Green Chile Cheeseburgers

From Cook's Country | June/July 2009

Why this recipe works:

For our version of New Mexico’s green chile cheeseburgers—ground beef patties grilled to a crusty brown and topped with chopped fire-roasted chiles and a slice of cheese—we preferred the flavor and fat of 85 percent lean ground beef. After a few trial runs, we settled on 6-ounce patties, which… read more

For our version of New Mexico’s green chile cheeseburgers—ground beef patties grilled to a crusty brown and topped with chopped fire-roasted chiles and a slice of cheese—we preferred the flavor and fat of 85 percent lean ground beef. After a few trial runs, we settled on 6-ounce patties, which could accommodate a generous chile topping.

For the topping, we used mild Anaheim chiles and spicy jalapeños for a complex chile flavor. We grilled the chiles with onions, then chopped them with fresh garlic in the food processor. For even more chile flavor, we pureed some of the chile topping into a smooth paste and mixed it into the raw ground beef. This produced burgers with a pleasurable hot punch through and through.

less

Green Chile Cheeseburgers

This New Mexican classic may just be the best burger you've never had.

Watch the Video

Serves 4

In step 2, you may need to add a teaspoon or two of water to the food processor to help process the chile mixture. Pressing a shallow divot in the center of each burger patty keeps the burgers flat during grilling.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection