Ingredients:

1 ½ chipotle peppers in adobo sauce
3 tsp. fresh cilantro
6 T. mayonnaise
9 poblano peppers
Brown paper bag
1 clove fresh garlic, minced
1 tsp. black pepper
1 T. apple cider vinegar
1 tsp. cumin
1 tsp. Mexican oregano
1 ½ tsp. salt
1 ½ lbs. ground beef
6 T. quesadilla cheese, shredded
6 fresh Kaiser buns
1 ½ cups French’s Original Crispy Onions

Instructions:

1. Remove chipotle peppers from the adobo sauce and chop finely. Finely chop cilantro. Add chipotle and cilantro into a small bowl. Add mayonnaise. Mix with a spoon until spices are evenly distributed. Place in refrigerator for later.
2. Place poblano peppers on grill on med-high heat. Turn periodically when each side is black and the outer skin has bubbled (about 5-10 minutes for each side).
3. Remove peppers from grill and place in a brown paper bag for 5 minutes.
4. Remove peppers from bag. Peel off outer skin of peppers. Remove seeds and stem. Chop into ¼ inch pieces. Separate pieces into two even piles. For ½, place into a small bowl and puree with an immersion blender until smooth.
5. To small bowl containing pepper puree, add remaining chopped poblanos, garlic, black pepper, apple cider vinegar, cumin, oregano, salt and ground beef. Mix with hands until spices are evenly distributed throughout meat. Form into 6 equally sized balls.
6. Divide cheese into 12 equally sized portions. For 6 of the cheese portions, use 1 ball of ground meat per cheese portion and cover the cheese with the meat. Fashion into a pattie of about ½ inch thick. The cheese should be completely in the center.
7. Place the burgers on the grill on high heat (about 300 deg F). Cook each side for 6 minutes. After the first side cooks and the burger is flipped. Place the remaining portions of cheese onto the cooked side so that it can melt while the bottom side cooks.
8. While burger is cooking, slice buns in half horizontally if they are not pre-cut.
9. During last three minutes of cooking, place buns on grill over low heat cut side down. Cook until lightly browned (about 3 minutes).
10. Remove buns and burgers from grill.
11. Place bottom buns out in a single layer. Top each with a burger, cheese side up. Top each burger with about ¼ c. French’s crispy onions.
12. To top buns, spread about 1T. mayonnaise on cut side of each bun. Place mayonnaise side down for each bun on top of each burger with crispy onions.
13. Enjoy.

Ingredients

Cilantro-Jalapeno Mayonaise:
2 fresh jalapeno peppers, seeded and stems removed
1 medium clove fresh garlic
1 cup fresh cilantro leaves, large stems removed 
1/2 teaspoon kosher salt
1 cup mayonaise
Vegetable oil for coating foil and grill later
Chiles Rellenos:
6 large fresh Anaheim green chiles
 6 1-oz slices of sharp cheddar cheese
Patties:
1/2 cup coarsly chopped red onion
1/2 fresh jalapeno, seeded, stem removed
1 clove fresh garlic
2 pounds freshly ground chuck
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1 1/2 Tablespoons Worchestershire sauce
6 oval sandwich rolls, split
6 red onion slices
6 large tomato slices
6 romaine lettuce leaves

Instructions

Preheat gas grill to medium-high heat. To make the cilantro-jalapeno mayonaise, combine the 2 jalapeno peppers, the garlic clove and cilantro leaves in a food processor. Pulse until finely chopped. Add the cilantro-jalapeno mixture and the salt to the mayonaise. Stir well and refrigerate until later. Lightly oil a 12×12 inch piece of heavy duty foil for the chiles rellenos. To prepare the chiles rellenos, place the whole green chiles on the pre-heated grill. Turn several times until skins are evenly browned – slightly blackened is OK – about 4-6 minutes total. Remove from grill and allow to cool until easily handled. Taking care not to split the chiles, peel skins from the chiles and remove stems and seeds. Carefully, stuff one slice of cheese in each chile through the stem hole. (Shape the cheese to fit if necessary.) Place the stuffed chiles side by side on the oiled sheet of foil and set aside. To prepare the patties, combine the red onion, jalapeno, and garlic in a food processor. Pulse until finely chopped. In a large bowl, combine the onion mixture, the ground beef, salt, pepper, and Worchestershire sauce. Handle the meat the least possible to avoid compacting; mix well. Divide the meat into 6 equal portions and form to fit the rolls. Make the patties a little thinner in the center (1/2"), and thicker at the edges (3/4"), for more even cooking. Brush the pre-heated grill with vegetable oil. Place the patties on the grilling rack, cover and cook – turning once, until done to your preference, 5-6 minutes per side for medium. During the last 6 minutes of cooking the patties, carefully place the foil with the chiles on one side of the grill. Close grill. Remove patties and chiles from heat when burgers are done, and cheese is melted in the chiles. Place burgers on a tray and cover with the foil containing the chiles to keep both warm. While the patties are resting, place the rolls, cut side down, on the grill rack until warm and crusty. To assemble the burgers, spread a generous amount of the cilantro mayonaise on both cut sides of each roll. Place a chile relleno on each roll bottom; place a patty over the chile. Top the patty with a tomato slice, an onion slice, and a romaine leaf. Add the prepared roll tops and serve.