Serves: 4
Prep time: 20 minutes, plus 5 minutes resting time
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Cook time: 15 minutes
Make ahead: Chile sauce can be made up to 1 day ahead, covered, and refrigerated. Rewarm before serving.
2 vine-ripe tomatoes, coarsely chopped
3/4 cup cilantro leaves and tender stems, divided
4 tsp. chopped chipotles in adobo
2 garlic cloves
1/2 tsp. brown sugar
1 tbs. olive oil
11/4 lb. ground beef (73% lean)
1/2 cup shredded Monterey Jack cheese
4 sesame seed buns, toasted
1/4 white onion, sliced
PREPARE grill for medium-high heat. In blender, combine tomatoes, 1/4 cup cilantro, chipotles, garlic, brown sugar, and 1/4 cup water. Blend until smooth.
HEAT oil in small saucepan over medium-high. Carefully add tomato mixture (mixture may splatter slightly). Reduce heat to medium, and simmer 8 minutes, or until reduced by half to make the chile sauce. Season with salt and pepper and set aside.
DIVIDE meat equally into 8 patties that are just slightly larger in diameter than buns. Season with salt and pepper. Mound 2 tbs. cheese in center of each of 4 patties. Top with remaining 4 patties and press edges together. Grill patties, 3 minutes per side, or until browned and cooked through. Transfer patties to plate to rest 5 minutes.
SPREAD bun bottoms and tops generously with chile sauce. Place patties over bun bottoms. Top with onion slices, remaining cilantro, and bun tops.