Title: Chimay Chile Burgers
Categories: Mexican
Yield: 8 Servings

4		Anaheim or New Mexico chiles, roasted
3 1/2	lb	Ground beef
		Salt and pepper to taste
2	ts	Pure chile powder
2	tb	Olive oil
2	c	Shredded jalapeo-flavored Monterey Jack cheese
CHIPOTLE MAYONNAISE
2		Chipotle chiles canned in adobo sauce
1		Egg yolk
1	tb	Sherry vinegar
1	tb	Prepared mustard
		Juice of 1/2 lemon to 1 1/2 tbs
		Salt
1	c	Vegetable oil
GARNISH
		Tomato
		Red onion
		Avocado

Prepare the chipotle mayonnaise and set aside. Peel the roasted chiles, then split them down the center and remove the seeds.

Divide the ground beef into 16 portions and make patties. Season each patty with salt, pepper and chile powder, and brush with olive oil. Using two patties for each burger, place half a peeled green chile and cup shredded cheese between the patties and press them firmly to seal in the "filling" completely.

Grill the burgers to desired degree. Serve in hamburger buns with chipotle mayonnaise garnished with slices of tomato, red onion and avocado.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 164

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