Green Chile Cheeseburgers

• 2 pounds ground chuck, 80 percent to 85 percent lean
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 8 thin slices Chihuahua or provolone
• 4 good-quality hamburger buns, toasted
• Green Chili Sauce, recipe follows
• Romaine lettuce leaves, optional
• 4 thick slices beefsteak tomatoes, optional
• Pickled jalapenos, optional

1. Heat grill to high.
2. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper.
3. Grill until charred on both sides and cooked to desired doneness.
4. Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute.
5. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.
6. 2 poblano chiles, grilled, peeled, seeded, and chopped
7. 1 medium white onion, grilled and chopped
8. 1 to 2 cloves garlic, chopped
9. 2 tablespoons chopped fresh epazote, or fresh oregano leaves
10. 1/4 cup cold water
11. 1 tablespoon honey
12. 1/4 teaspoon kosher salt
13. 1/4 teaspoon freshly ground black pepper
14. Place all ingredients in a blender and blend until smooth.
15. Season with salt and pepper, to taste.

ground chuck, kosher salt, freshly ground black pepper, thin, buns, green chili sauce, beefsteak tomatoes

Taken from www.foodnetwork.com/recipes/bobby-flay/green-chile-cheeseburgers-recipe2.html (may not work)