New Mexico Green Chile Cheeseburger

Ingredients

• 1 1/2 lb ground chuck, 80/20
• 8 fresh Hatch or Anaheim green chiles
• 4 slices white cheddar or Monterey Jack
• 4 sesame hamburger buns
• 1 tbsp vegetable oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 leaves green leaf lettuce
• 1 ripe tomato, sliced
• 2 tbsp mayonnaise

Before you cook

• Rub the chiles lightly with the vegetable oil.
• Mix the salt, pepper, and garlic powder together in a small bowl.
• Form the beef into 4 patties a half inch thick and season both sides with the spice mix.

Steps

1. Set the chiles directly over a hot gas burner, a grill, or under a broiler and turn them every 2 minutes until the skins are blistered and blackened all over, about 10 minutes total.
2. Drop the hot chiles into a bowl and cover it tightly with a plate for 10 minutes so the steam loosens the skins.
3. Rub the blackened skins off with your fingers, then pull out the stems and seeds and tear the flesh into wide strips.
4. Chop the chile strips coarsely and season them with a pinch of salt.
5. Heat a cast iron skillet or grill over medium-high heat until very hot.
6. Cook the patties for 4 minutes on the first side, until well browned.
7. Flip the patties and cook for 3 minutes more.
8. Spoon a heap of chopped green chile onto each patty and lay a slice of cheese over the top.
9. Cover the skillet and cook for 1 minute so the cheese melts over the chile and seals it to the meat.
10. Toast the buns cut side down in the same pan for 30 seconds.
11. Spread mayonnaise on the bun tops and add lettuce and tomato to the bottoms.
12. Set the chile-topped patties on the buns, close, and serve hot.