Chimay chile burgers

Yield: 8 servings

Measure Ingredient
4 Anaheim or New Mexico chiles, roasted
3½ pounds Ground beef
Salt and pepper to taste
2 teaspoons Pure chile powder
2 tablespoons Olive oil
2 cups Shredded jalapeo-flavored Monterey Jack cheese
2 Chipotle chiles canned in adobo sauce
1 Egg yolk
1 tablespoon Sherry vinegar
1 tablespoon Prepared mustard
Juice of 1/2 lemon to 1 1/2 tbs
1 cup Vegetable oil
Red onion



Prepare the chipotle mayonnaise and set aside. Peel the roasted chiles, then split them down the center and remove the seeds.

Divide the ground beef into 16 portions and make patties. Season each patty with salt, pepper and chile powder, and brush with olive oil.

Using two patties for each burger, place half a peeled green chile and cup shredded cheese between the patties and press them firmly to seal in the "filling" completely.

Grill the burgers to desired degree. Serve in hamburger buns with chipotle mayonnaise garnished with slices of tomato, red onion and avocado.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 164 Submitted By DIANE LAZARUS On 07-14-95

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