Nevada Green Chile Burger
A juicy beef patty topped with roasted green chiles and melted pepper jack, reflecting Nevada's strong regional overlap with Southwestern green chile traditions carried by Mexican-American cooks and ranch kitchens alike.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 590 kcal
Equipment
- •Grill or cast iron skillet
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 590 kcal
- fat
- 36
- carbs
- 30
- protein
- 32
- calories
- 590
Instructions
- 1
Char the chiles over an open gas flame or under the broiler. Turn them until the skins are completely blackened.
- 2
Put the charred chiles in a covered bowl to steam for 10 minutes. Peel off skins, remove the seeds, and cut into strips.
- 3
Shape the ground beef into 4 patties and season with salt and pepper. Press a shallow dent into the center of each.
- 4
Grill or sear the patties in a hot skillet for 3-4 minutes per side for medium doneness.
- 5
Add pepper jack cheese and chile strips to each patty during the final minute of cooking to melt.
- 6
Toast the buns lightly. Spread mayonnaise over the cut sides of each bun.
- 7
Place the chile-topped patties inside the toasted buns. Serve the burgers immediately.
Chef's tips
Char the chiles until the skins fully blister so they peel easily. Do not skip letting them steam in a covered bowl.
Storage
Refrigerate cooked patties and roasted chiles separately up to 3 days.
Reheating
Reheat patties in a skillet over medium heat until warmed through; add chile and cheese to melt just before serving.
Common mistakes to avoid
- •Not charring the chiles enough, leaving tough skin behind
- •Working the ground beef too much, which makes tough, dense patties
Serving suggestions
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