Green Chile Cheeseburgers

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American, Southwestern
Keyword: Burger, Green Chile, Cheeseburger, Hatch Chile, Grilling, Spicy
Servings: 4 burgers
Calories: 785 kcal

The Story Behind The Burger

The Green Chile Cheeseburger isn’t just a sandwich; it’s a culinary emblem of the American Southwest, particularly New Mexico. It’s a beautiful marriage of classic American grilling and the region’s vibrant, pepper-centric cuisine. The magic lies in the contrast: the rich, savory, fatty beef patty is cut through by the smoky, tangy, and gently piquant flavor of roasted green chiles. This isn’t about overwhelming heat, but about a complex, layered flavor experience that elevates the humble cheeseburger into something truly special. This recipe guides you through creating the perfect balance of textures and tastes, from toasting the bun to achieving that ideal medium-rare cook on the patty.

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Intensity & Difficulty

• Overall Recipe Intensity: Medium

• Skill Level: Beginner to Intermediate

• Grill/Sear Intensity: High (direct heat grilling or searing)

• Flavor Intensity: Medium-High (robust, smoky, slightly spicy)

• Prep Intensity: Low (simple assembly and quick veggie prep)

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Equipment

• Grill (charcoal or gas) or a heavy Cast-Iron Skillet

• Mixing bowl

• Spatula

• Sharp knife

• Cutting board

• Small bowl (for sauce)

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Ingredients

For the Patties:

• 1.5 lbs (680g) ground chuck (80/20 lean-to-fat ratio)

• 1 tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp Worcestershire sauce

For the Roasted Green Chiles:

• 4 whole Hatch or Anaheim green chiles (fresh preferred, or 1 (7 oz) can of whole roasted green chiles, drained)

• 1 tsp neutral oil (like avocado or canola)

For the Assembly:

• 4 slices Pepper Jack cheese

• 4 large Brioche burger buns, lightly toasted

• 4 leaves Butter or Romaine lettuce

• 1 large Tomato, sliced

• 1/2 small Red onion, thinly sliced

For the Cilantro-Lime Crema (Optional):

• 1/2 cup sour cream or Mexican crema

• 2 tbsp mayonnaise

• 2 tbsp fresh cilantro, finely chopped

• 1 tbsp fresh lime juice

• 1 small garlic clove, minced

• Salt to taste

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Instructions

Step 1: Prepare the Green Chiles

• If using fresh chiles: Preheat your broiler to high. Place the whole chiles on a baking sheet, drizzle lightly with oil, and broil for 5-7 minutes, turning occasionally, until the skins are blackened and blistered.

• Immediately transfer the blistered chiles to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes. This loosens the skin.

• Once cool enough to handle, rub off the charred skin, then slice open lengthwise to remove the seeds and stem. Slice into long strips. Set aside.

Step 2: Make the Cilantro-Lime Crema (Optional)

• In a small bowl, combine the sour cream, mayonnaise, chopped cilantro, lime juice, and minced garlic. Whisk until smooth. Season with a pinch of salt. Cover and refrigerate until ready to use.

Step 3: Form the Patties

• In a mixing bowl, gently combine the ground chuck, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Do not overmix, as this will make the burgers tough.

• Divide the mixture into 4 equal portions (6 oz each). Gently form each portion into a ball, then press into a 1-inch thick patty that is about ½-inch wider than your buns.

• Use your thumb to make a deep dimple in the center of each patty. This prevents the burger from puffing up like a meatball during cooking.

Step 4: Cook the Burgers

• Grill Method: Preheat your grill to high heat (around 450-500°F / 230-260°C). Clean and oil the grates. Place the dimpled patties directly over the heat. Cook for 4-5 minutes on the first side, undisturbed, until a good crust forms.

• Stovetop Method: Heat a cast-iron skillet over medium-high heat until very hot. Add a light layer of oil. Sear the patties for 4-5 minutes on the first side.

• Flip the burgers. Immediately place a slice of Pepper Jack cheese on each patty. Cook for another 3-4 minutes for medium-rare (135°F / 57°C internal temperature) or 5-6 minutes for medium (145°F / 63°C).

• In the last minute of cooking, place a generous pile of the roasted green chile strips on top of the melting cheese to warm them through.

• Transfer the burgers to a clean plate and let them rest for 3-4 minutes. This allows the juices to redistribute.

Step 5: Toast the Buns & Assemble

• While the burgers rest, lightly toast the cut sides of your brioche buns on the grill or in the skillet until golden brown.

• Spread a generous layer of the cilantro-lime crema (or mayonnaise) on the bottom bun.

• Place a leaf of lettuce on the sauce, followed by a slice of tomato.

• Carefully place the cheesy, chile-topped burger patty on the tomato.

• Top with a few slices of red onion.

• Cap it all off with the top bun. Serve immediately.

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Notes

• Chile Heat Level: Hatch chiles can vary in heat. “Big Jim” varieties are typically milder, while “Sandia” can be hotter. Anaheim peppers are a widely available and consistent mild alternative. For no heat, use roasted poblano peppers.

• Cheese Options: While Pepper Jack is classic, sharp Cheddar, Monterey Jack, or even Swiss cheese work wonderfully.

• Don’t Overhandle the Meat: This is the most crucial step for a tender, juicy burger. Mix the seasonings in with a light hand and form the patties gently.

• Resting is Non-Negotiable: Skipping the rest will result in all the delicious juices ending up on your plate, not in your burger.

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Nutrition Facts

Serving Size: 1 complete burger
Calories: 785
Total Fat: 49g | 63% DV

• Saturated Fat: 21g | 105% DV

• Trans Fat: 1g
  Cholesterol: 215mg | 72% DV
  Sodium: 1120mg | 49% DV
  Total Carbohydrates: 41g | 15% DV

• Dietary Fiber: 3g | 11% DV

• Sugars: 11g
  Protein: 43g
  Vitamin D: 1mcg | 6% DV
  Calcium: 285mg | 22% DV
  Iron: 4mg | 22% DV
  Potassium: 750mg | 16% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrition information is estimated and should be used as a guideline only. Values can vary based on specific ingredient brands and portion sizes.