Green Chili Cheeseburgers

Spicy burgers that includes a tangy chile sauce. The heat on this was just right. You get the spice, but it was not overwhelming. I normally make burgers using ground turkey, but for these, to get the intended taste, I used ground chuck. Thanks to one of my favorite food magazines for this one.—Saveur. If you’re not reading it, I suggest you do.

If you like spicy…you’ll love this one. My 14 year old son has been asking that I make these again, so they’re on the menu for this weekend.

Pickled jalapeno pepper are awesome!

This was a very tasty burger. The pickled jalapeno wasn’t overpowering 


2 lb. ground chuck (Turkey works just as well, and I use that a majority of the time)
1 tbsp., plus 1 1/2 tsp. New Mexico chile powder– I used the chili powder that I had on hand
1 1/2 tsp. ground cumin
Kosher salt and freshly ground blackpepper, to taste
1/3 cup mayonnaise
2 tbsp. ketchup
4 cloves roasted garlic, mashed to a paste
2 tbsp. canola oil
2 pablano peppers and 1 jalapeno pepper–roasted, seeds removed and roughly chopped
6 slices Chihuahua cheese
6 provolone cheese  — (Swiss cheese and cheddar cheese works just as well)
6 sesame seed buns, split and toasted. I would suggest brioche buns; red onion (or caramelized onions), lettuce, tomato, red onion, or caramelized onions, lettuce, pickled jalapeno for garnish


In a bowl, combine chuck, 1 tbsp. chile powder, cumin, and salt and pepper; form into four 8-oz. patties and chill. Whisk remaining chile powder, mayonnaise, ketchup, garlic, and salt and pepper in a small bowl; refrigerate sauce until needed.

 Heat oil in a 12″ cast-iron skillet (I used a cast iron grill) over medium heat; working in 2 batches, cook patties, turning once, until a thick crust develops on both sides, about 10 minutes for medium-rare. Top each with 1/4 of roasted chiles and 1 slice of each cheese; cover with lid to melt cheese. Place 1 patty on each bottom bun and spread top buns with some of the sauce. Cover burgers with top bun and serve. It’s that simple

Roasting the garlic cloves. drizzle with a little olive oil, wrap in foil, and into the oven (350) for about 12-15 minutes

When it’s nice and soft, you know it’s ready

Smash the roasted garlic into a creamy, garlicky paste

Chili powder, mayo, ketchup

Add the lovely smashed roasted garlic

Looks nice and creamy

Pablano peppers and jalapeno pepper–must roast these

Peppers roasted

Let’s scrape those seeds out

Peppers are ready–I pureed all of the peppers with minced onion (1 small), minced garlic (2 cloves), extra virgin olive oil. This is the green pepper sauce that you see in the photo on top of the cheese. I mixed some of  this sauce to the first one to give it a nice lite green color and wonderful flavor…you see that sauce on the bun

Oh those pureed green chilies!

Seasoned the ground chuck–onion powder, garlic powder, chili powder, salt & pepper


And that was that.

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