Categories: Meals

Ingredients

• 1 serrano chile pepper
• 2 large Cubanelle peppers
• 2 large poblano chile peppers
• 1 tbsp. vegetable oil, plus more for the grill
• 1 small onion, diced
• Kosher salt
• 3 garlic cloves, minced
• 1/2 tsp ground cumin
• 2 tbsp. white vinegar
• 3 lbs. ground beef
• Black pepper
• 8 slices Colby-jack cheese
• 8 burger buns
• Mayo, barbecue sauce, lettuce and sliced sweet onion, for topping

Directions

1. Preheat a grill to medium high. Grill the serrano, Cubanelle and poblano peppers, turning, until charred all over, 6 minutes for the serrano, 8 minutes for the Cubanelle and 10-12 minutes for the poblano. Transfer to a large bowl, cover with plastic wrap and let steam 10 minutes. Peel, seed and chop all the peppers.

2. Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onion, season with salt and cook, stirring until browned, 5-6 minutes. Add the garlic and cumin and cook, stirring, until the cumin is toasted, about 1 minute. Add 1 cup water, the grilled peppers and 1/2 tsp salt. Simmer over medium heat until most of the liquid has cooked off, 8-10 minutes. Stir in the vinegar and season with salt.

3. Form the ground beef into 8 patties, about 4 inches wide and 1/2 inch thick; season with salt and pepper. Oil the grill grates. Grill the burgers over medium-high heat, 3 to 3 1/2 minutes per side for medium rare; top each with a slice of cheese after flipping and cover to melt. Toast the buns cut-side down, about 30 seconds.

4. Spread some mayo and barbecue sauce on the buns. Serve the patties on the buns with lettuce, sliced onion and the grilled chile salsa.

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