently until well incorporated. Shape into four 3/4-inch-thick patties, and press shallow divot in center of each.
   
   
3. Grill and top:
   Grill burgers, covered, over hot fire until well browned on first side, 3 to 5 minutes. Flip burgers, top with chopped chile mixture and cheese, and continue to grill, covered, until cheese is melted and burgers are cooked to desired doneness, 3 to 5 minutes. Serve.
   
   Serves 4
   
   
   






Final Comments


In Step 2, you may need to add a teaspoon or two of water to the food processor to help the chile mixture puree. Pressing a shallow divot in the center of each burger patty keeps the burgers flat during grilling.