Queso Fundido Burger
- 2 medium fresh poblano chiles
- 8 ounces fresh Mexican chorizo sausage, removed from its casing if there is one
- 1 tablespoon vegetable oil
- 1 medium onion, sliced 1/4-inch thick
- 2 garlic cloves, finely chopped
- 1 ½ pounds ground chuck (chuck offers a beefy flavor and richness; you can choose a leaner cut if that makes sense for you)
- 1 to 2 canned chipotle chiles en adobo, finely minced, seeded if you wish
- 8 thick slices Monterey Jack Cheese
- 4 hamburger buns, lightly toasted
- Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler.
- Place in a bowl, cover with a kitchen towel and let cool. Rub off the blackened skin and pull out the stems and seed pods. Cut into 1/4-inch strips.
- Set a large (10-inch) skillet over medium. Add the chorizo and cook, breaking up large chunks, until the chorizo is beginning to brown and is cooked through, about 10 minutes.
- Scrape on to a plate lined with paper towels and let cool.
- Return the skillet to medium heat, measure in the oil and add the onion.
- Cook, stirring frequently until it begins to brown, 7 or 8 minutes. Stir in the garlic and poblano and cook for 2 minutes.
- Taste and season with salt, usually about 1/2 teaspoon. Scrape the rajas into a bowl and cover to keep warm.
- In a large bowl, combine the ground beef, the cooled chorizo, the chipotles and 3/4 teaspoon salt. Mix thoroughly but lightly (to keep from turning out an overly compact texture).
- Divide into 4 portions, lightly pressing them into patties the size of your buns.
- Heat a gas grill to medium-high on one side, medium on the other; or light a charcoal fire and let it burn until the charcoal is covered with white ash (and still quite hot), then bank the coals to one side.
- Lay the hamburger patties on the hottest side of the grill and cook until the grill grates have seared beautiful marks on one side, about 2 minutes if your grill is quite hot, then flip and cook until the hamburger is a little less done than you like (usually a couple of minutes longer for rare to medium rare).
- Move the burgers to the cooler side of the grill. Lay one piece of cheese on top of each burger, top with a portion of the warm rajas and then another piece of cheese. Close the lid and continue cooking until the cheese has melted, about 1 minute.
- Remove from the grill and place on a toasted bun. Serve immediately.