Tex-Mex Burger

• 1 1/2 pounds ground chuck (80% lean)
• 1 tsp onion powder
• 1/2 tsp ground cumin powder
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• kosher or sea salt
• freshly ground black pepper

Toppings:

• 8 slices sourdough bread, each about 1/2 inch thick.
• olive oil to cook with
• 4 whole green chili peppers, chopped
• 4 slices sharp cheddar cheese, each about 1 ounce
• 1/2 cup sour cream
• Salsa

To Make:

1. Mix the patty ingredients, including 1/2 tsp salt and 1/4 tsp pepper, and then gently form 4 patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook.Refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)

3. Lightly season the patties on both sides with salt and pepper, and brush one side of each bread slice with oil. Grill the patties over direct medium-high heat, with the lid closed, for 5 minutes. Turn the patties over and top each with an equal amount of chopped chilies and a slice of cheese. Continue grilling until the patties are cooked to medium doneness (160°F), 4-6 minutes more. During the last 30 seconds to 1 minute of grilling time, toast the bread, oil side down, over direct heat (do not turn).

4. Stir the salsa. Build each burger on a bread slice with a patty, 1 tbsp salsa, 1 tbsp sour cream, and the remaining bread slice. Serve warm with the remaining salsa and sour cream on the side.