Categories: Burgers

Ingredients

• 6 poblano or Anaheim chile peppers
• 1 cup mayo
• 1 garlic clove, finely grated
• Grated zest and juice of 1 lime and juice of 1/2 lime
• 1 tsp kosher salt, plus more to taste
• 1 tsp black pepper, plus more to taste
• 3 lbs. ground beef
• 1 tbsp. Worcestershire
• 2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 6 slices pepper Jack cheese
• 6 potato buns, split and toasted
• Romaine and sliced red onion, for topping

Directions

1. Preheat a grill to medium. Grill the chiles, turning frequently, until the skin is completely blackened, about 10 minutes. Seal the chiles in a large Ziploc bag and let sit for a good 20 minutes. Remove them from the bag and use a knife to scrape off most of the blackened skin. Pull off the stems, then slice the chiles in half lengthwise. Scrape out the seeds and membranes, then slice the chiles into thick strips.

2. Mix the mayo, garlic and lime zest and juice in a small bowl. Season with salt and black pepper to taste and set aside.

3. Combine the beef, Worcestershire, cumin, cayenne and 1 tsp each salt and black pepper in a large bowl. Mix with your hands until well combined. Form into 6 patties. Season each patty with a little salt and pepper.

4. Grill the burgers until well marked and firm enough to flip, 3 to 4 minutes. Flip the burgers, top each with some chiles and a slice of cheese and grill 3 to 4 more minutes for medium rare; cover during the last 30 seconds to fully melt the cheese, if necessary.

5. Spread the garlic mayo on the buns. Serve the burgers on the buns with lettuce and red onion.

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