Courtesy of PureZing

Serves 4

INGREDIENTS:
2 Anaheim chilies
2 jalapeno chilies
1 large garlic clove, unpeeled
4 ounces Monterey Jack cheese, shredded
Sea salt and freshly ground pepper
1 ½ lbs. grass-fed, ground beef

DIRECTIONS:

Rub chilies and garlic with olive oil and thread on a skewer. Grill under broiler or on top of grill, turning until charred. Remove from skewer, cool and peel and discard charred skins and garlic peel. Finely chop chilies and garlic and mix with shredded cheese. Salt and pepper to taste.

Divide ground beef into four equal sections. Divide each section in two and form 5-inch hamburgers. Divide cheese mixture equally on top of four of the hamburgers. Place other hamburger on top of cheese and seal hamburgers edges together. Brush oil and salt and pepper both sides of four finished burgers.

Grill burgers over high heat or put on middle rack in oven with broiler on high. After 7-8 minutes, turn burgers and continue cooking.

Serve on toasted rolls with lettuce, tomato and ketchup.