Steps

• 1

  When ready to cook, set the Traeger temperature to 400°F and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 2

  Make the burger patties. In a medium bowl, add the ground beef, salt, cumin, and chili powder. Using your hands, mix to combine. Form into four (6 oz.) patties.

• 3

  In a piece of foil, toss the garlic with 1 1/2 teaspoons of oil, and a pinch of salt and black pepper. Seal the foil to form a pouch. Brush the onions with the remaining 1 1/2 teaspoons of oil and season with salt and black pepper to taste.

• 4

  Place the whole chiles, onions, and garlic pouch directly on the grill grates. Close the lid and cook until the chiles are blackened all over, turning them every 5 minutes, and the onions are tender and grill-marked, flipping the onions and the garlic pouch halfway through, about 15 minutes.

  400 ˚F / 204 ˚C

  00:15

• 5

  Remove the chiles, onions, and garlic from the grill. Place the chiles in a bowl, cover with a plate or plastic wrap, and steam until the skins loosen for 10 minutes. Peel and seed the chiles, chop finely and transfer to a medium bowl.

  00:10

• 6

  With a sharp knife on a cutting board, 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

  Insert the probe horizontally into the center of a burger patty. Place the burger patties directly on the grill grates. Close the lid and cook each side for 4 minutes, until the internal temperature reaches 140°F for medium or desired doneness. In the last minute or two, top each patty with cheese to melt.

  400 ˚F / 204 ˚C

  140 ˚F / 60 ˚C

  00:08

• 8

  If desired, place the buns cut-side-down directly on the grill grates to toast, around 1-2 minutes.

  400 ˚F / 204 ˚C

  00:01

• 9

  Remove the burgers and buns from the grill. Build the burgers. Place the patties on the burger buns, top each patty with some of the green chile mixture, lettuce, and tomato, or desired toppings. Enjoy!