Green Chile Cheeseburger Deluxe
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1medium white onion, diced small, soaked in ice water 10 minutes and drained
- 2medium firm-ripe tomatoes or 6 plum tomatoes, diced
- Salt, to taste
- 1Serrano chile, finely chopped
- Handful of chopped cilantro
- 4 to 6fresh New Mexico green or Anaheim chiles
- 24ounces ground beef or ground buffalo meat
- Salt and pepper
- 8slices Monterey Jack or Muenster
- 4hamburger buns, lightly toasted
- 1 or 2avocados, in thick slices
For the Salsa
For the Burgers
Nutritional analysis per serving (4 servings)
708 calories; 38 grams fat; 16 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 58 grams protein; 1057 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the salsa: In a medium bowl, mix together onion, tomato, salt, Serrano chile and cilantro. This salsa tastes best when it's fresh, so don't set aside for too long.
- Step 2
Prepare a charcoal barbecue or light the broiler. When hot, roast the chiles.
- Step 3
Place chiles on a rack very close to the glowing coals, or on a baking sheet quite close to broiler flames. Using tongs, turn chiles occasionally until they are completely black and blistered all over. Alternatively, roast over stovetop flames. Set roasted chiles aside for a few minutes until cool enough to handle.
- Step 4
Cut each chile in half lengthwise, then scrape away skins and seeds with a pairing knife. Do not rinse: A few bits of char are fine. Wipe chile “fillets” with a paper towel if you wish. Slice cleaned chiles lengthwise into ½-inch strips and set aside. (It’s fine to roast chiles in advance, even a day or two ahead.)
- Step 5
Divide ground meat into 6-ounce balls, and press them into ¾-inch-thick patties. Season patties on both sides with salt and pepper.
- Step 6
If grilling over coals, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger's juices start appearing. Move burgers to a cooler spot on the grill and let cheese continue to melt.
- Step 7
If cooking on stovetop, heat a cast-iron pan or ridged grill pan over high heat. When hot, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger juices start appearing. Turn off heat and let cheese continue to melt, or place pan under broiler.
- Step 8
Place a cheeseburger on the bottom half of each bun. Adorn each burger generously with strips of roasted chile. Top the burgers with buns and serve immediately, accompanied by avocado slices and tomato salsa.
Private Notes
Comments
The traditional NM style is to pile the chili’s on top of the burger and then melt the cheese on top. I swear it makes a difference in taste, even tho it’s a little thing.
I have used ground Bison meat for both hamburgers and chili for years and recommend it. It has more flavor and less fat. At the risk of being castigated as a Philistine I will suggest instead of what I consider an onerous task of roasting and particularly peeling green chilis buy canned, roasted green chilis. We are talking about hamburgers here. I use the the canned chilis in any recipe calling for roasted green chilis and no one has complained.
Substitute Anaheim for Hatch??? Blasphemy to this New Mexican! Fresh, roasted Poblanos or canned roasted Hatch are better substitutes. If you’re doing your burgers on the grill, start a little earlier and roast your chiles on the grill. When nicely charred, put them in a zipper plastic bag and let them steam on the counter for about 30 minutes. Skin peels right off and the flavor is sooo worth it!
Living in northern VT, fresh green chiles (Hatch or otherwise) are hard to come by. I make it a point to get to visit family in Santa Fe during harvest season and come home with a big bagful. Once those are gone I rely on Hatch 505 Green Chile. Good stuff and available online if your local grocer doesn’t carry it. Chile Anaheim will also do in a pinch but I toss in some Serrano to get the heat level where we prefer it.
I don't think you can taste the salsa with the chiles. They compete and this is all about the green chiles and cheese and beef. Just add mayo on a buttered and toasted bun and you have a delicious grease bomb. A nice variation is sauteed poblanos and onions with cheese. Bobcat Bite in Santa Fee uses American cheese and Hatch green chiles + whatever you want but not salsa.
I'm so glad to find another convenient use for my Big Jim "Medium" chiles, ordered from NM and then roasted and frozen. There is no substitute for the flavor!