2 lb. ground chuck
1 tablespoon and a separate 1½ teaspoons chili powder
1½ teaspoons ground cumin
Kosher salt and freshly ground black pepper, to taste
1/3 cup mayonnaise
2 tablespoons ketchup
4 cloves roasted garlic, mashed to a paste
2 tablespoon canola oil
2 poblano peppers and 1 jalapeño pepper — roasted, seeds removed and roughly chopped
6 slices Chihuahua cheese
6 provolone cheese — (Swiss cheese and cheddar cheese works just as well)
6 sesame seed buns, split and toasted. I would suggest brioche buns; red onion (or caramelized onions), lettuce, tomato, pickled jalapeño for garnish
1. In a bowl, combine chuck, 1 tablespoon chili powder, cumin, and salt and pepper; form into four 8-oz. patties and chill. Whisk remaining chili powder, mayonnaise, ketchup, garlic, and salt and pepper in a small bowl; refrigerate sauce until needed.
2. Heat oil in a 12-inch cast-iron skillet (I used a cast-iron grill) over medium heat; working in 2 batches, cook patties, turning once, until a thick crust develops on both sides, about 10 minutes for medium-rare. Top each with 1/4 of roasted chiles and 1 slice of each cheese; cover with lid to melt cheese. Place 1 patty on each bottom bun and spread top buns with some of the sauce. Cover burgers with top bun and serve. It’s that simple.
Awesome flavor! Very tasty with a very nice spiciness that was not over-powering. This was one good burger!
The steps are detailed further here: http://rubyzkitchen.wordpress.com/2012/01/26/green-chili-cheeseburgers/