NEW MEXICO GREEN CHILE CHEESEBURGER! Wow! If you haven’t had one, you must. Not mentioned in the title is that these are actually on homemade potato buns and here’s the recipe for the buns https://the2spoons.com/the-best-potato-hamburger-buns/
Of course, the homemade buns are not necessary, but they make a huge difference! If you don’t make them, get a good potato bun from your deli. A great potato bun I’ve bought on line before is Martin’s Potato Bun. https://amzn.to/3iQ5SJe. Buying them on line isn’t cheap, but they are the best potato buns I’ve ever had. But, a regular hamburger bun will work!
we love a new mexico green chile cheeseburger.
I’m hoping that you bought green chile in the store recently as we’ve just passed this years season. If you didn’t, you can use the canned Hatch Green chile or you can find it in the freezer section of many stores. The green chiles are roasted and the outside skin is removed leaving a beautiful chile!
Every time we are in New Mexico, green chile cheeseburgers are a requirement. Many times we are there during chile harvesting season and we load up and bring them home to keep in the freezer.
They come in mild, medium or hot. It’s just a personal preference as to the heat level you like.
we love a new mexico green chile cheeseburger.
I cooked this on a charcoal grill, but a gas grill will be great too, whatever you have available. I use 80/20 ground beef for any burger recipe If you’re going to eat a burger, you have to have that fat for flavor. If I’m making a smash burger I may even use a 73/27 ground beef which is 27% fat. Honestly, I won’t make a burger with any number above 80/20.
I also used two cheeses, cheddar and muenster. Also, you want to be sure and place the green chile on top of the meat patty, then place the cheese over the green chile.
Now, here’s the recipe!! If you haven’t had green chile, you are in for a treat!
Ingredients
Equipment
Method
- In a medium bowl combine ground beef, salt, cumin, and chili powder. Mix with hands to combine. Form into four 1/3 lb patties.When ready to cook, Prepare the grill of your choice.Toss the garlic with 1-1/2 teaspoons oil and a pinch of salt and black pepper; seal them in foil to form a pouch. Brush the onions with the remaining 1-1/2 teaspoons oil and sprinkle with salt and black pepper to taste.If you are using chile from the fresh point, grill the whole chiles, onions and garlic for about 15 minutes, until the chiles are blackened all over (turning them every 5 minutes), and the onions are tender and grill-marked (turning them, and the garlic pouch, after 7 or 8 minutes).Place the chiles in a bowl, cover with a plate or plastic wrap, and steam the skins loose, about 10 minutes. Peel and seed the chiles, chop finely and transfer to a medium bowl. If you are using purchased chile, most likely this process has been completed, You can purchase whole green chile that has been charred and skins removed, or the same with the canned chopped chle, they are ready to go. The freezer section usually has chopped ready to use also. Meanwhile, finely chop the garlic and the onions and add to the chiles. Add 1/2 teaspoon salt, stir to mix, and set aside until ready to use.Place the burger patties on the grill and cook each side 4 minutes or until desired doneness (140 degrees F for medium). In the last minute or two, top each patty with the chile mixture, then cheese to melt.Lightly toast the burger buns if desired.To build the burger, place patties on burger buns, spread the chipotle mayonnaise, layer the bottom with lettuce and tomato, and top with your burger that has the green chile mixture and cheese. Enjoy!
- Combine one cup mayonnaise with one chipotle chile with 1 tsp sauce from the can.