Green Chile Cheeseburgers

Categories: Meals

Ingredients

• 1 serrano chile pepper
• 2 large Cubanelle peppers
• 2 large poblano chile peppers
• 1 tbsp. vegetable oil, plus more for the grill
• 1 small onion, diced
• Kosher salt
• 3 garlic cloves, minced
• 1/2 tsp ground cumin
• 2 tbsp. white vinegar
• 3 lbs. ground beef
• Black pepper
• 8 slices Colby-jack cheese
• 8 burger buns
• Mayo, barbecue sauce, lettuce and sliced sweet onion, for topping

Directions

1. 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 10-12 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.

2. Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onion, season with salt and cook, stirring until browned, 5-6 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 tsp salt. Simmer over medium heat until most of the liquid has cooked off, 8-10 minutes. Stir in the vinegar and season with salt.

3. 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 3 1/2 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.

4. Spread some mayo and barbecue sauce on the buns. Serve the patties on the buns with lettuce, sliced onion and the grilled chile salsa.

Email to a friend | Print this recipe | Back