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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bobby Flay
Servings: 4
2 pounds ground chuck, 80 percent to 85 percent lean
1 teaspoons kosher salt
1 teaspoons freshly ground black pepper
8 thin slices Chihuahua or provolone
4 good-quality hamburger buns, toasted
green chile sauce
Romaine lettuce leaves, optional
4 thick slices beefsteak tomatoes, optional
pickled jalapeños, optional
Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with ¼ teaspoon of salt and a ¼ 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 jalapeño, if desired.
Green Chile Sauce:
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
¼ cup cold water
1 tablespoon honey
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.