New Mexico’s chile season is upon us! Yesterday I went over to one of my favorite local suppliers, Sichler Farms, and bought my first 10 pounds of chile for 2014 – 5 pounds of medium and 5 pounds of hot. When I got home I couldn’t wait to try it, so I lit up the grill and started roasting and peeling. For supper we made the Quintessential Green Chile Cheeseburger. Both of us agreed that, even though we’ve eaten A LOT of green chile cheeseburgers in our lifetime, this was the best hamburger we had ever made and possibly ever eaten. Every bite was a burst of spicy, meaty chile complemented with the sweetness of Golden Jubilees picked fresh from our garden. A burger can’t get much better than this.