Green Chile Cheeseburgers
I love a simple burger as much as the next person does, but I'm always willing to try to make a good thing great. And this is a great burger. I first tried one while in New Mexico and after my first bite, I knew I had to find a way to bring it to Mesa Grill. The green chile sauce is flavorful with a nice peppery—or hot—bite from the grill poblanos. I add some heat at the end with pickled jalapeños. Delicious.
Wood Pellet Flavor -Alder, Apple, Cherry, Pecan
Combine the poblanos, onion, garlic, cilantro, ¼ cup cold water, honey, salt, and pepper in a blender and blend until smooth. Adjust the salt and pepper. The sauce can be made 1 day in advance and kept covered in the refrigerator. Bring to room temperature before serving.
- Heat your grill to high.
- Form the meat into 4 burgers, each 1 inch thick. Brush with the oil and season liberally with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the burgers over and continue cooking to medium, about 4 minutes longer.
- Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted about 1 minute.
- Place the burgers on the bun bottoms and top each one with a few tablespoons of the green chile sauce, a slice of tomato, and some pickled jalapeño. Place the bun tops on top and serve immediately.