Green Chile Cheeseburger Recipe

Name: Green Chile Cheeseburger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium poblano chile, roasted, peeled, seeded, and thinly sliced (see page 250); 2 Hatch chiles, roasted, peeled, seeded, and thinly sliced (see page 250); 1 serrano chile, roasted, peeled, seeded, and thinly sliced (see page 250); 1/4 cup red wine vinegar; 1 tablespoon honey; 2 tablespoons extra virgin olive oil; 3 tablespoons chopped fresh cilantro; Kosher salt and freshly ground black pepper; 1 tablespoon canola oil; 1 1/2 pounds ground chuck (80 percent lean); 4 hamburger buns, split and lightly toasted; Queso Sauce (recipe follows); Pickled Red Onion (page 117); 12 blue or yellow corn tortilla chips, coarsely crushed; 1 tablespoon unsalted butter; 1 tablespoon all-purpose flour; 1 cup whole milk, or more if needed; 3/4 pound Chihuahua or Monterey Jack cheese, coarsely grated (about 3 cups); 3 tablespoons freshly grated Parmesan cheese; Kosher salt and freshly ground black pepper; (makes 2 1/2 cups)

Servings: persons

1 medium poblano chile, roasted, peeled, seeded, and thinly sliced (see page 250)
2 Hatch chiles, roasted, peeled, seeded, and thinly sliced (see page 250)
1 serrano chile, roasted, peeled, seeded, and thinly sliced (see page 250)
1/4 cup red wine vinegar
1 tablespoon honey
2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh cilantro
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 1/2 pounds ground chuck (80 percent lean)
4 hamburger buns, split and lightly toasted
Queso Sauce (recipe follows)
Pickled Red Onion (page 117)
12 blue or yellow corn tortilla chips, coarsely crushed
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk, or more if needed
3/4 pound Chihuahua or Monterey Jack cheese, coarsely grated (about 3 cups)
3 tablespoons freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
(makes 2 1/2 cups)

1
To make the relish, combine the poblano, Hatches, serrano, vinegar, honey, olive oil, and cilantro in a bowl and season with salt and pepper.
2
Let sit at room temperature for at least 30 minutes before serving.
3
The relish can be made 1 day in advance and refrigerated; bring to room temperature before serving.
4
To cook the burgers, heat a griddle or a large saute pan over high heat.
5
Add the canola oil and heat until it begins to shimmer.
6
Divide the meat into 4 equal portions.
7
Form each portion loosely into a 3/4-inch-thick burger and then make a deep depression in the center with your thumb.
8
Season both sides of each burger with salt and pepper.
9
Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
10
Place the burgers on the buns and top each with a few tablespoons of the queso sauce, the green chile relish, pickled onion, and chips.
11
Cover with the bun tops.
12
Melt the butter in a small saucepan over medium heat.
13
Whisk in the flour and cook for 1 minute.
14
Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes.
15
Remove from the heat and whisk in the Chihuahua cheese until melted.
16
Stir in the Parmesan and season with salt and pepper.
17
Thin with additional milk if needed.
18
Keep warm.

1004

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 medium poblano chile, roasted, peeled, seeded, and thinly sliced (see page 250), 2 Hatch chiles, roasted, peeled, seeded, and thinly sliced (see page 250), 1 serrano chile, roasted, peeled, seeded, and thinly sliced (see page 250), 1/4 cup red wine vinegar, and more.

Yes, Green Chile Cheeseburger falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chile Cheeseburger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions