1 1/2 pounds ground chuck
1 can chopped green chilies, drained -- (4 oz)
3 oz Monterey jack cheese -- cubed 1/4-inch
6 buns
6 tablespoons sour cream
6 tablespoons salsa
lettuce leaves
Shape ground beef into 12 small patties, about 3 1/2 to 4-inch in size. Top
6 patties with a 1/6-portion of the chilies and cheese. Place remaining 6
patties on top and press the edges to seal cheese-chile mixture in. Chill
thoroughly before transferring to a cooler, or grill immediately.
Grill over medium-high heat about 4 inches from the coals. Cook 10 to 15
minutes on each side, until meat is cooked through and no longer pink. Serve
on buns with lettuce, sour cream, and salsa.
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