Sonoran Green Chile Burger

Instructions

1. 1

   Roast the Chiles

   If using fresh Hatch chiles, roast them directly over a gas flame or under a broiler, turning frequently, until the skin is charred and blistered all over (about 5-7 minutes). Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove stems and seeds, and slice into strips.

2. 2

   Make the Chipotle Mayo

   In a small bowl, combine mayonnaise, minced chipotle peppers, lime juice, and garlic powder. Stir until smooth and refrigerate until ready to use.

3. 3

   Prepare the Patties

   In a large bowl, combine ground beef with cumin, chili powder, garlic powder, salt, and pepper. Mix gently and form into 4 patties slightly larger than your buns. Create a dimple in the center of each.

4. 4

   Preheat the Grill

   Heat your grill to high heat (450-500°F). Clean and oil the grates well. For a cast iron skillet, heat over high heat until smoking.

5. 5

   Grill the Patties

   Place patties on the hot grill and cook for 4 minutes without moving. Flip and cook for another 3 minutes. Top each patty with roasted green chile strips and a slice of pepper jack cheese.

6. 6

   Melt the Cheese

   Close the grill lid or cover with a dome/foil and cook for 1-2 more minutes until cheese is melted and bubbly. Internal temperature should reach 160°F for beef.

7. 7

   Toast the Buns

   Butter the cut sides of the sesame buns and place cut-side down on the grill for 1-2 minutes until golden and toasted.

8. 8

   Assemble the Burgers

   Spread chipotle mayo generously on both bun halves. Place lettuce on the bottom bun, then the chile-and-cheese-topped patty. Add tomato slices, red onion rings, and fresh jalapeno slices. Crown with the top bun.

9. 9

   Serve Hot

   Serve immediately while the cheese is still gooey. Pair with tortilla chips and fresh salsa, or Southwestern-style sweet potato fries. Have plenty of napkins ready!