Open-Faced Chile Colorado Cheeseburgers | Red Meat Recipes | Weber Grills | Weber US

Name: Open-Faced Chile Colorado Cheeseburgers | Red Meat Recipes | Weber Grills | Weber US
Ingredients: 12 dried New Mexico chiles or guajillo chiles, about 3 ounces total, stemmed and seeded; 2½ cups/600 milliliters beef broth; 4 large garlic cloves, peeled; 1 tablespoon dried oregano; 1 tablespoon ground cumin; 2 whole cloves; 2 tablespoons tomato paste; Extra-virgin olive oil; 1 teaspoon balsamic vinegar; Kosher salt; Freshly ground black pepper; Ground cayenne pepper (optional); 1 tablespoon fresh lime juice; 2 large plum tomatoes, seeded, diced; ½ cup/60 grams diced red onion; 2¼ pounds/1 kilograms ground chuck (80% lean); 6 slices Monterey Jack cheese, each about 1 ounce; 3 hamburger buns, preferably potato buns, each about 4 inches diameter, split; 2 cups leaves romaine lettuce, coarsely chopped

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Check out this delicious recipe for Open-Faced Chile Colorado Cheeseburgers from Weber—the world's number one authority in grilling.

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Ingredients

12 dried New Mexico chiles or guajillo chiles, about 3 ounces total, stemmed and seeded
2½ cups/600 milliliters beef broth
4 large garlic cloves, peeled
1 tablespoon dried oregano
1 tablespoon ground cumin
2 whole cloves
2 tablespoons tomato paste
Extra-virgin olive oil
1 teaspoon balsamic vinegar
Kosher salt
Freshly ground black pepper
Ground cayenne pepper (optional)
1 tablespoon fresh lime juice
2 large plum tomatoes, seeded, diced
½ cup/60 grams diced red onion
2¼ pounds/1 kilograms ground chuck (80% lean)
6 slices Monterey Jack cheese, each about 1 ounce
3 hamburger buns, preferably potato buns, each about 4 inches diameter, split
2 cups leaves romaine lettuce, coarsely chopped