Green Chile Cheeseburgers (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 pounds ground chuck, 80 percent to 85 percent lean |
1 teaspoon kosher salt |
1 teaspoon freshly ground black pepper |
8 thin slices chihuahua or provolone |
4 good-quality hamburger buns, toasted |
green chile sauce, recipe follows |
romaine lettuce leaves, optional |
4 thick slices beefsteak tomatoes, optional |
pickled jalapenos, optional |
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 |
Directions:
1. 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.
2. 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.
3. Green Chile Sauce:
4. Place all ingredients in a blender; blend until smooth and serve with the cheeseburgers.
5. /content/dam/images/food/fullset/2007/6/18/0/sr0102_burgers.jpg Green Chile Cheeseburgers
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