Green Chili Cheese Burgers
- serves 4
A juicy beef patty topped with cheese, Anaheim peppers, spices, bacon and onion.
Can be supplemented with the Crispy Fried Pickles with Buttermilk Ranch recipe from this episode.
4 medium anaheim peppers
1 half-inch thick slice of a large onion, skewered through the middle horizontally
1 ½ lb(s) chuck, at least 20 percent fat
1 tsp chili powder
2 tsp roasted garlic
1 tsp salt
½ tsp cumin
4 Tbsp bread crumbs
1 Tbsp mustard
1 Tbsp Worcestershire sauce
½ tsp ground black pepper
4 slices Pepper Jack or Havarti cheese
4 hamburger buns
12 slices bacon, cooked
1. Place the chili's and onion on the grill and cook until charred on all sides, about 4 minutes per side. Place the peppers in a ziploc bag and seal, set the onion to the side. When chiles are cool enough to handle, about 5-10 minutes, remove from the back, peel of the charred skin, and seed. Coarsely chop the chiles and onion together and set aside.
2. Mix the ground beef with the chili powder, garlic, mustard, Worcestershire, eggs, bread crumbs, cumin, salt, and pepper. Form into 4 1/3-lb patties and use your thumb to make a dimple in the middle of each one. Place the patties on the grill and cook until desired doneness. About 2 minuted before the burgers are done, top each with a slice of pepper jack cheese and allow to melt.
3. Quickly grill hamburger buns, cut side down, until nicely browned, about 30 seconds. To serve, place the burger on the bun and top with the chili and onion mixture.