Ingredients:
1 pound ground chuck
1 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons vegetable oil, divided
2 fresh Hatch or Anaheim chiles (4 oz. total) or 1 can (7 oz.) Hatch* or regular green chiles, sliced
4 slices (4 oz.) pepper jack cheese
2 cups Fritos
3 tablespoons mayonnaise
2 teaspoons chipotle barbecue sauce
4 kaiser rolls, split
1 teaspoon kosher salt
1/4 teaspoon pepper
2 teaspoons vegetable oil, divided
2 fresh Hatch or Anaheim chiles (4 oz. total) or 1 can (7 oz.) Hatch* or regular green chiles, sliced
4 slices (4 oz.) pepper jack cheese
2 cups Fritos
3 tablespoons mayonnaise
2 teaspoons chipotle barbecue sauce
4 kaiser rolls, split
Directions:
Heat grill to medium (350° to 450°). Mix ground chuck, salt, and
pepper in a large bowl until just combined (do not overmix). Divide into
4 portions and form into 1/2-in. patties with a slight depression in
the center of each to help them cook evenly. Brush with 1 tsp. oil.
Rub fresh chiles with remaining 1 tsp. oil. Grill over high heat,
turning often, until blackened, about 4 minutes. Cover with a towel to
steam, about 10 minutes. When cool, rub off skins, then stem, seed, and
slice chiles into strips.
Grill burgers until cooked the way you like, about 7 minutes for
medium. In last few minutes, lay a cheese slice on each burger and lay
split rolls on grill.
Arrange burgers on bottom of buns and top with one-quarter of
chiles and Fritos. Mix mayonnaise and barbecue sauce and dollop about 2
tsp. onto each burger. Set tops of rolls in place.
