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Green Chile Cheeseburger
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About
The Green Chile Cheeseburger is the pride of New Mexico and one of Albuquerque's most iconic burgers. Roasted green chile peppers, sautéed onions, garlic, melted American cheese, and a juicy beef patty come together in a burger that proves simple ingredients can outperform the most complicated recipes. This is the burger that represents the soul of Albuquerque.
FOR THE PATTY:
• 500g ground beef, 80/20
• 1 tsp salt
• 1/2 tsp black pepper
FOR THE GREEN CHILE MIX:
• 2 large Hatch green chiles
• 1 small jalapeño, finely diced
• 1/2 onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp vegetable oil
FOR THE SAUCE:
• 2 tbsp mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp ketchup
• 1 tsp finely chopped dill pickles
• 1/4 tsp dried onion
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• pinch of black pepper
• 3 drops Tabasco sauce
FOR THE TOPPINGS:
• 4 slices American cheese
FOR ASSEMBLY:
• 2 brioche buns, toasted
The finished burger should be overflowing with roasted green chile. The cheese should be completely melted into the pepper mixture, creating a rich blanket over the beef. Serve immediately while the peppers are still hot and aromatic.
Recipe
- 1Roast the Hatch chiles directly over an open flame until the skins are completely blackened on all sides. The peppers should be blistered and charred, about 5 to 7 minutes total. Transfer them to a bowl and cover tightly with foil for 5 minutes so the steam loosens the skins.
- 2Peel the charred skins from the peppers, remove the stems and seeds, then slice the flesh into thin strips. The skins should slide off easily without scraping away the roasted flesh underneath.
- 3Heat the oil in a skillet over medium heat. Add the onion and cook for 4 minutes until softened. Add the garlic and cook for 30 seconds. Add the roasted green chile and jalapeño last, then cook everything together for another 2 minutes. Remove about one-third of the mixture and reserve it for topping the burgers.
- 4Mix the remaining chile mixture into the ground beef along with the salt and black pepper. Divide into 2 equal patties about 250g each and form them slightly wider than the buns.
- 5Heat a cast iron skillet over high heat until lightly smoking. Cook the patties for 4 minutes on the first side without pressing them. Flip once a deep brown crust forms.
- 6Immediately place 2 slices of American cheese on each patty and pile the reserved green chile mixture over the cheese. Cover with a lid for 30 seconds so the steam melts the cheese into the peppers.
- 7Mix the sauce. Combine mayonnaise, mustard, ketchup, chopped pickles, dried onion, garlic powder, smoked paprika, black pepper and Tabasco until smooth.
- 8Toast the brioche buns cut-side down over medium heat for about 60 seconds until golden brown. Spread a generous layer of sauce on both the bottom and top buns.
- 9Place the patty covered with melted cheese and green chile onto the bottom bun. Add nothing else. Close with the sauced top bun and serve immediately while the cheese is still molten and the peppers are hot.
