- In a mixing bowl, combine the ground beef with salt and pepper. Divide the ground beef into 4 equal portions (about 4 ounces each). Gently shape each portion into a patty, ½ to ¾ inch thick.
- Once preheated, brush the grill grates with cooking oil to prevent sticking. Place both of the green chiles on the grill. Using tongs, continue to turn the green chiles until they are fragrant and the skin is crispy; this should only take a minute or two. Remove them from the heat, slice them in half to deseed and stem each chile, then cut them into thin strips lengthwise.
- Re-oil the grill if needed, then cook the burgers for about 4-5 minutes on each side for medium doneness, or adjust the cooking time according to your preference. During the last minute of cooking, add a slice of Asadero cheese to the top of each patty to melt.
- While the patties are cooking, slice the tomato and onion into rounds, prepare the lettuce, and lightly toast the hamburger buns on the grill or in a toaster.
- Spread the bottom bun with Tenayo Poblano Barbecue Sauce then stack it with the burger patty, followed by green chile, tomato, onion, pickles, and lettuce.
**Note:** A grill is recommended for this recipe, but a skillet can also be used.
If using a skillet, cook the burger patties as you would on a grill.
For the chiles: Using tongs, cook them over the open flame of a burner. If using an electric stovetop, cook the chiles on a skillet, leaving them whole and turning them regularly.
