Open-Faced Chile Colorado Cheeseburgers | Red Meat Recipes | Weber Grills | Weber US
Keywords
- Weber
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Cooking tools:
- Blender
- Grill
- Grill brush
- Kitchen shears
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Plate
- Serving platter
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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