These burgers were such a great way to break in my yummy brioche burger buns. Green Chiles are my new current obsession, they are tangy with a nice sweet heat and are totally under used (well unless you are lucky enough to live in the Southwest). Instead of pairing the burger with salsa I made a fresh pico de gallo to top the burger. It turned out to be a really great combination.
Most everything can be prepared in advance. If you are planning it for a party or for a week night. Just be sure to use a slotted spoon when serving the pico de gallo, because the tomatoes will release extra liquid.

Green Chile Burgers
Ingredients:
•1 1/4 pounds ground beef
•1 clove garlic crushed and finely minced
•1/8 teaspoon ground black or seasoned pepper
•1 teaspoon ground chile mild
•1/2 teaspoon salt
•1/2 cup shredded Monterey jack or pepper jack cheese
•4 hamburger buns, split and toasted
•Pico De Gallo (see recipe below)

Preparation:
Mix lean ground beef with garlic, pepper, ground chile, canned green chili peppers and salt in a large bowl. Shape into 4 flat patties. Preheat broiler or grill, then cook burgers about 4 inches from heat, turning when halfway done. Cook until very little or no pink remains. Just before serving, place grated cheese on each burger. At this point, you will also want to toast or grill your buns as well. Top each bun with a hamburger patty and 1-2 tablespoons of pico de gallo. Serve immediately.
Serves 4.

Pico De Gallo
1 large tomato diced
1 scallion sliced thin (both green and white)
1 tablespoon minced cilantro
1 clove of garlic minced
1 tablespoon lime juice
1/2 tablespoon olive oil
1/4 teaspoon salt

Combine and season with additional salt to taste.