Green Chile Cheeseburgers

3 Anaheim chiles, stemmed, halved lengthwise and seeded

3 jalapeno chiles, stemmed, halved lengthwise and seeded

1 onion, peeled and sliced into 1/2-inch-thick rounds

1 garlic clove, minced

Salt and pepper

1½

pounds 85 percent lean ground beef

4 slices deli American cheese

Grill chiles and onion, covered, over hot fire until vegetables are lightly charred and tender, 2-4 minutes per side. Transfer vegetables to bowl, cover, and let cool 5 minutes. Remove skins from chiles and discard; separate onion rounds into rings.

Transfer chiles, onion, and garlic to food processor and pulse until coarsely chopped. Transfer all but 1/4 cup chopped chile mixture to empty bowl and season with salt and pepper; set aside. Process remaining mixture until smooth (see note).

Combine beef, pureed chile mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl and knead gently until well incorporated. Shape into four 3/4-inch-thick patties and press shallow divot in center of each.

Grill burgers, covered, over hot fire until well browned on first side, 3-5 minutes. Flip burgers, top with chopped chile mixture and cheese, and continue to grill, covered, until cheese is melted and burgers are cooked to desired doneness, 3-5 minutes.

Serves four.

Cook's note: You may need to add a teaspoon or two of water to the food processor to help the chile mixture puree.

Cook's Country, May/June 2009