Green Chile Cheeseburger

Roast the green chiles: If using fresh Hatch chiles, roast them directly over a gas flame or under a broiler, turning frequently until the skin is completely blackened and blistered on all sides, about 5-7 minutes total. Place in a bowl and cover with plastic wrap to steam for 10 minutes.

Peel and prep the chiles: Once cooled, peel off the blackened skin (it should slip off easily). Remove the stems and seeds, then slice the chiles into strips. Season with a pinch of salt and set aside.

Form the patties: Divide the ground beef into 4 equal portions (about 6 oz each). Gently form into patties about 3/4 inch thick, making them slightly larger than your buns as they will shrink. Create a small dimple in the center of each patty to prevent puffing.

Season the patties: Mix together the salt, pepper, and garlic powder. Season both sides of each patty generously with the spice mixture. Let the patties rest at room temperature for 10 minutes before cooking.

Preheat your cooking surface: Heat your grill to high heat (450-500°F) or preheat a cast iron griddle over high heat. You want the surface screaming hot to get a good sear.

Cook the patties: Place patties on the hot grill or griddle. Cook for 3-4 minutes on the first side without pressing down. Flip and cook for another 2-3 minutes for medium doneness.

Add cheese and chiles: During the last minute of cooking, top each patty with a generous portion of roasted green chiles, then add a slice of cheese on top. Cover with a dome or lid to help the cheese melt.

Toast the buns: While the cheese melts, split and toast your buns on the grill or griddle until golden brown, about 30-60 seconds.

Assemble the burgers: Spread mayonnaise on the bottom bun. Add lettuce, then the chile-and-cheese-topped patty. Add a slice of tomato on top and close with the top bun.

Serve immediately: Serve your Green Chile Cheeseburgers right away while the cheese is still melty and the chiles are warm. Pair with crispy fries or a side of pinto beans.