In step 2, you may need to add a teaspoon or two of water to the food processor to help process the chile mixture. Pressing a shallow divot in the center of each burger patty keeps the burgers flat during grilling.
- 3Anaheim chile peppers, stemmed, halved lengthwise, and seeded
- 3jalapeño chiles, stemmed, halved lengthwise, and seeded
- 1onion, peeled and sliced into 1/2-inch-thick rounds
- 1garlic clove, minced
- Salt and pepper
- 1 1/2pounds 85 percent lean ground beef
- 4slices deli American cheese
1. CHAR VEGETABLES: Grill Anaheims, jalapenos, and onion, covered, over hot fire until vegetables are lightly charred and tender, 2 to 4 minutes per side. Transfer vegetables to bowl, cover, and let cool 5 minutes. Remove skins from chiles and discard; separate onion rounds into rings.
2. PROCESS CHILE MIXTURE: Transfer chiles, onion, and garlic to food processor and pulse until coarsely chopped. Transfer all but ¼ cup chopped chile mixture to empty bowl and season with salt and pepper; set aside. Process remaining mixture until finely chopped, about 45 seconds, scraping down bowl as needed.
3. FORM BURGERS: Combine beef, pureed chile mixture, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl and knead gently until well incorporated. Shape into four ¾-inch-thick patties and press shallow divot in center of each.
4. GRILL AND TOP: Grill burgers, covered, over hot fire until well browned on first side, 3 to 5 minutes. Flip bur-gers, top with chopped chile mixture and cheese, and continue to grill, covered, until cheese is melted and burgers are cooked to desired doneness, 3 to 5 minutes. Serve.