Aha! The Green Chile Cheeseburger – a Southwestern masterpiece. It’s a simple yet transformative combination where the smoky, tangy heat of roasted green chiles cuts through the richness of the beef and cheese, creating a truly epic burger experience.
Here’s how to build the ultimate version, from the patty to the toppings.
The Ultimate Green Chile Cheeseburger
This recipe focuses on technique to get a juicy, flavorful patty that stands up to the bold topping.
Prep time: 20 minutes (including roasting chiles) | Cook time: 10 minutes | Serves: 4
Ingredients:
For the Patties:
· 1.5 lbs ground chuck (80/20 fat ratio is ideal for juiciness)
· 1 teaspoon kosher salt
· 1 teaspoon black pepper
· 1 teaspoon garlic powder
· 1 teaspoon onion powder (optional)
For the Toppings & Assembly:
· 4 large, fresh Hatch or Pueblo green chiles (or 4-6 canned whole green chiles, drained and patted dry)
· 4 slices of excellent melting cheese (pepper jack, sharp cheddar, or American)
· 4 quality burger buns (brioche or potato buns work well)
· ¼ cup mayonnaise
· 1 tablespoon adobo sauce (from a can of chipotles in adobo) or 1 tsp of your favorite hot sauce (optional, for a spicy mayo)
· 1 ripe avocado, sliced
· 4 leaves of crisp lettuce (like iceberg or romaine)
· 1 small slice of red onion, separated into rings
· Butter, for toasting buns
Instructions:
Part 1: Roast the Green Chiles (The Star of the Show)
This is the most important step for maximum flavor. If using canned chiles, you can skip to Part 2.
- Roast: Place whole green chiles directly over the flame of a gas stove, on a hot grill, or under a broiler. Char the skin on all sides until it’s blackened and blistered.
- Steam: Immediately place the hot, charred chiles in a bowl and cover it with plastic wrap. Let them steam for 10-15 minutes. This loosens the skin.
- Peel: Once cool enough to handle, rub the blackened skin off the chiles under running water. It’s okay if a few bits stick.
- Prep: Slice open the chiles and scrape out the seeds and inner membranes (this reduces heat). You should have beautiful, flexible, roasted green chile strips. Pat them dry.
Part 2: Form and Cook the Patties
- Season the Meat: Gently break up the ground chuck in a bowl. Sprinkle with the salt, pepper, and garlic powder. Mix with your hands just until combined. Do not overmix, or the burgers will be tough.
- Form Patties: Divide the meat into 4 equal portions. Gently form them into patties that are about 1 inch wider than your buns. Make a deep thumbprint indentation in the center of each patty. This prevents the burger from puffing up into a ball as it cooks.
- Cook: Heat a cast-iron skillet, griddle, or grill to medium-high heat. Cook the patties for 3-4 minutes on the first side, undisturbed, until a nice crust forms.
- Flip and Top: Flip the burgers. Immediately place a slice of cheese on each patty. Top the cheese with a layer of the roasted green chile strips. Cook for another 3-4 minutes for medium (135-140°F internal temperature). If using a grill, you can close the lid to help the cheese melt.
Part 3: Assemble the Masterpiece
- Toast the Buns: While the burgers rest, spread a little butter on the cut sides of the buns and toast them in the skillet or on the grill until golden brown.
- Make the Sauce (if using): Mix the mayonnaise with the adobo sauce.
- Build the Burger:
· Spread the spicy mayo (or plain mayo) on the top and bottom buns.
· On the bottom bun, place a leaf of lettuce and a few onion rings.
· Place the cheesy, chile-topped patty on the onion.
· Add a few slices of avocado.
· Cap it with the top bun and press down gently.
Pro-Tips for Burger Perfection:
· The Chile Choice: Hatch (NM) or Pueblo (CO) chiles are the gold standard when in season (late summer). Their unique flavor is unmatched. Canned whole green chiles are a fantastic and convenient year-round option. Avoid pickled jalapeños for this—they have a different, vinegary flavor profile.
· Fat Ratio is Key: 80/20 ground chuck has enough fat to keep the burger juicy and flavorful. Leaner blends will result in a drier burger.
· The Thumbprint Trick: This simple step is a game-changer for a flat, even patty.
· Don’t Smash! Unlike a “smash burger,” press these patties gently. You want to keep the juices inside.
· Let it Rest: Let the cooked burgers rest for a few minutes before assembling. This allows the juices to redistribute.
Delicious Variations:
· Green Chile Bacon Cheeseburger: Need we say more? Add crispy bacon.
· Green Chile Burger with Green Chile Mayo: Blend 1-2 roasted, peeled chiles into the mayonnaise for an extra flavor kick.
· New Mexico Style: Skip the mayo and lettuce. Keep it simple with the meat, cheese, chiles, and maybe a slice of tomato on a soft, toasted bun.
Enjoy your taste of Southwestern heaven