GREEN CHILI CHICKEN BURGERS
These burgers are a slightly spicy Southwestern style sandwich. I came up with the idea for these burgers one night when I was feeling really creative, and they were a huge hit with my family.
Provided by Kelly
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
- Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
- Preheat an outdoor grill for medium heat.
- Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
- Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 33 g, Cholesterol 101.9 mg, Fat 23.8 g, Fiber 6.7 g, Protein 38.7 g, SaturatedFat 9.2 g, Sodium 1532.5 mg, Sugar 2.9 g
GREEN CHILE CHEESEBURGERS
There's nothing better than freshly roasted green chiles. They have a smoky flavor and a bit of a bite-perfect for topping a thick, juicy green chile cheeseburger. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 482 calories, Fat 26g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 552mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 36g protein.
GREEN CHILE CHEESEBURGERS
Provided by Guy Fieri
Time 50m
Yield 4 servings
Number Of Ingredients 18
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.
THROWDOWN'S GREEN CHILE CHEESEBURGERS
In New Mexico, the state vegetable is the chile pepper, where they're layered atop beef for an iconic dish: the Green Chile Cheeseburger. Sometimes topping the Scoville chart, and sometimes mildly spicy, these burgers are defined by a relish of mixed chiles and a handsome dose of melted cheese. Bobby's recipe has poblano, Hatch and serrano chiles with honey and red wine vinegar to balance. Pickled red onions add tang, and a Monterey Jack-Parmesan queso sauce brings it home with creamy rich flavor.
Provided by Bobby Flay
Categories main-dish
Time 5h5m
Yield 4 servings
Number Of Ingredients 24
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 CHEESEBURGER DELUXE
In New Mexico, where many traditional dishes contain roasted green chiles, it's only natural that hamburgers get the chile treatment, too. If you don't have access to fresh New Mexican green chiles, try fresh Anaheim chiles. Lacking those, use roasted jalapeños that have been peeled and chopped; thinly sliced raw jalapeños; or pickled jalapeños - a compromise perhaps, but better than no chiles at all. As for cheese, any good melting kind of "queso amarillo" will do, but domestic Monterey Jack or Muenster may be even better.
Provided by David Tanis
Categories dinner, lunch, burgers, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 708, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 38 grams, Fiber 8 grams, Protein 58 grams, SaturatedFat 16 grams, Sodium 1060 milligrams, Sugar 8 grams, TransFat 0 grams
GREEN CHILE BURGERS
A classic grilled burger gets a kickin' taco treatment, with canned green chiles, avocado, and cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, combine ground beef and chiles; mix well. Shape mixture into 4 patties, 1/2 inch thick.
- Heat nonstick stove-top grill pan over medium-high heat until hot. Add patties; cook 2 minutes. Reduce heat to medium-low; cook an additional 6 to 10 minutes or until no longer pink in center, turning once. Top each patty with cheese; cook just until cheese is melted.
- In small bowl, mash avocado with fork. Stir in mayonnaise until well blended. Spread bottom halves of buns with avocado mixture. Place patties on bottom halves. Top with taco sauce, lettuce, tomato and top halves of buns.
Nutrition Facts : Calories 570, Carbohydrate 28 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 13 g, ServingSize 1 Sandwich, Sodium 610 mg, Sugar 8 g
GREEN CHILI BURGERS
A classic grilled burger gets a kickin' taco treatment, with canned green chilis, avocado, and cheese.
Provided by Old El Paso
Categories Entrees
Time 20m
Yield 5
Number Of Ingredients 9
Steps:
- In medium bowl, combine ground beef and chilies; mix well. Shape mixture into 4 patties, 1/2 inch thick.
- Heat nonstick stove-top grill pan over medium-high heat until hot. Add patties; cook 2 minutes. Reduce heat to medium-low; cook an additional 6 to 10 minutes or until no longer pink in center, turning once. Top each patty with cheese; cook just until cheese is melted.
- In small bowl, mash avocado with fork. Stir in mayonnaise until well blended. Spread bottom halves of buns with avocado mixture. Place patties on bottom halves. Top with taco sauce, lettuce, tomato and top halves of buns.
GREEN CHILI BURGERS
Take one all-American patty and load it up New Mexico-style with smoky cheese and chopped green chilies. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
GREEN CHILI BURGERS
New Mexico is known for their green chilis and Bobby Flay claims it's home to the best green chili burgers! This recipe can be made to serve 4 or 6, depending on the size of the burgers.
Provided by Galley Wench
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauce:.
- Place all ingredients in a blender and blend until smooth and season with salt and pepper to taste. (A water if necessary to achieve the proper consistency.).
- Burgers:
- Heat grill to high. Form meat into 6 burgers and season with salt and pepper to taste. 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 bun and top with green chili sauce, lettuce, tomatoes and pickled jalapeno, if desired.
- Note: Use high heat. A great tasting burger needs only to be on the grill 2 to 3 minutes on each side to arrive at a perfect medium doneness.
Nutrition Facts : Calories 525.5, Fat 26.2, SaturatedFat 12.4, Cholesterol 131.5, Sodium 538.6, Carbohydrate 27.6, Fiber 2.7, Sugar 4.4, Protein 43
GRILLED GREEN CHILE TURKEY BURGERS
Our favorite summertime burgers! Green chilies, cilantro, and Jack cheese make these grilled turkey burgers amazing.
Provided by Emmurphy
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine turkey, onion, chilies, cilantro, garlic, jalapeno pepper, cumin, oregano, cinnamon, salt, and pepper in a large bowl; gently mix until combined. Form into four 1/4-pound burgers.
- Cook on the preheated grill until cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
- Remove from the heat, add Monterey Jack cheese slices, and tent with aluminum foil until cheese is melted, 2 to 3 minutes.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 3.6 g, Cholesterol 109.1 mg, Fat 17.3 g, Fiber 0.9 g, Protein 30.1 g, SaturatedFat 7.6 g, Sodium 585.5 mg, Sugar 1.6 g
GREEN-CHILE CHICKEN BURGERS
This lean burger gets plenty of flavor and juiciness from canned green chiles and fresh cilantro. Finish with sour cream for a creamy spread with a little extra tang.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Heat grill to medium-high. Combine chicken, cumin, chiles, chopped cilantro, and 1/2 teaspoon salt; season with pepper. Divide mixture into 4 patties. Brush grates with oil and grill burgers, flipping once, until golden brown and a thermometer inserted into thickest parts registers 165 degrees, 8 to 10 minutes.
- Lightly brush tomato slices with oil; grill, flipping once, until charred, 2 minutes. Season with salt. Grill buns, cut-sides down, just until toasted, about 1 minute. Serve burgers on grilled buns with tomato slices, cilantro sprigs, sour cream, lettuce, and mustard.
CHEESE & GREEN CHILIES STUFFED BURGERS
This is one of my adopted recipes. I have not made it yet, so I have not made any changes other than changing the name to better describe the food.
Provided by Jellyqueen
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the ingredients together except the cheese slices and chiles.
- Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter.
- Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties.
- Top with the remaining 6 patties sealing the edges firmly.
- Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
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