Stuffed Pickled Chile Burger Grande

• 4 ounces cream cheese, softened
• 1 small egg yolk, raw
• 14 cup green onion, chopped
• 14 cup monterey jack cheese, shredded
• 4 anaheim chilies or 4 poblano chiles, 5 to 6 inches long
• 1 cup wine vinegar
• 14 cup olive oil
• 1 12 teaspoons whole cumin seeds
• 1 clove garlic, lightly crushed
• 1 teaspoon sugar
• 12 teaspoon salt
• 12 cup salsa, commercial or homemade
• 14 cup monterey jack cheese, shredded
• 1 lb ground beef
• 8 French rolls, split and toasted

1. Cream Cheese Filling: Cream together cream cheese and egg yolk; stir in onions and cheese.
2. Stuffed Pickled Chiles: Cut a short lengthwise slit in each chile; roast under broiler over over burner until blackened; place in sealed plastic bag and put in freezer for 10 minutes.
3. Remove skins and cut chile open lengthwise; DO NOT CUT OFF THE STEM END; leave an inch uncut at each end.
4. Remove seeds; lay in single layer in flat-bottomed container.
5. Combine vinegar, oil, cumin seeds, garlic, sugar and salt in saucepan; bring to boil and simmer 10 minutes; cool 5 minutes; strain and pour over chiles; chill covered at least 8 hours; can be refrigerated up to one week.
6. When ready to serve, put drained chiles in baking pan; stuff each with 1/4 of the Cream Cheese Filling;spoon on salsa and sprinkle with cheese; broil until cheese is lightly golden; serve; for use with burgers cut stem end off.
7. Burgers: Divide the meat into 4 thin burgers and shape into the same shape as the buns, but a bit larger to allow for shrinkage; cook to desired doneness.
8. To assemble, place burger on bun, top with pickled chile, condiments and the other half of the bun.

cream cheese, egg yolk, green onion, cheese, anaheim chilies, wine vinegar, olive oil, cumin seeds, clove garlic, sugar, salt, salsa, cheese, ground beef, rolls

Taken from www.food.com/recipe/stuffed-pickled-chile-burger-grande-72619 (may not work)