Monday, March 23, 2009
It’s worth a trip to New Mexico just for the chiles. Trust me, I’ve done it. But since the 1,500 mile road trip can be impractical at times, here’s what I usually do when I’m jonesing for green chiles.
Green Chile Cheeseburgers
2 pounds 10% fat ground beef
Freshly ground black pepper
4 to 6 roasted Anaheim or New Mexico green chiles, julienned
4 slices sharp cheddar
4 hearty hamburger buns, split
Mayonnaise, for serving
Divide the ground beef into 4 equal portions and gently form each portion into a ball. Gently pat each ball into the shape of a hamburger patty, about 4 ½ inches across and slightly thinner in the center and thicker around the edges. Season the patties generously with seasoned salt and pepper and set aside at room temperature for about half an hour.
Heat the grill to high. Add the patties and cook without disturbing for 10 to 12 minutes, or until they release from the grate and are crusty and brown. Using a spatula, turn the patties, divide the chiles among them, and top each with 1 of the cheddar slices. Reduce the heat to medium-low and cook, covered, another 5 to 6 minutes, or until the desired doneness. The patties will be firm to the touch when they are medium-well. Remove the patties to a plate, tent with foil to keep warm, and allow to rest 5 minutes before serving.
Meanwhile, toast the buns, if desired, and spread with mayonnaise. Serve the patties on the buns immediately.
Serves 4. The heat of Anaheim and New Mexico green chiles can vary quite a bit.