Enjoy the taste of New Mexico with a hearty Green Chile Cheeseburger.
- Makes: 6 burgers
- Difficulty Rating: Easy
- 2 ¼-2 ½ pounds freshly ground beef chuck
- 1 teaspoon salt
- 1 teaspoon freshly milled black pepper
- 6 burger-size slices mild cheddar, American or Monterey Jack cheese, at room temperature
- 1 ½-2 cups roasted mild to hot New Mexican green chile, fresh or thawed frozen, chopped and warmed
- 6 large sturdy hamburger buns (toast at the side of the grill, if you wish)
- 6 thick slices large red-ripe tomatoes (skip them out of season)
- ketchup or mayonnaise
- iceberg lettuce leaves, slices of mild onion, dill pickles, and/or crisply cooked bacon, optional
- For the burgers: Fire up the grill for cooking on high heat (1 to 2 seconds) and then on medium heat (4 to 5 seconds).
- Mix together the ground chuck, salt and pepper. Gently form the mixture into six patties ½- to ¾-inch thick. Avoid handling them any longer than necessary.
- Grill the burgers uncovered over high heat for 1 minute, 30 seconds per side. Move the burgers to medium heat and rotate a half turn for crisscross grill marks. Do not mash the burgers with the spatula! Cook about 4 minutes longer, then turn once more and cover each burger with cheese. Cook another 4 minutes for medium doneness (145 degrees).
- To assemble, smear buns with ketchup or mayo. If you’re using tomato or any of the other optional toppings, arrange on each bun next. Follow with cheese- covered burgers. Spoon chile over each. Crown with bun tops.