I've been intrigued by green chile cheeseburgers for quite awhile. I saw an episode of Throwdown with Bobby Flay where he made a version, and they looked SO GOOD! Then I got a Cook's Illustrated special edition that had a recipe for them, and ever since I saw that I knew I wanted to make them. I had originally planned to make these for a Friday date night dinner, but then I needed to reorder my meal plan a couple weeks ago and decided to have them during the week but just make regular burgers for my kiddos. I didn't know how spicy these would be, and the boy doesn't like spicy.
Green Chile Cheeseburgers
From Cook's Illustrated
3 Anaheim chiles, stemmed, halved lengthwise, and seeded
3 jalapeno chiles, stemmed, halved lengthwise, and seeded
1 onion, peeled and sliced into 1/2-inch thick rounds
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
table salt and ground black pepper
1 1/2 pounds 85 percent lean ground beef
4 slices deli American cheese
Using a charcoal grill, gas grill or indoor grill pan, grill chiles and onion until vegetables are lightly charred and tender. Transfer vegetables to bowl, cover, and let cool 5 minutes. Remove skins from chiles and discard; separate onion rounds into rings.
Transfer chiles, onion, and garlic to food processor and pulse until coarsely chopped. Transfer all but 1/4 cup chopped chile mixture to empty bowl and season with salt and pepper to taste; set aside. Process remaining mixture until smooth.
Combine beef, pureed chile mixture, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl and knead gently until well incorporated. Form mixture into four 3/4-inch-thick patties and make shallow indentation in center of each.
Grill burgers, covered, over hot fire until well browned on first side, 3 to 5 minutes. Flip burgers, top with chopped chile mixture and cheese, and continue to grill, covered, until cheese is melted and burgers are cooked to desired doneness, 3 to 5 minutes. Serve.
Our grill was out of commission when I made these, so I roasted the peppers under the broiler and skipped the onion. I added some onion powder to the chiles in the food processor to make up for it a bit. Ours were probably a little more on the hot side because I did the whole chile mixture between two burgers, plus I was only using a pound of ground beef. My only complaint was that I thought the burgers could have used two slices of cheese instead of just one, but if the chile mixture were reduced (or the amount it's supposed to be) one slice would probably be okay. These were definitely tasty and definitely a burger that will grace our table again at some point.