Makes 8 small sliders, or 4 regular burgers.
1 lb ground beef (I use 87% lean)
1 4-oz can fire-roasted chopped green chile peppers
1/2 cup grated cheddar cheese
1/2 cup mayonnaise (I use Hellmanns)
1/4 tsp ground New Mexico chile pepper
1/4 tsp ground cumin
Pinch of black pepper
Slices of pepperjack cheese
8 small or 4 regular burger buns (I love potato buns)
Bring the beef to room temperature for 30 minutes.
Preheat the broiler, griddle or grill. I've had the best results using the broiler, but I've also made these burgers on a grill pan. It's a bit messy on the grill, but it works. For the broiler, line a rimmed pan with aluminum foil, and set aside.
In a large mixing bowl, combine beef, green chiles and grated cheddar cheese with your impeccably clean hands. Mix just until the ingredients are incorporated; do not overmix.
Form the mixture into 8 small burgers, or 4 large ones.
Broil (approximately 6 inches from the heat) or grill for 3-4 minutes per side, depending on how you like your burgers. In the final 30 seconds, top each burger with a slice of Monterey pepperjack cheese.
While the burgers are cooking, in a small bowl stir together the mayonnaise, chile powder, cumin and black pepper. Set aside.
When the burgers are cooked and the cheese on top has melted, remove them to a platter and let sit for 5 minutes.
To assemble, slice each bun in half, and slather the bottom with a bit of the mayonnaise sauce. Add lettuce leaves, and top with a burger. Serve with lots of napkins to catch the dribbles.