About
Burgers are a blank canvas for the culinary world; so many unique flavors can be mixed-and-matched with a juicy beef patty and a fluffy bun. For the true cowboy burger experience, you can't go wrong with Southwest Cheeseburgers. The burgers are as savory as can be, and the garlic-lime mayo helps add to the succulence of each bite, while bringing a little brightness. But it's the grilled chiles that really bring the classic Southwestern heat to each patty, and a little verdancy to the deep beefiness. The grill is blazing a new path to flavor with these Southwest Cheeseburgers.
Ingredients
- 6 poblano or Anaheim chile peppers
- 1 cup mayonnaise
- 1 clove garlic, finely grated
- zest of 1 lime
- juice of 1/2 lime
- 1 teaspoon kosher salt, plus more, to taste, divided
- 1 teaspoon black pepper, plus more, to taste, divided
- 3 pounds ground beef
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 6 slices Pepper Jack cheese
- 6 potato buns, split and toasted
- romaine lettuce leaves, to taste, for topping
- red onion, to taste, sliced, for topping
Directions
Step 1 -Preheat the grill to medium heat.
Step 2 -Grill the chiles, turning them frequently, until the skins are completely blackened, about 10 minutes.
Step 3 -Seal the chiles in a large resealable plastic bag and let them sit for 20 minutes.
Step 4 -Transfer the peppers from the bag and use a knife to scrape off most of the blackened skin.
Step 5 -Pull off the stems and slice the chiles in half lengthwise.
Step 6 -Scrape out the seeds and the membranes.
Step 7 -Slice the chiles into thick strips.
Step 8 -Mix the mayonnaise, the garlic, the lime zest, and the lime juice together in a small bowl.
Step 9 -Season the mayo mixture to taste with the salt and the black pepper.
Step 10 -Combine the beef, the Worcestershire sauce, the cumin, the cayenne pepper, 1 teaspoon of the salt, and 1 teaspoon of the black pepper in a large bowl.
Step 11 -Gently but thoroughly, mix the meat mixture with clean hands until well combined.
Step 12 -Form the meat mixture into six 1-inch-thick patties.
Step 13 -Season the patties with the salt and the pepper.
Step 14 -Grill the burgers until well-marked and firm enough to flip, about 3-4 minutes.
Step 15 -Once flipped, top the burgers with the chile strips and 1 slice of the Pepper Jack cheese.
Step 16 -Grill until the burgers reach an internal temperature of at least 130 degrees F for medium-rare, about 3-4 minutes. In the last 30 seconds, cover and cook until the cheese melts.
Step 17 -Spread the garlic mayo on the buns.
Step 18 -Serve the burgers on the buns topped with the lettuce and the onion.
