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1
Preheat the broiler to high.
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2
Begin by making the green chile salsa: Place the chiles on a roasting tray with the garlic and onions.
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3
Drizzle with olive oil, season with salt, pepper and cumin and then place under the broiler to cook, 5 to 7 minutes.
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4
Once the skins have blistered and the onions have slightly charred around the edges, remove from the oven.
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5
Let cool slightly, then remove and discard the skins of the large chiles, along with the seeds and stems.
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6
Place the chile flesh, onions and garlic in a food processor.
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7
Add the lime juice and pulse 5 to 6 times to roughly chop the vegetables up; do not over chop as you want the salsa to be chunky and still have lots of texture where you can see pieces of the chile.
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8
Taste and season once more, then set aside as you prepare the burgers.
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9
For the burgers: Preheat an outdoor grill and wipe down the grates with an oil-blotted paper towel.
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10
This not only cleans the grill but creates a nonstick surface.
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11
Form the ground brisket into four 8-ounce patties about 1/2-inch thick.
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12
Make them slightly bigger in diameter than your buns, as they shrink when they cook.
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13
Also, add a dimple in the center as the burger puffs up in the middle when cooked, and this will ensure a flat, even patty.
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14
Sprinkle both sides with salt and pepper, and then place on the hot part of the grill.
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15
Cook for 5 to 7 minutes on one side, then flip the patties and top with the cheese.
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16
Close the grill or place a metal bowl over the top to melt the cheese and cook for 2 to 3 more minutes.
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17
Cut open the hamburger buns and lightly toast on the grill.
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18
To assemble, place the lettuce, onion and tomato on the base of the burger bun.
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19
Top with a grilled patty and place a heaping spoonful of roasted green chile salsa on top.
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20
Smear the top burger bun with mayo, if desired, and place the top half of the burger bun on top.
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21
Serve.
