Green Chile Cheeseburgers
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- 1 1/2 pound ground beef sirloin
- Salt and freshly ground pepper
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon New Mexico chili powder
- 5-6 fresh chiles - recommended: New Mexico Hatch Style Chiles, but you can use Anaheim as well
- 1 fresh poblano chile
- 1/4 cup minced onion
- 1/2 cup chopped, cilantro
- 2 garlic clove, minced
- 4 thick slices cheddar or American cheese
- 4 hamburger buns
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- In a large bowl gently but thoroughly combine the ground beef, salt, pepper, cumin, paprika, minced onion, cilantro and chili powder. Gently form the meat into four 6 ounce patties, about 1/2-inch thick, and place on a plate. Refrigerate the burgers, covered until needed.
- Preheat grill.
- Char the chiles on all sides, turning occasionally with tongs, about 5 to 10 minutes. Transfer blackened chiles to a large bowl and cover tightly with plastic wrap. Let stand for 30 minutes or until cool enough to handle. Wearing rubber gloves, peel the chiles. Trim off stems, slice in half and discard seeds and ribs. Chop the chiles to your preference, Some like the chiles in long strips others prefer them in smaller pieces.
- Cook the burgers to desired degree of doneness. Top each burger with chopped chiles and a slice of cheese and cover, cooking until cheese melts over green chiles. Transfer each burger to a bun and top with your choice of dressings (lettuce, onion, ketchup, etc...) Serve immediately.
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