How To make Green Chile Cheeseburgers
1 1/2 pound ground beef sirloin
salt and freshly ground pepper 1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon chili powder
4 fresh anaheim chiles
1 fresh poblano chile
3 tablespoons vegetable oil
1/4 cup minced onion
1 garlic clove -- minced
1 1/2 teaspoon all-purpose flour
1/3 cup water
4 thick slices cheddar cheese
4 hamburger buns
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 1/2-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.
How To make Green Chile Cheeseburgers's Videos
HATCH CHILE CHEESE BURGER RECIPE
In this video I make a Green Chile Cheeseburger with roasted Hatch chile peppers that a friend gave me along with her recipe for this burger. Fantastic recipe!
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Green Chile Portobello Cheeseburgers
I thought it was only fitting that I pay homage to one of my favorite foods from the state of New Mexico. And these Green Chile Portobello Cheeseburgers are every bit as good as I remember!
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Green Chile Cheeseburger on the Griddle ( Smash Burger on the Camp Chef Griddle)
Green Chile Cheeseburgers on the Flat Top Grill are my new favorite burgers to make on the Camp Chef or Blackstone griddle! These easy smashburgers with fresh, roasted poblanos and jalapeno are packed with flavor… and this new method I show you for smashing your burgers turned out perfectly!
Watch how I blistered, roasted, and smoked some poblanos and a jalapeno. Then, I show you how to easily remove the skin of the peppers, take out the seeds, and chop them. Add the fresh roasted peppers to a can of diced green chiles - hey, I live in East TN where we don’t get the real deal peppers - and mix them all together.
Then preheat your flat top grill until it’s about 450 degrees… the high heat creates the perfect crust for your green chile cheeseburgers! Form your 75/25 ground beef into loosely packed balls about 1/4 pound each. Then set the burger balls on the flat top… no butter or oil needed if your flat top grill is already well-seasoned (Check out my video for how to season your griddle!).
Once you put your burger balls on the griddle, don’t touch them for about 1-2 full minutes. Then, flip to the opposite side, and use 2 spatulas to smash down each ball of meat. Since your spatula will be in contact with the meat that has already been browned, your ground beef shouldn’t stick to the spatulas, so no need to use parchment paper. Great smashburger tip!
After smashing, cook your burgers on the first side for about 4-5 minutes and then flip to the other side. When you flip, be sure to get the spatula underneath the crust of the burger (watch how I do it), so all that perfect burger crust doesn’t get left behind on your griddle.
Top with a slice of cheese (American or Pepperjack is recommended) and cook until done. And don’t forget to toast your burger buns in all of that beef fat on the griddle.
Then, it’s time to build your green chile cheeseburgers! Spoon those beautiful roasted green chiles on top of the burger and add your favorite burger toppings. I had mine with mayo, pickle, and yellow mustard, and it was PERFECT!
*And if you loved this burger, then be sure to check out my video for the Oklahoma Onion Burger! Not sure which of these burgers is my favorite, but they are both fantastic burgers to make on the flat top grill!
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BBQ with Bobby Flay - Green Chile Cheese Burgers
When The Food Network came to New Mexico, back in '95 to shoot several episodes of BBQ with Bobby Flay, we were asked to come along. Providing 2nd camera and gaff services to the project, we traveled all over the state and shot 5 episodes in 5 days. This is just one of them. Save room for Green Chile Cheese Burgers!
Blake's Lotaburger Green Chili Cheeseburger! | Copycat Recipe | Ballistic Burgers
The Green Chili Cheeseburger from Blake's Lotaburger was voted as one of the best burgers in the country! It is a simple, well-crafted burger with the perfect balance of heat. I tried to stay true when recreating this beautiful All-American Burger on the Blackstone Griddle! And, as suggested by Blake's, I added an extra patty!
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Green Chile Cheeseburger Recipe!
My version of New Mexico's famous Green Chile Cheeseburger! Inspired by the show, Burger Land.
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