Chile-Head Patty Melts
hot chili peppers
green, diced, mild
monterey jack cheese
chipotle chili peppers
Thaw the hamburger patties.
While they are thawing, mix the mayonnaise with 4 tablespoons of the chipotle purée, put in a covered container; place in fridge until patty melts are cooked.
Heat a heavy cast iron skillet.
Toss in the diced onion; stir fry until the onions are translucent and start to brown slightly.
Add the green chiles and 4 tablespoons of chipotle puree.
Stir to mix well.
Remove from heat and let cool while the burgers finish thawing.
When the burger patties are thawed completely, take 1 burger patty and spread out a generous amount of the onion and chile mixture to within ½ inch of the edges.
Take a second burger patty and lay on top of the first, carefully use your fingers to seal the edges of the patties together.
Repeat with the remaining burger patties and chile mixture.
If you are very careful with these assembled patty melts you can cook them on the grill.
Otherwise cook them in the skillet you cooked the chile mixture in, just wipe it out and heat it before cooking the patty melts.
Or you can put them on a broiler pan and broil in your oven.
When the patty melts are done.
Spread some of the Chipotle mayo on both sides of the bun, place a slice of cheese on the top half of the buns and add any other garnishes desired.