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2 lb. ground chuck
1 tbsp., plus 1 1/2 tsp. New Mexico chile powder-- I used the chili powder that I had on hand
1 1/2 tsp. ground cumin
Kosher salt and freshly ground blackpepper, to taste
1/3 cup mayonnaise
2 tbsp. ketchup
4 cloves roasted garlic, mashed to a paste
2 tbsp. canola oil
2 pablano peppers and 1 jalapeno pepper--roasted, seeds removed and roughly chopped
6 slices Chihuahua cheese
6 provolone cheese -- (Swiss cheese and cheddar cheese works just as well)
6 sesame seed buns, split and toasted. I would suggest brioche buns; red onion (or caramelized onions), lettuce, tomato, pickled jalapeno for garnish
Heat oil in a 12″ cast-iron skillet (I used a cast iron grill) over medium heat; working in 2 batches, cook patties, turning once, until a thick crust develops on both sides, about 10 minutes for medium-rare. Top each with 1/4 of roasted chiles and 1 slice of each cheese; cover with lid to melt cheese. Place 1 patty on each bottom bun and spread top buns with some of the sauce. Cover burgers with top bun and serve. It's that simple.
Garnished with red onion, tomato, lettuce, and pickled jalapeno peppers
Very tasty with a very nice spiciness that was not over-powering. This was one good burger!
The steps are noted here--->http://rubyzkitchen.wordpress.com/2012/01/26/green-chili-cheeseburg...