Southwestern Burgers

olive oil 2 lb. ground beef (1 pound each chuck and sirloin) 2 can green chile peppers 2 tsp. ground chili powder 4 clove garlic 8 slice Monterey Jack cheese 1 large Vidalia onion 8 brioche hamburger buns 8 large romaine lettuce leaves 2 medium avocados 1 c. Salsa

Mama's Guide:

Heat grill to medium-high and grease grates with oil. In a large bowl, combine beef, chiles, chili powder, and garlic. Form into eight 1/2-inch-thick patties. Grill burgers for about 5 minutes, then flip. Top with cheese and continue to grill to desired doneness: an extra 2 to 3 minutes for rare; 4 to 5 minutes for medium; 6 to 7 minutes for well. Meanwhile, grill onions until soft and char marks form, 2 to 3 minutes per side. Transfer onions and burgers to a plate. Grill buns until char marks form, about 1 minute; transfer to plate. To assemble: Place lettuce on bottom half of each bun, then top each with a burger, 2 avocado slices, 2 tablespoons salsa, grilled onions, and bun top.

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