- 6 poblano or Anaheim chile peppers
- 1 c. mayonnaise
- 1 garlic clove, finely grated
Grated zest of 1 lime and juice of 1/2 lime
- 1 tsp. kosher salt, plus more to taste
- 1 tsp. black pepper, plus more to taste
- 3 lb. ground beef (80/20)
- 1 tbsp. Worcestershire sauce
- 2 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 6 slices pepper jack cheese
- 6 potato buns, split and toasted
- Romaine lettuce leaves and sliced red onion, for topping
- Preheat a grill to medium. Grill the chiles, turning frequently, until the skin is completelyblackened, about 10 minutes. Seal the chiles in a large resealable plastic bag and let sit for a good 20 minutes. Remove them from the bag and use a knife to scrape off most of the blackened skin. Pull off the stems, then slice the chiles in half lengthwise. Scrape out the seeds and membranes, then slice the chiles into thick strips.
- Mix the mayonnaise, garlic and lime zest and juice in a small bowl. Season with salt and black pepper to taste and set aside.
- Combine the beef, Worcestershire sauce, cumin, cayenne and 1 teaspoon each salt and black pepper in a large bowl. Mix with your hands until well combined. Form into six 1-inch-thick patties (about 4½ inches wide). Season each patty with a little salt and pepper.
- Grill the burgers until well marked and firm enough to flip, 3 to 4 minutes. Flip the burgers, top each with some chiles and a slice of cheese and grill 3 to 4 more minutes for medium rare; cover during the last 30 seconds to fully melt the cheese, if necessary.
- Spread the garlic mayonnaise on the buns. Serve the burgers on the buns with lettuce and red onion.