Yield: 8 servings
|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 tablespoon||Sherry vinegar|
|1 tablespoon||Prepared mustard|
|Juice of 1/2 lemon to 1 1/2 tbs|
|1 cup||Vegetable oil|
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