Green Chile Cheeseburgers
Recipe By: Bobby Flay
2 pounds ground chuck -- 80 percent to 85 percent lean
1 teaspoons kosher salt
1 teaspoons freshly ground black pepper
8 thin slices Chihuahua or provolone
4 good-quality hamburger buns -- toasted
Green Chili Sauce
2 poblano chiles -- grilled, peeled, seeded, and chopped
1 medium white onion -- grilled and chopped
1 to 2 cloves garlic -- chopped
2 tablespoons chopped fresh epazote -- or fresh oregano leaves
1/4 cup cold water
1 tablespoons honey
1/4 teaspoons kosher salt
1/4 teaspoons freshly ground black pepper
Romaine lettuce leaves -- optional
4 thick slices beefsteak tomatoes -- optional
Pickled jalapenos -- optional
Heat grill to high. Form meat into 4 (8-ounce) burgers and season
each burger on both sides with 1/4 teaspoon of salt and a 1/4
teaspoon of pepper. Grill until charred on both sides and cooked to
desired doneness.
Place 2 slices of the cheese on each burger, close the lid or tent
with foil, and cook until the cheese has just melted, about 1 minute.
Place burgers on buns and top with a few tablespoons of Green Chile
Sauce and lettuce, tomato, and pickled jalapeno, if desired.
Green Chile Sauce:
2 poblano chiles, grilled, peeled, seeded, and chopped
1 medium white onion, grilled and chopped
1 to 2 cloves garlic, chopped
2 tablespoons chopped fresh epazote, or fresh oregano leaves
1/4 cup cold water
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all ingredients in a blender and blend until smooth. Season
with salt and pepper, to taste.
Cook Time: 25 minutes
Yield: 4 seervings
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