GRANDE BEEF BURGERS WITH ROASTED CHILE PEPPER SLAW
for Roasted chile pepper slaw–3 poblano chile peppers
1 medium tomato, seeded and julienne-cut
1/3 cup julienne-cut jicama strips
1 tablespoon extra-virgin olive oil (such as Colavita)
1 teaspoon fresh lime juice
sea salt to taste
for Lime cilantro ailoi–1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 garlic clove, pressed or minced
sea salt to taste
for burgers–2 pounds ground BEEF chuck
1/3 cup minced sweet onions
2 tablespoons Worcestershire sauce
2 teaspoons dried Mexican oregano
2 garlic cloves, pressed or minced
1 teaspoon ground cumin
1 teaspoon sea salt
vegetable oil for brushing on grill rack
6 ounces Monterey Jack cheese, thinly sliced
6 Kaiser rolls (about 4-inches wide), split
2 cups shredded butter lettuce
Prepare gas grill for medium-hot fire. When the grill is ready, place chilies on grill rack. Turning occasionally, grill until blistered and charred on all sides. Place chilies in paper bag; close tightly and let cool 15 minutes. Peel, stem and seed; cut into thin strips. Place in bowl; add tomatoes, jicama, oil, and lime juice. Stir well; salt to taste.
To prepare the aioli, combine mayonnaise, cilantro, lime and garlic in small bowl; mix well. Salt to taste, if desired.
To make the patties, in a large bowl combine the beef, onions, Worcestershire, oregano, garlic, cumin and salt. Handling the meat as little as possible to avoid compacting it, mix well. Shape into six equal patties, formed to fit the rolls.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese on the patties during the last 3 minutes of grilling. Place the rolls, cut side down, on the outer edges of the rack to toast very lightly during the last 2 minutes of grilling.
Spread cut sides of rolls with aioli. To assemble the burgers, place equal portions of lettuce on each roll bottom, cheese-topped beef patty, and equal portions of the slaw. Add roll tops and serve.