GREEN CHILE CHEESEBURGERS
Provided by Guy Fieri
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the broiler to high.
- Begin by making the green chile salsa: Place the chiles on a roasting tray with the garlic and onions. Drizzle with olive oil, season with salt, pepper and cumin and then place under the broiler to cook, 5 to 7 minutes. Once the skins have blistered and the onions have slightly charred around the edges, remove from the oven. Let cool slightly, then remove and discard the skins of the large chiles, along with the seeds and stems. Place the chile flesh, onions and garlic in a food processor. Add the lime juice and pulse 5 to 6 times to roughly chop the vegetables up; do not over chop as you want the salsa to be chunky and still have lots of texture where you can see pieces of the chile. Taste and season once more, then set aside as you prepare the burgers.
- For the burgers: Preheat an outdoor grill and wipe down the grates with an oil-blotted paper towel. This not only cleans the grill but creates a nonstick surface.
- Form the ground brisket into four 8-ounce patties about 1/2-inch thick. Make them slightly bigger in diameter than your buns, as they shrink when they cook. Also, add a dimple in the center as the burger puffs up in the middle when cooked, and this will ensure a flat, even patty. Sprinkle both sides with salt and pepper, and then place on the hot part of the grill. Cook for 5 to 7 minutes on one side, then flip the patties and top with the cheese. Close the grill or place a metal bowl over the top to melt the cheese and cook for 2 to 3 more minutes. Cut open the hamburger buns and lightly toast on the grill.
- To assemble, place the lettuce, onion and tomato on the base of the burger bun. Top with a grilled patty and place a heaping spoonful of roasted green chile salsa on top. Smear the top burger bun with mayo, if desired, and place the top half of the burger bun on top. Serve.
CHILE SIRLOIN BURGERS WITH SALSA VERDE
A great burger with toppings that lend a chile induced kick to the taste buds. The New Mexico Chile that is used in this recipe has a mild to medium hot flavor that is similar to an Anaheim Chile, but is a bit hotter. If you prefer a little more heat then the New Mexico Chiles use Poblano Chiles instead. This recipe was adapted from the king of the grill, Steven Raichlen's Burgers. Serve these spicy burgers with ale that accents the underlying flavors in the food while still quelling some of the chilies heat such as Harpoon India Pale Ale or for a complimentary beer that is light on the palate try a Shiner Bock.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Light your grill and brush the grate with oil once it is heated. Run a bamboo skewer that has been soaked in water through the garlic cloves. Grill the skewered garlic and the chilies until blackened, occasionally turning to get all sides, about 5-6 minutes for the garlic and about 20 minutes for the chiles. Remove from grill and place in a bowl covered with saran wrap to cool. Peel, core and de-seed chiles and cut into 1/4" strips, then peel the garlic cloves.
- Place peeled garlic and two-thirds of the chiles in a food processor or blender. Add cilantro, cumin, lime juice, oregano and water and process until smooth. Season with salt and fresh pepper and pour into a small saucepan. Simmer sauce over medium-high heat, stirring occasionally, until the sauce is slightly thickened, approximately 5 minutes. In a small bowl, toss the remaining roasted chiles with cheese.
- Shape the sirloin into 4 equal patties about 3/4" thick and season generously with salt and pepper. Grill the burgers over a medium-hot fire for about 10 minutes, turning once, for medium-rare meat. Remove the burgers from direct heat and brush the insides of the buns with oil and grill face down until lightly toasted, no more then a 1 minute.
- Place burgers on the bottom halves of the buns. Top the burgers with the chile-cheese mixture and a generous helping of the salsa verde. Cover with tops of buns and serve immediately, passing the remaining salsa on the side.
Nutrition Facts : Calories 608.1, Fat 28.7, SaturatedFat 13.4, Cholesterol 140.2, Sodium 507.3, Carbohydrate 39.3, Fiber 3.6, Sugar 11.6, Protein 48.8
AUDREY'S SALSA BURGERS
I love beef and these hamburgers are a nice change from the traditional burger. I serve these with a side salad topped with grated Mexican cheese and dressing and Spanish rice.
Provided by Audrey M
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In medium mixing bowl, combine ground beef, salsa and bread crumbs.
- Mix well and shape into 12 hamburger patties.
- No bigger than 4 inches in diameter and 1/4 inch thick.
- On 6 patties, sprinkle cheese on top of each patty.
- Place the remaining patties on top of the cheese covered patties to form a hamburger.
- Seal ends together by pressing the ends shut.
- Place on grill.
- Grill each side for 11 to 15 minutes or until your liking.
- Place cooked hamburger on bun topped with tomato, avocado, salsa and 1 Tablespoon sour cream.
- When doubling recipe, I found I needed to add more bread crumbs so the meat was the right consistency for a hamburger.
GREEN CHILE CHEESEBURGER DELUXE
In New Mexico, where many traditional dishes contain roasted green chiles, it's only natural that hamburgers get the chile treatment, too. If you don't have access to fresh New Mexican green chiles, try fresh Anaheim chiles. Lacking those, use roasted jalapeños that have been peeled and chopped; thinly sliced raw jalapeños; or pickled jalapeños - a compromise perhaps, but better than no chiles at all. As for cheese, any good melting kind of "queso amarillo" will do, but domestic Monterey Jack or Muenster may be even better.
Provided by David Tanis
Categories dinner, lunch, burgers, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Make the salsa: In a medium bowl, mix together onion, tomato, salt, Serrano chile and cilantro. This salsa tastes best when it's fresh, so don't set aside for too long.
- Prepare a charcoal barbecue or light the broiler. When hot, roast the chiles.
- Place chiles on a rack very close to the glowing coals, or on a baking sheet quite close to broiler flames. Using tongs, turn chiles occasionally until they are completely black and blistered all over. Alternatively, roast over stovetop flames. Set roasted chiles aside for a few minutes until cool enough to handle.
- Cut each chile in half lengthwise, then scrape away skins and seeds with a pairing knife. Do not rinse: A few bits of char are fine. Wipe chile "fillets" with a paper towel if you wish. Slice cleaned chiles lengthwise into 1/2-inch strips and set aside. (It's fine to roast chiles in advance, even a day or two ahead.)
- Divide ground meat into 6-ounce balls, and press them into 3/4-inch-thick patties. Season patties on both sides with salt and pepper.
- If grilling over coals, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger's juices start appearing. Move burgers to a cooler spot on the grill and let cheese continue to melt.
- If cooking on stovetop, heat a cast-iron pan or ridged grill pan over high heat. When hot, cook burgers over brisk heat, about 3 minutes per side for medium-rare. Add sliced cheese when the burger juices start appearing. Turn off heat and let cheese continue to melt, or place pan under broiler.
- Place a cheeseburger on the bottom half of each bun. Adorn each burger generously with strips of roasted chile. Top the burgers with buns and serve immediately, accompanied by avocado slices and tomato salsa.
Nutrition Facts : @context http, Calories 708, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 38 grams, Fiber 8 grams, Protein 58 grams, SaturatedFat 16 grams, Sodium 1060 milligrams, Sugar 8 grams, TransFat 0 grams
SUPER SALSA BURGERS
Mix in leftover salsa with ground beef for juicy, delicious burgers.
Provided by Allrecipes Magazine
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 15m
Yield 12
Number Of Ingredients 3
Steps:
- Combine ground beef, salsa, and bread crumbs in a bowl using your hands. Shape into 12 patties.
- Cook in a skillet over medium-high heat until an instant-read thermometer inserted into the centers registers 160 degrees F (71 degrees C), about 10 minutes.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 2.3 g, Cholesterol 35.5 mg, Fat 7 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 113.9 mg, Sugar 0.5 g
HONEY GARLIC CHILE BURGERS WITH MANGO SLAW
My local butcher in Southampton, New York makes a garlic chile chicken sausage with traditional Thai ingredients that I love. So, I wanted to make my own version of that, but in burger form! I love the fresh flavor of this burger. The cool, crisp cabbage and sweetness of the mango in the slaw pair perfectly with spicy chile garlic paste and the salty umami flavor of the fish sauce in the patty. Every bite is better than the last!
Provided by Katie Lee Biegel
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 25
Steps:
- For the patties: In a medium bowl, combine the ground chicken, fish sauce, soy sauce, chile-garlic paste, garlic, ginger, sesame oil, cilantro and mint. Gently but thoroughly combine with your hands and form into 4 equal patties.
- Preheat the avocado oil in a large skillet over medium-high heat. Cook the patties until golden brown and the internal temperature reaches 165 degrees F, about 5 minutes per side.
- For the slaw: Meanwhile, in a large bowl, whisk together the lime juice, avocado oil, rice vinegar, honey and salt and pepper to taste. Add the cabbage, bell pepper, mango, cilantro, mint and scallions and toss to coat well. Season with salt if necessary. Set aside.
- For the mayo: In a small bowl, whisk together the mayonnaise, chile garlic paste and honey. Set aside in the refrigerator until ready to use.
- Spread the mayo on the rolls. Transfer the patties to the rolls and top with the slaw. Serve.
CHILLI BURGER WITH ROASTED TOMATOES & RED ONION RELISH
Transform burgers into something stylish with roasted tomatoes and red onion relish
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/ gas 6. Mix the beef with the chilli and some chopped coriander, then season well. Shape into four patties about 2.5cm thick. Chill until needed.
- Keeping the tomatoes on the vine, put them in a roasting tin. Drizzle over 1 tbsp of olive oil and season. Roast for 12-15 mins until just soft.
- Heat 1 tbsp of oil in a non-stick frying pan. Then cook burgers on each side for 4 mins for rare or 5 mins for medium. For the relish, mix 2 tbsp of olive oil, the lime juice and sweet chilli sauce, parsley, coriander leaves and red onion. To serve, place a burger on a muffin half, add a branch of tomatoes and top with red onion relish.
Nutrition Facts : Calories 509 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 1 milligram of sodium
CHILI TURKEY BURGERS
This is adapted from a recipe in a recent Family Circle magazine. I used turkey instead of beef and made my own salsa. Also, I didn't use mayo and I altered some of the amounts of other ingredients. It makes a very juicy burger.
Provided by cathianne
Categories Poultry
Time 30m
Yield 4-6 burgers, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine salsa ingredients in a food processor until fully pureed. Refrigerate all but the 1/3 c needed for the burgers.
- Lightly coat a non-stick griddle with the olive oil and pre-heat to 350 degrees.
- Without cleaning the food processor, combine the turkey, black beans, onions, salsa and spices. Pulse until beans and onions are evenly distributed.
- Make the burger mix into 4 patties (these are large so the mix can easily make 6 patties instead).
- Lightly coat a griddle with the olive oil. Cook the burgers for 4 or 5 minutes on each side, until they are browned but not dried out. The burgers are very moist so be careful flipping them.
- Serve on whole grain buns with chips and the remaining salsa.
Nutrition Facts : Calories 741.3, Fat 29.4, SaturatedFat 5.4, Cholesterol 89.7, Sodium 807.2, Carbohydrate 85.8, Fiber 13.1, Sugar 8.5, Protein 36.1
CHILI BURGERS
Great recipe for a chili burger with all the chili flavor right in the patty. Top it off like nachos and you have a truly delicious burger. I also have this original posted on about.com.
Provided by Chef Shadows
Categories Lunch/Snacks
Time 25m
Yield 12 hambergers, 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix ground beef, onion, chili powder, cumin, lime juice, beer or Sangria, garlic and oregano together in a bowl.
- Shape into 12 patties.
- Grill over hardwood coals (I use lump charcoal, better flavor than if you use smoke chips) until done to your preference.
- Serve on hamburger buns or hard rolls with your choice of toppings.
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- Heat a large cast-iron skillet or griddle over high until smoking. Add 2 tablespoons oil. Add 4 meatballs, and immediately flatten to 1/4-inch-thickness with a sturdy, wide spatula. Cook until bottoms are crisp and deep brown, about 1 minute. Flip patties, top each with 1 cheese slice, and cook until bottoms are well charred and cheese is melted, 45 seconds to 1 minute. Remove from skillet, and cover to keep warm. Repeat with remaining 2 tablespoons oil, remaining 4 meatballs, and remaining 4 cheese slices.
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