Green Chile Cheeseburgers

Compliments of Bobby Flay

Ingredients

• 2 pounds ground chuck, 80 percent to 85 percent lean
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 8 thin slices Chihuahua or provolone
• 4 good-quality hamburger buns, toasted
• Green Chili Sauce, recipe follows
• Romaine lettuce leaves, optional
• 4 thick slices beefsteak tomatoes, optional
• Pickled jalapenos, optional

Directions

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.

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

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.