New Mexico Green Chile Cheeseburger
A classic diner burger piled with roasted Hatch green chile and melted cheddar — New Mexico's contribution to American burger culture.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 620 kcal
Equipment
- •Grill or cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 38
- carbs
- 32
- protein
- 34
- calories
- 620
Instructions
- 1
Shape the ground beef into 4 patties. Season well with salt and pepper, then press a small dent into the center of each.
- 2
Heat a grill or cast-iron skillet over medium-high heat.
- 3
Cook the patties for 3–4 minutes on each side for medium doneness. Flip them once.
- 4
Place a slice of cheddar on each patty during the last minute of cooking. Cover the pan to melt the cheese.
- 5
Warm the green chile in a small pan while the patties finish cooking.
- 6
Lightly toast the buns. Assemble each burger with lettuce, tomato, onion, the cheesy patty, and a large spoonful of green chile.
Chef's tips
Roast extra chile and freeze it flat in bags. Having Hatch chile on hand year-round is the secret to good New Mexico cooking.
Storage
Best eaten fresh, but cooked patties can be refrigerated 2 days and reheated.
Reheating
Reheat patties in a skillet over medium heat until warmed through; toast the bun separately.
Common mistakes to avoid
- •Using unroasted green chile, which has tough skin and lacks smoky flavor.
- •Handling the beef too much, which makes the patties dense and dry.
- •Using too little chile, which leaves the burger dry and lacking flavor.
Serving suggestions
Cooked New Mexico Green Chile Cheeseburger?
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