CAFE 901 HAMBURGER:

2 lbs. ground beef (at least 20 percent fat)
Salt and pepper to season
901 Chili Sauce (see recipe following)
4 New Mexico green chiles, freshly roasted
4 slices Vermont white Cheddar cheese

901 CHILE SAUCE:

6 dry New Mexico chiles (seeded and stemmed)
1 canned Chipotle chile
1 onion, chopped
3 cloves garlic
1 carrot, coarsely chopped
1 red bell pepper, coarsely chopped
1 tsp. cumin
2 tsp. coriander
1 tbsp. honey
1-2 c. water
1 tsp. each salt and pepper

Hamburger: Grill seasoned meat on moderately hot grill. Brush sauce on meat 1-2 minutes before hamburger is done. Top with slice of Vermont white Cheddar cheese and a fresh roasted New Mexico green chile.

Chile Sauce: Put all ingredients in saucepan and simmer until chiles are reconstituted and all vegetables are soft, approximately 30 minutes. Remove from heat. Puree in food processor. Return to pan and simmer for additional 10-15 minutes to blend flavors.

Serves 4.

Italian fantasy variation: Dijon mustard and balsamic vinegar as the added dressing.

Note: Use fresh New Mexico chiles, which are also called Anaheim chiles and are available at most grocery stores. To prepare the chiles, you put them on the grill and char until black. Then remove, put into a paper bag and steam for about 10 minutes, which will loosen the skin of the chiles, remove skin, peel, stem and seed chiles.