Green chili cheeseburger (homemade Carl's Jr. Big Char chili burger)

Spray the chilies on both sides and roast on the grill with the lid shut, turning, until blackened all the way around. A broiler, an open gas flame or a cast iron pan on an electric stove also work.

Mix a little mayo with chipotle chili powder, onion powder, smoked paprika, cumin and a pinch of salt and pepper for the sauce; taste and set aside.

Kill the heat, seal the chilies in a paper bag and let them steam 15 minutes so the skin comes off.

Peel the skin off (a little black left is fine), open the chilies and remove the seeds; keep them whole for full coverage.

Form a third of a pound of Angus beef into a patty a little wider than the bun, since it shrinks; season with salt, pepper and BFF.

Spray the hot grill and cook the patty, not long since it is thin; flip.

Toast the bun on the flat top with a little butter until golden brown and crispy.

Add the cheese and shut the lid a couple of minutes to melt it.

Build: bottom bun with a little sauce, iceberg lettuce, the patty, the whole chili for full coverage, and the top bun spread with sauce.