New Mexican Green Chile Cheeseburger


1 1/2 lb lean ground chuck
1/2 lb ground sirloin steak
1 cup brown mushrooms, minced finely
2 tsp kosher salt, 1 tsp for patties and 1 tsp for sprinkling
1 tsp freshly ground black pepper
1 Tbsp seasoning blend
1 13 oz container Roast Green Chile, thawed and drained, with 1/4 cup chopped finely for the patties
6 split hamburger buns
6 1 oz slices cheddar cheese



1. In a large bowl, combine the ground chuck, sirloin, mushrooms, 1 tsp of the salt, pepper, Spike, and the 1/4 cup chopped green chile. 2. Mix gently until combined with clean hands. 3. Form into 6 patties, 1" in diameter larger than the buns. 4. Sprinkle the patties on both sides with the 1 tsp additional salt. 5. Lightly spray the heated grill with canola cooking spray. 6. Place the patties on the grill and cook for 4 minutes on the first side and 2 minutes on the other side. 7. Place the 12 bun pieces on the grill to lightly toast them as the burgers are cooking. They should receive light char marks on the inside surface. 8. Top each burger with 1/6 of the remaining green chile and one cheese slice when the burgers have been flipped. 9. Lower the grill lid or place a cover over the burgers, allowing the cheese to melt. 10. Remove the bottom bun halves to plates for serving. 11. When the cheese has melted, top each patty with a top bun, lift from the grill with a spatula, and place on the bottom bun halves to serve.