Few dishes are more Western than a green chile cheeseburger. Park Burger owner and executive chef Jean-Philippe Failyau perfects the recipe.
1. Peel and seed 2 roasted green chiles; cut into strips and set aside. Squeeze 1 lime into 1 cup of sour cream; stir and set aside. Make pico de gallo: Dice and mix together 1 tomato, ¼ of a red onion, ¼ of a bunch of cilantro, ½ a jalapeño pepper, the juice of 1 lime, and salt and pepper.
2. Shape 1 pound of ground beef or bison into three patties. Grill 3 minutes on each side for medium. Flip once and top with pepper jack cheese. Meanwhile, place buns on grill to warm.
3. Assemble: Stack lettuce, burger, chiles, lime-sour cream, and pico de gallo between the buns.