Southwest hamburgers

When I was a young girl, my Grandad used to make hamburgers that we called "the good hamburgers." I don't remember exactly what they had in them but I found a recipe in The Complete Meat Cookbook by Bruce Aidells and Denis Kelly that reminded me of those burgers. I like to call these "the even better burger." There are so many ways to tweak hamburgers. Experiment and find your "better" burger.

  
    Recipe makes
    Active time
    Total time
  
    9 hamburgers
    30m
    40m

  
    Special equipment needed
  
    Grill or broiler
  
    Large bowl

  
    Ingredients
  
tablespoon taco seasoning or chili powder
  
teaspoon ancho chile powder or chili powder
  
teaspoon salt
  
    3/4 cup shredded cheddar cheese
  
small can of chopped green chiles
  
small onion, minced
  
tablespoons finely chopped cilantro
  
canned chipotle chiles, finely chopped
  
tablespoon chipotle sauce from canned chiles
  
tablespoon liquid smoke
  
pounds ground chuck

  
    Instructions
  
    • Add all the ingredients except the meat to a large bowl.
  
    • Add the meat and mix well but do not overmix because it will make the hamburgers tough. Form into 9 patties.
  
    • Cook on a preheated grill and cook for about 6 minutes before turning to get char markings. Flip and cook about another 6 minutes for a medium burger. For more well-done, turn again and check every two minutes.

  
    Variations
  
    • Experiment with the cheese - habanero, pepperjack, blue.
  
    • Substitute Italian parsley for the cilantro.
  
    • Use only chili powder.
  
    • Add a 1-inch cube of cheese to the center of each burger.
  
    • Add cumin powder.
  
    • For an even spicier burger, add chopped raw jalapeño.

  
    Storage
  
    • The hamburges can be formed up to 4 hours before grilling. Cover and store in the refrigerator.
  
    • Store any leftovers covered in the refrigerator. Reheat in a covered skillet with a little water.

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