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Recipe by Jamie Purviance

Open-Faced Chile Colorado Cheeseburgers

  • People

    Serves 6

  • Prep Time

    20 mins

  • Grilling Time

    8 to 10 mins

  • People

    Serves 6

  • Prep Time

    20 mins

  • Grilling Time

    8 to 10 mins

the Ingredients

  • Sauce
  • 12 dried New Mexico chiles or guajillo chiles, about 3 ounces total, stemmed and seeded
  • 2½ cups beef broth
  • 4 large garlic cloves, peeled
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 2 whole cloves
  • 2 tablespoons tomato paste
  • Extra-virgin olive oil
  • 1 teaspoon balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper
  • Ground cayenne pepper (optional)
  • Salsa
  • 1 tablespoon fresh lime juice
  • 2 large plum tomatoes, seeded, diced
  • ½ cup diced red onion
  •  
  • 2¼ pounds ground chuck (80% lean)
  • 6 slices Monterey Jack cheese, each about 1 ounce
  • 3 hamburger buns, preferably potato buns, each about 4 inches diameter, split
  • 1 cup coarsely chopped romaine lettuce

Instructions

  • 01 Using kitchen shears, cut the chilies into ½-inch pieces. In a medium, heavy saucepan over medium heat, cook the chile pieces until fragrant and slightly darker, 4 to 5 minutes, stirring often. Add the broth, garlic, oregano, cumin, cloves, and tomato paste. Bring to a boil over high heat, stirring occasionally. Reduce the heat to medium-low, cover, and simmer until the chiles are soft, about 20 minutes. Transfer the mixture to a blender. Add 1 tablespoon oil, the vinegar, 1 teaspoon salt, and ¾ teaspoon pepper. Holding down the cover firmly, blend the chile mixture until the sauce is a smooth puree, but still on the thick side, scraping down the sides as needed. Pour the sauce into a small saucepan and season with cayenne, more vinegar, and more salt and pepper, if desired. Cover to keep warm.
  • 02 Prepare the grill for direct cooking over medium heat (450° to 550°F).
  • 03 In a medium bowl whisk 2 tablespoons oil, the lime juice, and a pinch of salt and pepper. Mix in the tomatoes and onion. In another medium bowl gently combine the ground chuck, 1 teaspoon salt, and ½ teaspoon pepper. Shape the meat into six patties, each about 4½ inches in diameter and ¾ inch thick.
  • 04 Brush the cooking grates clean. Grill the patties over direct high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last minute of grilling time, place the cheese on the patties to melt, and grill the buns, cut side down. Remove from the grill.
  • 05 Reheat the sauce over medium heat, stirring occasionally.
  • 06 Arrange one bun half, cut side up, on each plate and top with a patty. Spoon some warm sauce over each. Mix the lettuce into the salsa and spoon over the top. Serve with any remaining sauce and salsa.
Ingredients
Instructions