Green Chile Cheeseburgers
Submitted by denny73
New Mexico green chile cheeseburgers stack spice-rubbed sirloin patties with melted cheddar and a roasted Anaheim and poblano chile sauce. The Southwestern burger that puts ketchup to shame.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minGreen chile cheeseburgers are New Mexico’s answer to the question “how do you make a burger better?" Spice-rubbed sirloin patties (cumin, paprika, and chili powder mixed right into the meat) hit the grill, get topped with thick slices of cheddar, and finish under a generous spoonful of roasted chile sauce that’s been simmered with onions, garlic, and a quick roux.
The sauce is the soul of the burger. Anaheim and poblano chiles char under the broiler until blackened, steam in a covered bowl until the skins slip off, then chop into a thick, smoky topping that’s spicy without being aggressive. The flour roux gives the sauce body so it sits proudly on top of the patty instead of running down your chin.
Serve on toasted buns. Keep the napkins close.
Pro Tips
- Wear gloves when peeling the chiles. The capsaicin gets under your fingernails and burns for hours, even after washing your hands.
- Make the chile sauce up to two days ahead. The flavors actually deepen overnight in the fridge, so this works well for entertaining.
- Don’t overwork the burger meat when forming patties. Light handling keeps them tender. Press a small thumbprint in the center to prevent doming during cooking.
- Cover the burger after adding cheese to trap heat and steam. The cheese melts cleanly without overcooking the patty.
Variations
- Use Hatch chiles in season for the most authentic New Mexico flavor.
- Swap cheddar for pepper jack or queso blanco for an even more Southwestern profile.
- Add a fried egg on top for a breakfast-leaning chile cheeseburger that’s hard to beat.
Ingredients
Directions
In a large bowl gently but thoroughly combine the ground beef, salt, pepper, cumin, paprika, and chili powder.
Gently form the meat into four 6 ounce patties, about ½-inch thick, and place on a plate.
Refrigerate the burgers, covered until needed.
Preheat broiler or grill.
Char the chiles on all sides, turning occasionally with tongs, about 5 to 10 minutes.
Transfer blackened chiles to a large bowl and cover tightly with plastic wrap.
Let stand for 30 minutes or until cool enough to handle.
Wearing rubber gloves, peel the chiles.
Trim off stems, slice in half and discard seeds and ribs.
Coarsely chop the chiles.
In a saucepan heat the oil over moderate heat and cook the onion until soft.
Add the garlic and cook for another minute. Add the flour and cook for 2 minutes, stirring to coat.
Slowly add the water, stirring to combine, and bring the mixture to a simmer.
Stir in the chiles and cook until thickened.
Season to taste with salt. Keep warm.
Cook the burgers to desired degree of doneness.
Top each burger with a slice of cheese and cover, cooking until cheese melts.
Transfer each burger to a bun and top with chile mixture.
Serve immediately.
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