In Season: Green Chile Cheeseburgers with Tomato

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Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using green chiles and tomatoes.

If there is a burger on the menu with green chiles and cheese, you can be that that is what I will order. Well, it's either that or the caramelized onion and mushroom one.

When I make burgers at home, I will always make them with green chiles and cheese, whether the chiles are fresh roasted, frozen or canned. I decided to pull out the chiles I froze in September to make good use of them.

I've tried freezing chiles before and had had a bad result with the texture -- mushy. This time, however, I made sure to add enough water to the chiles to cover before freezing so that they were encased in water to provide a moisture barrier. I'm happy to say, it worked marvelously.

Here's how it went down in my house:

Green Chile Cheeseburgers with Tomato

1 cup green chiles, roasted (fresh, frozen or canned - whatever you have)
1 clove garlic, minced
2 tablespoons apple cider vinegar
2 tablespoons salad oil (like canola or olive)
½ tablespoon dried oregano
pinch of salt

1 pound ground beef*
4 slices of jack or cheddar cheese
1 tomato sliced (San Marzano if you can get 'em)
4 English muffins, lightly toasted

If you have frozen chiles, set those out to thaw. Take the ground beef out to take the chill off. Preheat your grill or grill pan on which you will cook your burgers. I have been making my burgers lately in a cast iron skillet.

Once your chiles have thawed, prepare the Smith Family Green Chile recipe. Basically you stir together the chopped chiles, garlic, vinegar, oregano, oil and salt. Here's a visual:

Make your burget patties and season generously with salt and pepper. I prefer to find good quality meat and not do too much to it. I don't mix anything into my patties. Cook to desired doneness. I like it still a little pink in the middle. If your grill is on med-high, cook on one side about 5 minutes and then 5 minutes on the other. It all depends on how hot your pan is, how cold you meat is, and how thick your burgers are. Just pay attention and cut into the meat to check if you aren't sure. Place a slice of cheese on top of the burger for the last few minutes of cooking so that it will melt.

It's assembly time. If you're feeling sassy, give the English muffin a thin smear of butter or mayo before you add the tomato and burger. It might be wise to season the tomato with salt and pepper, but I tasted mine and it was super flavorful already, so I skipped it. Top the burger with the chiles and get ready for lots of oohs and ahhs.

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