• In a medium bowl combine ground beef, salt, cumin, and chili powder. Mix with hands to combine. Form into four 1/3 lb patties.

  When ready to cook, Prepare the grill of your choice.

  Toss the garlic with 1-1/2 teaspoons oil and a pinch of salt and black pepper; seal them in foil to form a pouch. Brush the onions with the remaining 1-1/2 teaspoons oil and sprinkle with salt and black pepper to taste.

  If you are using chile from the fresh point, grill the whole chiles, onions and garlic for about 15 minutes, until the chiles are blackened all over (turning them every 5 minutes), and the onions are tender and grill-marked (turning them, and the garlic pouch, after 7 or 8 minutes).

  Place the chiles in a bowl, cover with a plate or plastic wrap, and steam the skins loose, about 10 minutes. Peel and seed the chiles, chop finely and transfer to a medium bowl. If you are using purchased chile, most likely this process has been completed, You can purchase whole green chile that has been charred and skins removed, or the same with the canned chopped chle, they are ready to go. The freezer section usually has chopped ready to use also.

  Meanwhile, finely chop the garlic and the onions and add to the chiles. Add 1/2 teaspoon salt, stir to mix, and set aside until ready to use.

  Place the burger patties on the grill and cook each side 4 minutes or until desired doneness (140 degrees F for medium). In the last minute or two, top each patty with the chile mixture, then cheese to melt.

  Lightly toast the burger buns if desired.

  To build the burger, place patties on burger buns, spread the chipotle mayonnaise, layer the bottom with lettuce and tomato, and top with your burger that has the green chile mixture and cheese. Enjoy!

Chipotle Mayonnaise

• Combine one cup mayonnaise with one chipotle chile with 1 tsp sauce from the can.