-
1
Light a grill.
-
2
When the fire is medium hot, brush the grate with oil.
-
3
Skewer the garlic cloves on a 4-inch bamboo skewer.
-
4
Grill the chiles and garlic, turning occasionally, until blackened all over, about 6 minutes for the garlic and 15 to 20 minutes for the chiles.
-
5
Transfer the chiles and garlic to a medium bowl, cover with plastic wrap and let cool.
-
6
Peel, core and seed the chiles and cut them into 1/4-inch strips.
-
7
Peel the garlic cloves.
-
8
Transfer the garlic and two-thirds of the chiles to a blender.
-
9
Add the cilantro, lime juice, cumin, oregano and water and puree until smooth.
-
10
Season the sauce with salt and pepper and transfer to a small saucepan.
-
11
Simmer over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
-
12
In a small bowl, combine the remaining roasted chiles with the cheese.
-
13
Shape the meat into 4 patties about 3/4 inch thick and season very generously with salt and pepper.
-
14
Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat.
-
15
Move the burgers away from the heat.
-
16
Brush the cut sides of the buns with oil and grill until lightly toasted, about 1 minute.&
-
17
Set the grilled burgers on the bottom halves of the buns.
-
18
Top the burgers with the chile-cheese mixture and a generous spoonful of the salsa verde.
-
19
Cover the green-chile burgers with the buns and serve right away, passing the remaining salsa verde on the side.
