3 long green chiles
2 cups mesquite or hickory wood smoking chips
2 pounds ground chuck, not too lean
2 green onions, trimmed and thinly sliced (about 1/3 cup)
3 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces Monterey Jack cheese with jalapenos, sliced
6 hamburger buns, split
2 medium tomatoes, sliced
6 leaves of romaine or other crisp lettuce
Smoked Jalapeno-Lime Mayonnaise:
3 to 4 chipotles adobado, with clinging sauce (can be found in some
supermarkets, or in Mexican Food Specialty shops)
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tablespoons fresh lime juice
1 tablespoon minced lime zest
1 tablespoon prepared Dijon-style mustard
1/2 teaspoon salt
1 cup corn oil
1/2 cup olive oil
In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about 1/3 cup.
Soak the wood chips in water for at least 30 minutes.
In a medium bowl, stir together the ground chuck, green chiles, green onions, sour cream, salt and freshly ground black pepper. Lightly form the meat into 6 equal patties about 1-inch thick.
Preheat a gas grill (medium-high) or light a charcoal fire and let it burn down until the coals are evenly white. Drain the wood chips and scatter them over the grill stones or coals. Position the grill rack about 6 inches above the heat source and lower the cover. When the chips are smoking, lay the hamburger patties on the grill and cook them, covered, for 4 minutes. Turn the patties, top them with the cheese and cook them, covered, another 3 to 4 minutes (for medium-rare), or until the cheese is melted. During the last 2 to 3 minutes of the grilling time you may want to toast the hamburger buns, cut sides down, on the grill.
Assemble the cheeseburgers on teh buns and serve, passing the sliced tomatoes, romaine, and smoked jalapeno-lime mayonnaise separately.
FOR THE MAYONNAISE:
In a food processor, combine the chipotles, egg, egg yolk, lime juice, lime zest, mustard and salt. Process until smooth. With the motor running, add the corn and olive oils through the feed tube in a quick, steady stream. The mayonnaise will thicken. Adjust the seasoning. Transfer to a storage continaer, cover, and refrigerate until use. The mayonnaise can be prepared up to 3 days ahead. Makes 2 cups.
Makes 6 servings