Name: Green Chile Cheeseburgers
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Ingredients: 1 serrano chile pepper; 2 large Cubanelle peppers; 2 large poblano chile peppers; 1 tablespoon vegetable oil, plus more for the grill; 1 small onion, diced; Kosher salt; 3 cloves garlic, minced; 1/2 teaspoon ground cumin; 2 tablespoons white vinegar; 3 pounds ground beef chuck; Freshly ground pepper; 8 slices colby-jack cheese; 8 hamburger buns; Mayonnaise, barbecue sauce, lettuce and sliced sweet onion, for topping

Directions

Preheat a grill to medium high. Grill the serrano, Cubanelle and poblano peppers, turning, until charred all over, 6 minutes for the serrano, 8 minutes for the Cubanelle, and 10 to 12 minutes for the poblano. Transfer to a large bowl, cover with plastic wrap and let steam 10 minutes. Peel, seed and chop all the peppers.
Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onion, season with salt and cook, stirring, until browned, 5 to 6 minutes. Add the garlic and cumin and cook, stirring, until the cumin is toasted, about 1 minute. Add 1 cup water, the grilled peppers and 1/2 teaspoon salt. Simmer over medium heat until most of the liquid has cooked off, 8 to 10 minutes. Stir in the vinegar and season with salt.
Form the ground beef into 8 patties, about 4 inches wide and 1/2 inch thick; season with salt and pepper. Oil the grill grates. Grill the burgers over medium-high heat, 3 to 31/2 minutes per side for medium rare; top each with a slice of cheese after flipping and cover to melt. Toast the buns cut-side down, about 30 seconds.
Spread some mayonnaise and barbecue sauce on the buns. Serve the patties on the buns with lettuce, sliced onion and the grilled chile salsa.

Photograph by Ryan Dausch

Green Chile Cheeseburgers

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