Grilling: Green Chili Cheeseburger Recipe

1. 1

   Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Place the poblanos and onion on the grill and cook until charred on all sides, about 4 minutes per side. Place the poblanos in a ziploc bag and seal, set the onion to the side. When chiles are cool enough to handle, about 5-10 minutes, remove from the back, peel of the charred skin, and seed. Coarsely chop the chiles and onion together and set aside.

2. 2

   Mix the ground beef with the chili powder, cumin, salt, and pepper. Form into 3 1/3-lb patties and use your thumb to make a dimple in the middle of each one. Place the patties on the grill and cook until desired doneness. About 2 minuted before the burgers are done, top each with a slice of pepper jack cheese and allow to melt.

3. 3

   Quickly grill hamburger buns, cut side down, until nicely browned, about 30 seconds. To serve, place the burger on the bun and top with the chili and onion mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.