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New Mexico Green Chile Cheeseburger
Andre Lewis

New Mexico Green Chile Cheeseburger

Roasted New Mexico green chile supplies smoke, heat and enough moisture to soften sharp cheddar over a deeply browned patty. Drain the chopped chiles before they hit the burger. A wet scoop can turn a sturdy bun into paste.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 80/20 ground beef
  • 1 1/2 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 cup roasted peeled New Mexico green chiles drained and chopped
  • 4 slices sharp cheddar cheese
  • 4 sesame hamburger buns
  • 1 tbsp unsalted butter
  • 4 leaves iceberg lettuce
  • 4 slices ripe tomato
  • 1/4 cup mayonnaise

Method
 

  1. Divide the beef into 4 portions and shape loose patties 1 inch wider than the buns with a shallow dimple in each center.
  2. Season both sides with the salt and pepper and keep the patties cold while the skillet heats.
  3. Toast the buttered buns cut-side down in a cast-iron skillet over medium-high heat for 1 minute, then remove them.
  4. Cook the patties for 4 to 5 minutes on the first side until a dark crust forms, then flip without pressing.
  5. Pile 1/4 cup drained green chile on each patty, cover with cheddar and cook for 4 to 5 minutes until the beef reaches 160°F and the cheese melts.
  6. Spread mayonnaise over the buns and build each burger with lettuce, tomato and one green chile patty.
  7. Serve at once, keeping the chile on top of the cheese so its juices stay away from the bottom bun.