Green Chile Cheeseburger
The official state question is "Red or green?" This iconic burger features fire-roasted Hatch green chiles piled high on a juicy beef patty with melted American cheese - a true taste of the Land of Enchantment.
Equipment Needed
Instructions
Roast the chiles (if using fresh): Place fresh Hatch chiles directly over a gas flame or under a broiler. Turn frequently until skin is blistered and charred all over, about 5-7 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel and prep chiles: Rub off the charred skin with paper towels. Remove stems and seeds. Cut into strips or leave whole. Season lightly with salt and cumin if desired.
Form patties: Divide beef into 4 equal portions (about 6 oz each). Shape into patties slightly larger than your buns. Make a thumb indentation in the center. Season both sides with salt, pepper, and garlic powder.
Heat cooking surface: Heat a cast iron griddle or grill to high heat. You want it smoking hot for a good crust.
Cook the patties: Cook patties for 3-4 minutes per side for medium, adjusting time for your preference. Don't press down on the patties - this releases juices!
Add chile and cheese: In the last minute of cooking, pile roasted green chile strips on top of each patty, then add a slice of American cheese. Cover with a lid or dome to help cheese melt.
Toast the buns: While patties rest, toast buns cut-side down on the griddle until golden, about 1-2 minutes.
Rest the patties: Let burgers rest for 2 minutes off heat. This redistributes the juices.
Assemble: Spread mayo on the top bun and mustard on the bottom. Add lettuce to the bottom bun, then the chile-cheese-topped patty, tomato slice, and raw onion. Crown with top bun.
Serve: Serve immediately with a side of fries or onion rings. Have plenty of napkins ready - this burger is gloriously messy!
💡 Pro Tips & Variations
- Hatch is key: True Hatch green chiles from New Mexico have a unique earthy, fruity heat. Order them online during Hatch chile season (August-September).
- Heat levels: Hatch chiles range from mild to extra hot. Ask your vendor or choose based on your heat preference.
- Christmas style: Can't choose? Order it "Christmas" style with both red and green chile!
- Freeze roasted chiles: Roast a large batch during season and freeze in portions for year-round green chile burgers.
- Try pepper jack: Substitute pepper jack cheese for American for even more heat and flavor.
- Blake's Lotaburger: This burger is inspired by the iconic New Mexico chain - seek them out if you're ever in state!