Ingredients:
olive oil, for brushing
4 unpeeled garlic cloves
1 1/2 lbs new mexico peppers or 1 1/2 lbs anaheim chilies or 1 1/2 lbs poblano chiles
1 1/2 tablespoons finely chopped cilantro
1/2 teaspoon ground cumin
3 teaspoons fresh lime juice
1/2 teaspoon dried oregano, crumbled
1/4 cup water
kosher salt & freshly ground black pepper
1 cup sharp white cheddar cheese, shredded
1 1/2 lbs ground sirloin, at room temperature
4 hamburger buns, good quality
Directions:
Light your grill and brush the grate with oil once it is heated. Run a bamboo skewer that has been soaked in water through the garlic cloves. Grill the skewered garlic and the chilies until blackened, occasionally turning to get all sides, about 5-6 minutes for the garlic and about 20 minutes for the chiles. Remove from grill and place in a bowl covered with saran wrap to cool. Peel, core and de-seed chiles and cut into 1/4″ strips, then peel the garlic cloves.
Place peeled garlic and two-thirds of the chiles in a food processor or blender. Add cilantro, cumin, lime juice, oregano and water and process until smooth. Season with salt and fresh pepper and pour into a small saucepan. Simmer sauce over medium-high heat, stirring occasionally, until the sauce is slightly thickened, approximately 5 minutes. In a small bowl, toss the remaining roasted chiles with cheese.
Shape the sirloin into 4 equal patties about 3/4″ thick and season generously with salt and pepper. Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat. Remove the burgers from direct heat and brush the insides of the buns with oil and grill face down until lightly toasted, no more then a 1 minute.
Place burgers on the bottom halves of the buns. Top the burgers with the chile-cheese mixture and a generous helping of the salsa verde. Cover with tops of buns and serve immediately, passing the remaining salsa on the side.
Servings: 4
Time preparation: 20 min.
Time total: 55 min.