2 pounds ground chuck

1 tablespoon plus 1-1/2 teaspoons New Mexico chile powder (if New Mexico powder isn’t available use the common variety)

1-1/2 teaspoons ground cumin

Kosher salt and freshly ground black pepper to taste

1/3 cup mayonnaise

2 tablespoons ketchup

4 cloves roasted garlic, mashed to a paste (Preheat oven to 400*. Peel away outer layers of garlic skin, leaving skins of individual cloves intact. Using a knife, cut off ¼ to ½ inch of top of cloves, exposing individual cloves. Place on a piece of aluminum foil, drizzle with olive oil and close packet tightly. Roast for 30 to 35 minutes, or until cloves feel soft when pressed. Cool cloves slightly, then squeeze pulp out of skins and mash with a fork.)

2 tablespoons canola oil

6 roasted New Mexico chiles, peeled, stemmed, seeded and roughly chopped (New Mexico chiles are sometimes hard to come by in other parts of the country. Substitute poblanos with a serrano or two thrown in for heat.)

4 slices cheddar cheese

4 slices Swiss cheese

4 brioche buns, split and toasted

1. In a bowl, combine chuck, 1 tablespoon chile powder, cumin and salt and pepper; form into four 8 ounce patties and chill. Whisk remaining chile powder, mayonnaise, ketchup, garlic and salt and pepper in a small bowl; refrigerate sauce until needed.

2. Heat oil in a 12 inch 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 the 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 buns and serve immediately.

from Saveur Magazine

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