Chili con Queso Burger
- 2 jalapeños and 2 anaheim chiles
- 1 garlic clove, large and unpeeled
- 4 ounces monterey jack cheese, shredded
- Salt and pepper, freshly ground
- 1 1/2 pounds ground beef – Bobby Flay recommends 20 percent fat content for flavor.
- Extra-virgin olive oil
- 4 Kaiser rolls, cut in half horizontally
- Condiments and toppings as desired (lettuce, onion, tomato, ketchup, mayonnaise)
While waiting for the grill to heat up, rub the chilies with olive oil and thread the chilies and garlic onto skewers. Once the grill is ready, place the skewers on the grill until they are charred completely. Once cooked, peel the chilies and garlic, discarding the stems and seeds, chop them, and place them in a bowl. Add the cheese using a folding motion and add salt and pepper to taste. Place to the side.
Now divide the beef into eight equal parts and place them onto wax paper. Make each portion into a 5-inch round patty, keeping them a little bit thicker in the middle. Place 1/4-cup of the cheese sauce in the center of four patties and then cover it with the remaining patties. Make sure to seal the edges and flatten the centers so the burgers appear even. Top the patties with olive oil and salt and pepper. You will also want to oil the insides of the rolls.
Place the burgers on a lightly-oiled grill and cook them over a hot flame. Cook each side for about four minutes or until desired temperature is reached. At the very end, lightly toast the rolls. Place the cooked patties on the rolls and dress as desired.