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1
In a large bowl gently but thoroughly combine the ground beef, salt, pepper, cumin, paprika, and chili powder.
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2
Gently form the meat into 4 (6-ounce patties), about 1/2-inch thick, and place on a plate.
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3
Refrigerate the burgers, covered until needed.
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4
Preheat broiler or grill.
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5
Char the chiles on all sides, turning occasionally with tongs, about 5 to 10 minutes.
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6
Transfer blackened chiles to a large bowl and cover tightly with plastic wrap.
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7
Let stand for 30 minutes or until cool enough to handle.
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8
Wearing rubber gloves, peel the chiles.
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9
Trim off stems, slice in half and discard seeds and ribs.
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10
Coarsely chop the chiles.
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11
In a saucepan heat the oil over moderate heat and cook the onion until soft.
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12
Add the garlic and cook for another minute.
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13
Add the flour and cook for 2 minutes, stirring to coat.
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14
Slowly add the water, stirring to combine, and bring the mixture to a simmer.
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15
Stir in the chiles and cook until thickened.
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16
Season to taste with salt.
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17
Keep warm.
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18
Cook the burgers to desired degree of doneness.
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19
Top each burger with a slice of cheese and cover, cooking until cheese melts.
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20
Transfer each burger to a bun and top with chile mixture.
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21
Serve immediately.
