Our version of these spicy burgers includes a tangy chile sauce that Mauricio Barboza, a chef from Santa Fe, gave us. This recipe first appeared in SAVEUR Issue #140, along with Jane and Michael Stern's story Hot Stuff.
- 2 lb. ground chuck
- 1 tbsp. , plus 1½ tsp. New Mexico chile powder
- 1 1⁄2 tsp. ground cumin
- Kosher salt and freshly ground blackpepper, to taste
- 1⁄3 cup mayonnaise
- 2 tbsp. ketchup
- 4 cloves roasted garlic, mashed to a paste
- 2 tbsp. canola oil
- 6 roasted New Mexico chiles, peeled, stemmed, seeded, and roughly chopped
- 4 slices cheddar cheese
- 4 slices Swiss cheese
- 4 brioche buns, split and toasted
In a bowl, combine chuck, 1 tbsp. chile powder, cumin, and salt and pepper; form into four 8-oz. patties and chill. Whisk remaining chile powder, mayonnaise, ketchup, garlic, and salt and pepper in a small bowl; refrigerate sauce until needed.
Heat oil in a 12″ cast-iron skillet over medium heat; working in 2 batches, cook patties, turning once, until a thick crust develops on both sides, about 10 minutes for medium-rare. Top each with ¼ of roasted chiles and 1 slice of each cheese; cover with lid to melt cheese. To serve, place 1 patty on each bottom bun and spread top buns with some of the sauce. Cover burgers with top bun and serve immediately.