After breakfast burritos, green chile cheeseburgers are about the most popular food in New Mexico. You can make yours with hot or mild canned green chile. The key to green chile cheeseburgers is to top the burger with the chile and cheese before you take it off the heat, so the chile gets warm and the cheese melts. I prefer Monterey Jack cheese, but you could also use regular cheddar cheese slices, or pepper jack for a little more kick.
You can add all your favorite cheeseburger toppings, like lettuce, tomato, onions, ketchup and mustard. Quick pickled red onions can add a bit more tang, but they’re entirely optional.
You can cook your burgers on a grill or in a fry pan. A cast iron skillet works especially well, but you can use what you have. Buttering and lightly toasting the buns really makes a difference and is worth the tiny bit of extra time. You can toast the buns on the grill or in a pan.
For an authentic green chile cheeseburger the next time you’re in New Mexico, try out the classic burger from Blake’s Lotaburger. Or check out the menu at every burger place in the state. New Mexico loves it’s green chiles.
Green Chile Cheeseburgers
Ingredients
- 1 lb. ground beef slightly more for larger burgers
- Steak seasoning or garlic salt to taste
- 1 can Hatch green chiles
- 4 oz. Monterey Jack cheese
- 4 hamburger buns
Optional: Pickled red onions
- ½ red onion thinly sliced
- ¼ cup vinegar
- ½ cup hot water
- 2 teaspoons sugar
- 1 teaspoon salt
Instructions
- Slice the onion into thin rings. For pickled onions, heat ½ cup of water in a large glass measuring cup. Stir in sugar, salt and vinegar until the sugar and salt dissolve. Place the onion into a jar or small bowl, and pour the vinegar mixture over the onions. Set aside. Extra onions can be stored in the fridge for up to 3 weeks.
- Open the can of chiles, and slice the cheese into 8 small slices, or 4 larger ones. Butter the cut side of the buns.
- Start to heat up a pan, if cooking on the stovetop, or a grill. Divide the ground beef into four equal portions, and form patties approximately the size of the hamburger buns.
- After the pan or grill heats up, place the patties in the pan, season as desired, and cook for 3-4 minutes.
- Flip the burgers over, and cook for 2 more minutes. Top each burger with a scoop of the chiles, then top the chiles with the sliced cheese. Cover the pan (or close the grill) and cook for 2 more minutes.
- Remove the burgers from the pan and wipe the pan clean. Toast the buns, butter side down, for 1-2 minutes. Or toast them quickly on the upper rack of the grill while the cheese is melting.
- To serve, top with lettuce, tomato, onion, mustard, ketchup, mayo or whatever you prefer.
1 Comment
Leave your reply.