The Quadruple Chile Cheeseburger Recipe

How to make it

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• Divide meat into four even piles and shape into burger patties about 1/2-inch wider than burger buns. Season generously with salt and pepper and set aside.
• Place chilis directly over a gas burner and cook, turning occasionally, until charred and blistered all over. Alternatively, place chilis as close as possible to broiler element set to high and cook, turning occasionally, until charred and blistered all over. Transfer to a sheet of aluminum foil and wrap tightly. Set aside for five minutes, then remove from foil and carefully peel off most of skin. Discard stems and seeds. Roughly chop chilis.
• Combine chipotle, adobo sauce, and mayonnaise in a small bowl. Stir to combine. Set aside.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
• Place burgers directly over hot side of grill and cook, turning occasionally, until well charred and internal temperature registers 125°F to 130°F on an instant read thermometer for medium-rare, about 5 minutes total, or 135°F to 140°F for medium, about 6 minutes total. Top each burger patty with two slices of cheese, then transfer to a large plate and tent with aluminum foil.
• Toast buns directly over hot side of grill until browned, about 30 seconds.
• Place bottom buns on a cutting board. Top with burger patties. Top burger patties with roasted chilis and pickled jalapeños. Top with chipotle mayonnaise. Close sandwiches and serve.