Ingredients Jump to Instructions ↓

  1. 2 pounds ground chuck,

  2. 80 percent to 85 percent lean

  3. 1 teaspoon kosher salt

  4. 1 teaspoon freshly ground black pepper

  5. 8 thin slices Chihuahua or provolone

  6. 4 good-quality hamburger buns, toasted Green Chili Sauce , recipe follows Romaine lettuce leaves, optional

  7. 4 thick slices beefsteak tomatoes , optional Pickled jalapenos, optional

Instructions Jump to Ingredients ↑

  1. Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness. 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 burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.

  2. poblano chiles, grilled, peeled, seeded, and chopped 1 medium white onion, grilled and chopped 1 to 2 cloves garlic , chopped 2 tablespoons chopped fresh epazote , or fresh oregano leaves 1/4 cup cold water 1 tablespoon honey 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.


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