*  Exported from  MasterCook  *
                           Chile-Head Patty Melts
 Recipe By     : Christopher E. Eaves
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      1/4 lb.       hamburger patties
    4                    hamburger buns
    8      ounces        diced green chiles -- mild
    8      tablespoons   chipotle puree
    4      tablespoons   mayonnaise
      1/2  medium        onion -- diced small
    4      slices        pepperjack cheese
      1/2  medium        onion -- sliced
                         hot mustard
                         chipotle peppers -- diced
                         tomatoes -- sliced
 Thaw the hamburger patties. While they are thawing you can mix the
 mayonnaise with 4 tablespoons of the chipotle puree, put in a covered
 container & place in fridge until patty melts are cooked.
 Heat a heavy cast iron skillet. Toss in the diced onions & stir fry
 until the onions are translucent & start to brown slightly. Add the
 green chiles & 4 tablespoons of chipotle puree. Stir to mix well. Remove
 from heat & let cool while the burgers finish thawing. 
 When the burger patties are thawed completely, take 1 burger patty &
 spread out a generous amount of the onion & chile mixture to within 1/2
 inch of the edges. Take a second burger patty & lay on top of the first,
 carefully use your fingers to seal the edges of the patties together.
 Repeat with the remaining burger patties & 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 & heat it before cooking the patty
 melts. Or you can put them on a broiler pan & 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 & add
 any other garnishes desired.
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