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Barbecue


Green Chile Gravy:
4 large bell peppers, red, yellow or green
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1 medium yellow onion, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
12 ounces beer, preferably dark (mexican)
Two 4-ounce cans diced green chiles, mild or hot
One 12-ounce jar pickled jalapeno slices

Burgers:
2 pounds ground 80/20 chuck
Kosher salt and freshly ground black pepper
12 slices pepper jack cheese
Four 10-inch flour tortillas
1 cup sour cream
2 cups shredded lettuce

For the green chile gravy: Preheat the grill to 400 degrees F.
Drizzle the bell peppers with 2 tablespoons oil and sprinkle with salt and pepper. Place the peppers on grill and roast until charred and soft, about 15 minutes. Let cool until cool enough to handle, then peel, core, seed and roughly chop. Set aside.
Add the butter and remaining 2 tablespoons oil to a large pot over medium heat. Add the onions, garlic and a pinch of salt and pepper. Stir and cook until soft and translucent, 2 to 3 minutes. Add the flour and cook, stirring, until it starts to turn into a roux and no longer looks raw. Add the beer, the canned chiles, roasted bell peppers and 4 to 5 pickled jalapeno slices. Bring to a boil, then simmer until thickened, about 20 minutes. Turn off the heat and puree in a blender. Taste and adjust for seasoning. Set aside.
For the burgers: Divide the ground beef into 4 equal patties and sprinkle aggressively with salt and pepper. Place on the hot grill and cook until the juices start to form on the tops of the patties, 3 to 5 minutes. Flip the patties and cover each with 2 slices pepper jack cheese. Cook until medium-rare, 3 to 4 minutes more.
Place a tortilla on a flat surface and place a patty in the center, cheese-side down. Fold the tortilla around the burger, like an empanada. Flip and place on a sheet pan, seam-side down. Top with another slice of pepper jack cheese. Repeat with the remaining tortillas and patties. Place in the grill to melt the cheese on top, 5 to 6 minutes. Remove the burgers from the oven and top with a generous amount of the green chile sauce. Garnish with the sour cream, more pickled jalapenos and shredded iceberg lettuce.

Unrated