Green Chili Cheeseburger Recipe

Burgers with Green Chile

Photography Terry Brennan, Food Styling Lara Miklasevics

This week we take the culinary journey to the American West. for tasty burgers that will make the summer barbecue interesting. Variations on green chili cheeseburgers are all over the Southwest, but they all have one thing in common: roasted New Mexico chilies stacked on a meaty cheeseburger. This recipe adds flavor by combining the burger and gathering ingredients with the sweetness of the grilled onions, said the cook and cookbook author. molly stevenss, who created this recipe for real food. The result? A perfect combination of juicy meat, melted cheese, sweet spiciness and irresistible flavor.

Burgers with Green Chile

Makes 6 burgers

1¼ cups coarsely chopped fire-roasted green chiles, preferably New Mexican Hatch (see Cook’s Notes), divided
2 pounds of ground beef, preferably 80% lean
¼ cup chopped fresh cilantro
1½ teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1 large red or sweet onion, peeled and cut into rings
1 teaspoon olive oil or vegetable oil
6 to 12 slices pepper jack or Monterey Jack cheese (see Cook’s Notes)
6 hamburger rolls, preferably brioche
2 tablespoons butter, room temperature
sliced ​​​​tomatoes, help
Lettuce, help

  1. Measure out ¼ cup of chiles and cut into ¼-inch pieces. Put the rest aside.
  2. Cut the ground plate into 1- to 2-inch pieces and place them in a mixing bowl. Add ¼ cup of chopped chilies, cilantro, cumin, chili powder, and salt. Mix gently to combine the seasonings without compressing the meat. Shape patties, about 3/4-inch thick, loosely. Press a dimple in the center of each patty (this prevents them from puffing while cooking).
  3. Heat the grill, grill, or heavy skillet over medium heat. Toss the onion rings with oil and cook, turning as needed, until soft and golden brown, about 6 minutes. Set aside to warm.
  4. Place the patties on the grill or skillet and cook, turning as needed, for desired doneness, 6 to 10 minutes. About 1 minute before the burgers are done, top with cheese and let the cheese melt. Toast the buns when the cheese melts, on the edge of the rack is grilling, or in the broiler if cooking at home.
  5. Butter the buns and top the patties with roasted chilies, roasted onions, tomatoes, and lettuce. Help immediately.

Cook’s Notes:

  • The green herb used to make the chili cheeseburgers are New Mexico chiles, sometimes labeled Hatch chiles after the city where they come from, various tributes to its earthy flavor and sweetness. If you can’t find New Mexico chiles, try Anaheim or Poblano, or buy canned flame-roasted green chiles.
  • If you’re starting with fresh chiles, you’ll need to roast and peel them first. Here’s how: Place the chiles on a hot stove, under the broiler, or directly over the stove, turning frequently with your fingers, until charred and blistered on all sides. , 6 to 8 minutes. Set aside until cool enough to handle, about 5 minutes. Cut in half lengthwise, remove stems and seeds, and scraped off charred skin with a small knife. Try a small piece. If the chiles are too hot for your liking, soak and rinse briefly. Otherwise, do not rinse. Chiles can be roasted and peeled a day in advance.
  • For the best cheeseburger meal, you’ll need about 1 ounce of cheese per burger; this means 1 membrane or 2 membranes.

Nutrition Facts Green Chile Cheeseburgers (one serving): Calories 590; Is ’35 g (Sat. 15 g); cabbage 135 mg; sodium 840 mg; is ’28 g; 2 g fiber; is ‘7 g; made 37g

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