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1
Note: If you cant find ground chuck and/or sirloin, simply use 80/20 ground beef.
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2
Combine all of the ground beef, the marinade mix, and the water in a medium mixing bowl.
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3
Use your hands to mix the ingredients very well.
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4
Yes, its messy.
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5
Divide the meat into four equal portions and form them into evenly-sized patties 1/2 thick patties (about six inches in diameter).
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6
Sprinkle both sides of each patty with pepper.
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7
Use your index finger to put a hole in the center of each patty and set them aside.
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8
Wash the peppers under cold water and drain well.
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9
Remove the stem end of each pepper, and about 1/2 of the tip end.
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10
Slice each pepper lengthwise and remove the seeds and veins.
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11
Put the peppers in a zip-top bag and seal the bag 3/4 of the way.
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12
Microwave the peppers in the bag at medium-high for two minutes.
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13
Remove the peppers from the bag and onto a plate, and let cool.
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14
Prepare your grill for direct and indirect cooking at medium-high heat (about 425 degrees ).
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15
Lightly oil both sides of each burger with the canola oil spray.
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16
Grill the burgers over direct heat for three minutes.
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17
Combine all of the mayonnaise ingredients in a small mixing bowl, whisk well and set aside.
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18
Add the peppers, skin side down, to the open spaces of the grill.
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19
Flip the burgers and cook them another three minutes.
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20
Move the burgers to the cooler side of the grill and top each with a slice of cheese.
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21
Toast the buns over direct heat.
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22
Top each burger with two slices of grilled green chile.
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23
Put each burger on a bun and smear each bun top with a good dose of the ancho-lime mayo.
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24
Serve and enjoy!
