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Chile-Stuffed Cheeseburgers

published: May 18th 2009
source: Lesa Jackson

4 chilies (2 Anaheim’s and 2 jalapeños)
Extra-virgin olive oil
1 large clove garlic (unpeeled)
4 ounces shredded Monterey jack cheese
Fresh ground salt and pepper
1 ½ pounds ground beef
4 Kaiser Rolls (split)

Lettuce leaves (sliced onion and tomato, mayonnaise and ketchup, for serving)

Light a grill. Rub the chilies with olive oil. Thread the jalapenos and garlic onto a skewer and grill until charred all over. Using thongs, repeat with the Anaheim’s. Peel the chilies and discard the stems and seeds. Peel the garlic. Chop the chilies and garlic and transfer to bowl. Fold in the cheese and season with salt and pepper.

Cut eight 6-inch squares of wax paper; divide the beef among them. Pat each portion into 1 5-inch round, a little thicker in center. Using a ¼ cup measure, mound one-fourth of the cheese mixture in the center of 4 patties. Top with the remaining patties; press the edges to seal. Flatten the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the cut sides of the rolls with oil. 

Lightly oil the grate. Grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium rare meat. Toast the Kaiser rolls. Place the burgers on the rolls and top with lettuce leafs, onion, tomato. Serve with mayonnaise and ketchup.