W
weconway
Guest
We had some gorgeous weather in Atlanta yesterday, so I thought I'd whip up a batch of burgers. I absolutely love green chile cheeseburgers!
I started by roasting the peppers on the grill:
The sauce then comes together in a food processor:
3 poblano chiles - roasted, peeled and seeded
3 anaheim chiles - roasted, peeled and seeded
3 serrano chiles - roasted, peeled and seeded
4 cloves of garlic
1 handful cilantro, washed
1/2 teaspoon cumin
juice of 1/2 lime
about 2 tablespoons extra virgin olive oil
salt to taste
Just pulse in the processor until you get something that looks like this:
Here's the keg at 425, ready to go.
I added a generous amount of chile sauce after flipping.
Next came a couple of slices of deli american cheese and the buns.
I got lucky. The cheese melted over the sauce and kept it from squirting out.
The finished product!
The burgers are pretty spicy, but the serranos have a heat that hits, then goes away. They don't linger like jalapenos do. The american cheese is nice and creamy and the toasted bun ties everything together.
William
I started by roasting the peppers on the grill:
The sauce then comes together in a food processor:
3 poblano chiles - roasted, peeled and seeded
3 anaheim chiles - roasted, peeled and seeded
3 serrano chiles - roasted, peeled and seeded
4 cloves of garlic
1 handful cilantro, washed
1/2 teaspoon cumin
juice of 1/2 lime
about 2 tablespoons extra virgin olive oil
salt to taste
Just pulse in the processor until you get something that looks like this:
Here's the keg at 425, ready to go.
I added a generous amount of chile sauce after flipping.
Next came a couple of slices of deli american cheese and the buns.
I got lucky. The cheese melted over the sauce and kept it from squirting out.
The finished product!
The burgers are pretty spicy, but the serranos have a heat that hits, then goes away. They don't linger like jalapenos do. The american cheese is nice and creamy and the toasted bun ties everything together.
William
