Green Chile Burgers

2 lbs of lean ground beef (preferably raised by my Daddy)
1 package onion soup mix
1 cup Hatch Green Chiles (or less, or more, whatever)
2 tablespoons worchester sauce
1-2 tablespoons water
Fresh ground pepper

Crumble the beef into a bowl. Add soup mix and green chiles and mix lightly. Add 1 tablespoon water and mix lightly. If the water is absorbed almost immediately add another tablespoon. This might sound bizarre but this adds a lot of moisture to the burger, which is critical for lean ground beef. Heck, add three tablespoons if you need too, along with fresh ground pepper to taste. When mixed the beef should not feel compact, it should almost like it’s going to fall apart when you form the patties and you’ll feel scared that it’ll survive grilling. This is your goal. After you form the patties (I made 6), you can chill them in the fridge to firm them up a bit. When you are ready to grill, lightly oil the grate and cook the burgers over medium high heat about 4-5 minutes each side. Grab a beer while you enjoy the amazing aroma of roasted green chiles and grilled beef.