Grilled Green Chile Cheeseburger Recipe
Cheeseburgers topped with a green chile salsa on a brioche bun is a taste of New Mexico. Grill the cheeseburgers hot and fast for the best green chile cheeseburger recipe.
Servings: 4 burgers
Cost: $20
Equipment
- lump charcoal
Ingredients
- 1 pound Ground Beef (We use 80/20 ratio)
- 1 tablespoon SPG Rub
- 4 slices pepperjack cheese
- 4 brioche burger buns
- 4 leaves butter lettuce
Green Chile Salsa
- 4 whole roasted Hatch green chiles, chopped and separated (Alternatively you can use Anaheim green chile peppers. Use ¼ cup of diced green chile in the burger patty)
- ¼ cup finely diced red onion
- 2 tablespoons lime juice (The juice of ½ a lime)
- 1 teaspoon kosher salt
Burger Sauce
- ¼ cup mayonaisse
- ¼ cup ketchup
- 2 tablespoons lime juice (The juice of ½ a lime)
Instructions
Roasted Green Chile and Salsa
- Prep Grill: The set up for roasting the chile is the same as grilling burgers. Two Zone grilling targeting 500 degrees in the cooking chamber. We use lump charcoal.
- Grill: Place whole green chiles on the grill grates over direct heat. Rotate the chiles every 30 seconds until all sides are blackened. It should take no more than 5 minutes for an entire chile to be fully roasted.
- Peel: Remove from the grill using long tongs. Then holding the stem, gently remove the skin. It should just fall right off. There may be a few stubborn areas, in that case you can use a good knife. Be sure all the skin is removed, then remove the stem and seeds. Finely dice and separate ¼ cup of the chile for the burger patties, and then roughly chop the remainder for the salsa.
- Combine: Combine the remaining chopped green chile (minus 1/4 cup), diced red onions, kosher salt, and lime juice in a small bowl. Stir to incorporate. Set aside.
Green Chile Cheeseburgers
- Form Patties: In a large bowl mix together the ground beef, seasoning, and the ¼ cup of finely diced green chile. Then divide the Ground Beef into four equal sized hamburger patties, targeting ¼ pound of beef per person.
- Grill: Place the burgers over the direct heat on a clean grill grate and close the lid of the grill. Grill for five minutes (or medium-high heat on a gas grill). Flip and continue grilling for an additional three minutes. After three minutes the internal temperature of the burger is likely around 150 degrees Fahrenheit. Then place the cheese slice on the burger patty and close the grill. Let the cheese melt over direct heat for an additional two to three minutes to finish cooking.
- Remove: Remove the burger when the internal temperature of the burger reads 160 degrees Fahreneheit, using an instant read thermometer.
- Serve: To build the burger we add a little of the burger sauce to the bottom of the bun, then lettuce, then the cheeseburger, and top with the green chile salsa topping and the top bun.
Burger Sauce
- For the burger sauce we combine the mayo, the ketchup, and lime juice in a small bowl and stir together.
Nutrition
Calories: 493kcal | Carbohydrates: 8g | Protein: 25g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1018mg | Potassium: 444mg | Fiber: 1g | Sugar: 4g | Vitamin A: 778IU | Vitamin C: 7mg | Calcium: 202mg | Iron: 3mg