New Mexico Green Chile and Frito Burgers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chiles spice up these burgers three ways: grilled, in the pepper jack cheese, and in the chipotle mayo. If you have access to fresh Hatch chiles from New Mexico, which are meaty and full-flavored, by all means use them, but feel free to substitute readily available Anaheims or use canned chiles. Ingredients:
1 pound ground chuck |
1 teaspoon kosher salt |
1/4 teaspoon pepper |
2 teaspoons vegetable oil, divided |
2 fresh hatch or anaheim chiles (4 oz. total) or 1 can (7 oz.) hatch* or regular green chiles, sliced |
4 slices (4 oz.) pepper jack cheese |
2 cups fritos |
3 tablespoons mayonnaise |
2 teaspoons chipotle barbecue sauce |
4 kaiser rolls, split |
Directions:
1. Heat grill to medium (350° to 450°). Mix ground chuck, salt, and pepper in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with 1 tsp. oil.
2. Rub fresh chiles with remaining 1 tsp. oil. Grill over high heat, turning often, until blackened, about 4 minutes. Cover with a towel to steam, about 10 minutes. When cool, rub off skins, then stem, seed, and slice chiles into strips.
3. Grill burgers until cooked the way you like, about 7 minutes for medium. In last few minutes, lay a cheese slice on each burger and lay split rolls on grill.
4. Arrange burgers on bottom of buns and top with one-quarter of chiles and Fritos. Mix mayonnaise and barbecue sauce and dollop about 2 tsp. onto each burger. Set tops of rolls in place.
5. *Canned Hatch green chiles are available in some grocery stores.
6. Note: Nutritional analysis is per burger.
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