Green Chile Cheeseburgers
- 2 pasilla chiles, roasted on a gas burner or under a broiler until blackened, peeled, seeded, and diced
- 1 ½ pounds freshly ground chuck
- 1 cup grated cheddar cheese
- 1 teaspoon salt
1. Buy the right meat. For juicy burgers, get ground chuck with a fat content of at least 18%. Lean and extra-lean meat make tough, dry burgers. Also, the more freshly ground the meat is, the more tender and flavorful the burger: If your store has butchers, ask them to grind the meat fresh for yo...