AI-generated image
Green chile cheeseburger
New Mexico burger with roasted green chile and melted cheese
AmericanThe green chile cheeseburger is the pride of New Mexico, with an official trail of roadside diners and bars from San Antonio, New Mexico, to Santa Fe competing for the best one. A juicy beef patty is topped with melted American or cheddar cheese and a heap of roasted, chopped green chile, which adds smoky heat that cuts through the richness. Chef's tip: put the chile on before the cheese and let the cheese melt over it, so it holds the chile in place.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb beef mince (20% fat)
- 1 tsp salt
- ½ tsp black pepper
- 4 burger bunssplit and toasted
- 1 tomatosliced
- ½ onionthinly sliced
- 2 tbsp yellow mustardopt
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Roast the 4 fresh long green chiles under a hot grill, turning, for 8 minutes until blackened, then sweat in a covered bowl for 10 minutes. Peel, seed and chop.
18 minStep 2: Shape the 1 ⅓ lb beef mince (20% fat) into 4 patties 1.5 cm thick, slightly wider than the buns, and press a dimple in the middle of each. Season with 1 tsp salt and ½ tsp black pepper.
5 minStep 3: Cook on a hot griddle or barbecue for 4 minutes, turn and cook 3 minutes more, until a thermometer reads 160°F in the centre. A common mistake is pressing the patties with a spatula, which squeezes out the juices.
8 minStep 4: Pile the chile on each patty, top with the 4 cheddar or American cheese slices, cover the pan for 1 minute to melt.
1 minStep 5: Build the burgers in the toasted 4 burger buns with 4 lettuce leaves, 1 tomato, ½ onion and 2 tbsp yellow mustard.
3 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 36 g
- Carbs
- 34 g
- Fat
- 40 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does green chile cheeseburger take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of tomato?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
French
ZapiekankaOpen baguette with mushrooms and cheese
Zapiekanka is Polish street food born in the 1970s and perfected at the hatch windows around Plac Nowy in Kraków's Kazimierz district, where students and night owls queue for one at midnight. Half a long baguette is topped with mushrooms fried with onion, covered in grated cheese and baked until crisp at the edges and bubbling, then finished with a zigzag of ketchup and chives. The classic version has no meat at all. Use a hard cheese made with vegetarian rennet (many supermarket mild Cheddars and Goudas are). Chef's tip: fry the mushrooms until completely dry before they go on the bread; wet mushrooms make the baguette soggy instead of crisp.
Polish
Barbeque sauce
A quick, tangy barbecue sauce of tomato ketchup, onion, butter, vegetarian Worcestershire sauce, vinegar and lemon, sweetened with sugar and warmed with black pepper and chilli flakes. Keep it warm and serve it with barbecued paneer, vegetable skewers, burgers and corn.