Green Chile Cheeseburgers Recipes

GREEN CHILE CHEESEBURGERS

Steps:

• Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.
• Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.
• Place all ingredients in a blender; blend until smooth and serve with the cheeseburgers.

GREEN CHILE CHEESEBURGERS

Steps:

• Grill peppers, covered, over high heat until all sides are blistered and blackened, 8-10 minutes, turning as needed. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Meanwhile, in a large bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into six 3/4-in.-thick patties., Peel off and discard charred skin from peppers. Cut peppers lengthwise in half; carefully remove stems and seeds. Cut into slices or coarsely chop. , Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese and chiles; grill, covered, until cheese is melted, 1-2 minutes longer. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.

THROWDOWN'S GREEN CHILE CHEESEBURGERS

Steps:

• Burgers:
• For the queso sauce:
• Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
• For the relish:
• Combine all ingredients in a bowl and season with salt and pepper, to taste.
• For the pickled red onions:
• Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
• For the burgers:
• Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.
• Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
• Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.

GREEN CHILE CHEESEBURGERS

Steps:

• Preheat the broiler to high.
• Begin by making the green chile salsa: Place the chiles on a roasting tray with the garlic and onions. Drizzle with olive oil, season with salt, pepper and cumin and then place under the broiler to cook, 5 to 7 minutes. Once the skins have blistered and the onions have slightly charred around the edges, remove from the oven. Let cool slightly, then remove and discard the skins of the large chiles, along with the seeds and stems. Place the chile flesh, onions and garlic in a food processor. Add the lime juice and pulse 5 to 6 times to roughly chop the vegetables up; do not over chop as you want the salsa to be chunky and still have lots of texture where you can see pieces of the chile. Taste and season once more, then set aside as you prepare the burgers.
• For the burgers: Preheat an outdoor grill and wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface.
• Form the ground brisket into four 8-ounce patties about 1/2-inch thick. Make them slightly bigger in diameter than your buns, as they shrink when they cook. Also, add a dimple in the center as the burger puffs up in the middle when cooked, and this will ensure a flat, even patty. Sprinkle both sides with salt and pepper, and then place on the hot part of the grill. Cook for 5 to 7 minutes on one side, then flip the patties and top with the cheese. Close the grill or place a metal bowl over the top to melt the cheese and cook for 2 to 3 more minutes. Cut open the hamburger buns and lightly toast on the grill.
• To assemble, place the lettuce, onion and tomato on the base of the burger bun. Top with a grilled patty and place a heaping spoonful of roasted green chile salsa on top. Smear the top burger bun with mayo, if desired, and place the top half of the burger bun on top. Serve.

GREEN CHILE CHEESEBURGERS

Steps:

• Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.
• Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.

GREEN CHILE CHEESEBURGER TOPPING

Steps:

• Roast and peel chiles:
• Gas stove method:
• Lay peppers or chiles on their sides on racks of burners. Turn flame on high and char peppers or chiles, turning them with tongs, until skins are blackened, 3 to 6 minutes.
• Broiler method:
• Preheat broiler. On rack of a broiler pan broil peppers or chiles about 2 inches from heat, turning them frequently, until skins are blistered and charred, 8 to 12 minutes.
• Transfer peppers or chiles, roasted by either method, to a bowl and let stand, covered, until cool enough to handle. Wearing rubber gloves, peel peppers or chiles and cut off tops. Discard seeds and ribs.
• Chop chiles.
• In a heavy saucepan cook onion and garlic in oil over moderately low heat, stirring, until soft.
• Sprinkle flour over onion mixture and stir with a wooden spoon until combined well.
• Trickle in water, stirring constantly, and stir in chiles. Bring mixture to a simmer, stirring frequently. Reduce heat to moderately low and cook mixture, stirring, until thickened, 3 to 4 minutes. Add salt to taste.

GREEN CHILE CHEESEBURGER DELUXE

Steps:

• 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.
• Prepare a charcoal barbecue or light the broiler. When hot, roast the chiles.
• 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.
• 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 1/2-inch strips and set aside. (It's fine to roast chiles in advance, even a day or two ahead.)
• Divide ground meat into 6-ounce balls, and press them into 3/4-inch-thick patties. Season patties on both sides with salt and pepper.
• 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.
• 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.
• 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.

GREEN CHILI BURGERS

Steps:

• In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Top burgers with cheese and chilies; grill 30 seconds longer or until cheese is melted. Serve on buns.

GREEN CHILE HAMBURGER STEW

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Lightly coat chile peppers with cooking spray and place on the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 10 to 15 minutes, turning halfway through. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop chiles and set aside.
• While peppers are cooling, slice onion in half. Mince one half, and rough chop the other; set aside.
• Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add minced onion, carrots, celery, and garlic; saute until onion begins to turn translucent, about 5 minutes. Transfer mixture to a bowl, leaving any rendered fat in the pot.
• Add potatoes to the pot and saute until browned, 3 to 5 minutes. Add meat mixture, both cans of diced tomatoes, and reserved chopped onion and bring to a slow boil. Cook for 1 minute, then stir in chiles. Add water, bouillon, black pepper, salt, and oregano. Return to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 1 to 1 1/2 hours.