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Adjustable stand — hold cookbook or tablet at eye level while cooking
Roasted Hatch green chiles — green chile stew, queso, enchilada
Record your recipes and experiments — organized cooking journal
Mild fruity dried chile — red enchilada sauce, carne adovada
CIA textbook — the foundation of professional cooking education
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Roasted Hatch green chiles — green chile stew, queso, enchilada
Record your recipes and experiments — organized cooking journal
Mild fruity dried chile — red enchilada sauce, carne adovada
CIA textbook — the foundation of professional cooking education
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Broil chiles on a rimmed baking sheet, turning as needed, until blackened on all sides, about 10 minutes. Let cool. Peel, then cut open and remove stem and seeds. Finely chop chiles. Put in a medium bowl and stir in 1/4 tsp. salt. Mix mayonnaise with garlic in another medium bowl. Heat a grill or griddle to medium (350° to 450°). Mix beef with remaining 1/2 tsp. salt in a large bowl until just combined. Divide into 4 portions and form each into a 1/2-in.-thick patty with a slight depression in the center. Oil cooking grate or griddle with a wad of oiled paper towels. Grill burgers, turning once and sprinkling with about 1/2 tsp. soy sauce on each side, until done the way you like, 7 to 8 minutes for medium. During the last minute, lay a cheese slice on each burger to melt it. Meanwhile, lightly butter cut sides of rolls and toast on grill or griddle, about 2 minutes. Spread garlic mayo on cut sides of rolls. Add burgers, topping each with about 2 tbsp. chile mixture.