Green Chili Cheeseburgers

Ingredients:

• 1.3 kg ground beef
• 1 serrano pod
• 2 large Cubanelle peppers
• 2 large poblano peppers
• 1 tbsp vegetable oil + extra for greasing the grill
• 1 small onion, diced
• 3 cloves garlic, crushed
• 0.5 tsp ground cumin
• 2 tablespoons white vinegar
• 8 slices Colby-Jack cheese
• 8 hamburger buns
• Mayonnaise and barbecue sauce, lettuce and sweet onion slices, for serving

Preparation:

1. Fire-Roasted Chili Pepper Salsa

   
   Preheat the grill to medium-high heat. Grill the serrano, cubanelle, and poblano peppers, turning, until the skin is charred on all sides: 6 minutes for serranos, 8 minutes for cubanelle, and 10-12 minutes for poblanos. Transfer the peppers to a large bowl, cover with plastic wrap, and let steam for 10 minutes. Peel and seed the peppers, then slice.
2. Heat the vegetable oil in a medium saucepan over medium-high heat. Add the onion, season with salt, and cook, stirring, until golden brown, 5-6 minutes. Add the garlic and cumin and cook, stirring, until the cumin is toasted, about 1 minute. Pour in 1 cup of water, add the roasted peppers, and 1/2 teaspoon of salt. Cook over medium heat until most of the liquid has evaporated, 8-10 minutes. Add the vinegar and season with salt to taste.
3. Form the ground beef into 8 patties, approximately 10 cm in diameter and 1 cm thick; season with salt and black pepper. Brush the grill grate with vegetable oil. Grill the patties over medium heat for 3 to 3.5 minutes per side for medium-rare. Then flip, top each patty with a slice of cheese, and lid the patties to melt. Grill the buns, cut-side down, for 30 seconds.
4. Spread mayonnaise and barbecue sauce on the buns. Serve the patties on the buns with lettuce, sliced ​​onions, and roasted chili salsa.