Step

• 1

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

• 2

  When ready to cook, start the Traeger grill and set the temperature to 350 degrees F. Preheat, lid closed, for 10 minutes.

  350 ˚F / 177 ˚C

• 3

  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.

• 4

  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).

  350 ˚F / 177 ˚C

  00:15

• 5

  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.

• 6

  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.

• 7

  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 cheese to melt.

  350 ˚F / 177 ˚C

• 8

  Lightly toast the burger buns if desired.

• 9

  To build the burger, place patties on burger buns, top each patty with a little of the green chile mixture, lettuce and tomato or desired toppings. Enjoy!