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
GREEN CHILE BURGERS
A classic grilled burger gets a kickin' taco treatment, with canned green chiles, avocado, and cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In medium bowl, combine ground beef and chiles; mix well. Shape mixture into 4 patties, 1/2 inch thick.
- Heat nonstick stove-top grill pan over medium-high heat until hot. Add patties; cook 2 minutes. Reduce heat to medium-low; cook an additional 6 to 10 minutes or until no longer pink in center, turning once. Top each patty with cheese; cook just until cheese is melted.
- In small bowl, mash avocado with fork. Stir in mayonnaise until well blended. Spread bottom halves of buns with avocado mixture. Place patties on bottom halves. Top with taco sauce, lettuce, tomato and top halves of buns.
Nutrition Facts : Calories 570, Carbohydrate 28 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 13 g, ServingSize 1 Sandwich, Sodium 610 mg, Sugar 8 g
THROWDOWN'S GREEN CHILE CHEESEBURGERS
In New Mexico, the state vegetable is the chile pepper, where they're layered atop beef for an iconic dish: the Green Chile Cheeseburger. Sometimes topping the Scoville chart, and sometimes mildly spicy, these burgers are defined by a relish of mixed chiles and a handsome dose of melted cheese. Bobby's recipe has poblano, Hatch and serrano chiles with honey and red wine vinegar to balance. Pickled red onions add tang, and a Monterey Jack-Parmesan queso sauce brings it home with creamy rich flavor.
Provided by Bobby Flay
Categories main-dish
Time 5h5m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Burgers:
- For the queso sauce:
- Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
- For the relish:
- Combine all ingredients in a bowl and season with salt and pepper, to taste.
- For the pickled red onions:
- Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
- For the burgers:
- Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.
- Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
- Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.
GREEN CHILI BURGERS WITH GUACAMOLE SAUCE
This is D-licious!! An experiment that is now going to be a favorite in this house! I wanted a flavorful, somewhat spicy, juicy burger and boy did I get it! I did a little research and could not find exactly what I wanted so I put what I did want together. I was nervous because my kids are not mean but truthful critics and they...
Provided by Tammy T
Categories Burgers
Number Of Ingredients 16
Steps:
- 1. I made the guacamole sauce the day before. Just made it sooooo much easier to make when I came home from work. *** I also cooked some bacon, sliced onions and made some of them with cheese as all my children like different toppings on theirs. My son and I liked it with just the guacamole sauce. The picture is with the bacon added. You can add an extra slice of tomato if you like tomatoes a lot. I doubled this recipe as we like lots of guac sauce on ours! Anyway.... make the guacamole sauce first. ........
- 2. Make Guacamole********* In a medium bowl, mash the avocados with a fork and add the fresh squeezed lemon or lime juice. (I used lemon). Add in the mayonnaise and stir well. Stir in the diced onions, diced tomatoes, cilantro and garlic and mix all together well. Season with the salt, mix and cover and put in the fridge until ready to use.
- 3. ****************************
- 4. Cook the burgers!! In a bowl, mix the hamburger and the can of green chilies. (I use my hands) ( I had to double this recipe also) Make the patties. Make them as thin or as thick as you want. Some of my kids like them thin and some like them thick. Of course, I aim to please. :) I made four patties from 1 pound of meat and three thick ones from another pound as I like them a little thicker. Make a shallow indentation about an inch thick in the center of the patties. Use a spoon or your fingers. This will help the patties from curling up and cook evenly. Put your grill pan on the stove and preheat on med-high. You want it hot when you add the patties. I like to get the grill marks on them. Grill them 10-16 minutes, depending on how thick your patties are and how well you like them. My patties were pretty thick and I like them done well. I cooked mine 8 minutes on each side. Turn once so as to get those great grill marks. Add the cheese at the last 2 mins if using cheese. When done grilling, put the buns in the pan and grill the flat sides so you see the grill marks as well. *** If cooking them on the grill, you want to grill the patties with the lid down. When done cooking, slather the guacamole sauce on the burgers and toppings as you like. Enjoy!!
GREEN CHILI BURGERS
A classic grilled burger gets a kickin' taco treatment, with canned green chilis, avocado, and cheese.
Provided by Old El Paso
Categories Entrees
Time 20m
Yield 5
Number Of Ingredients 9
Steps:
- In medium bowl, combine ground beef and chilies; mix well. Shape mixture into 4 patties, 1/2 inch thick.
- Heat nonstick stove-top grill pan over medium-high heat until hot. Add patties; cook 2 minutes. Reduce heat to medium-low; cook an additional 6 to 10 minutes or until no longer pink in center, turning once. Top each patty with cheese; cook just until cheese is melted.
- In small bowl, mash avocado with fork. Stir in mayonnaise until well blended. Spread bottom halves of buns with avocado mixture. Place patties on bottom halves. Top with taco sauce, lettuce, tomato and top halves of buns.
GREEN CHILE BURGER WITH CRUNCHY AVOCADO SALAD
Steps:
- Heat the grill to high.
- Brush the chiles with oil and season with salt and pepper. Grill until blistered on all sides and soft, about 12 minutes. Remove the chiles from the grill, place in a bowl, cover with plastic wrap and let sit 15 minutes. Peel, stem and seed the chiles. Slice the chiles and set aside.
- Make 4 loosely-packed burger patties by tossing some of the meat from hand to hand. press your thumb into the center of each patty to make a little well. (At this point, you can chill or even freeze the burgers briefly so that they hold their shapes better when cooked.) Brush with oil and season with salt and pepper. Grill until slightly charred on both sides and cooked to medium doneness, about 8 minutes. Top each burger with 2 slices of cheese, close the cover of the grill and continue cooking for about 30 seconds or until the cheese just melts. Put the buns on the grill, cut side down and grill until slightly charred, about 15 seconds. Place the burgers on the bottom half, put a few slices of the poblano on top of the cheese and cover with the burger tops.
TURKEY BURGERS WITH AVOCADO SAUCE
I love burgers and Southwestern food, so why not combine the two in a light and juicy burger? I like to whip these up, pop them in the fridge and cook them later for a quick weeknight meal! -Jan Warren-Rucker, Clemmons, North Carolina
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 23
Steps:
- In a large skillet, saute the corn, onion and peppers in oil until crisp-tender. Stir in the lime juice, garlic, salt, cumin, chili powder and oregano; cook 1 minute longer. Transfer to a large bowl and cool slightly. Crumble turkey over mixture and mix well. Shape into four burgers. Refrigerate for at least 30 minutes. , For sauce, in a small bowl, mash avocado with the sour cream, cilantro, lime juice, garlic and salt. Refrigerate until serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear., Place on buns; top each with about 1/4 cup sauce. Serve with the lettuce, cheese, tomato and onion if desired.
Nutrition Facts : Calories 413 calories, Fat 13g fat (2g saturated fat), Cholesterol 50mg cholesterol, Sodium 678mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 8g fiber), Protein 37g protein.
GREEN CHILI BURGERS
New Mexico is known for their green chilis and Bobby Flay claims it's home to the best green chili burgers! This recipe can be made to serve 4 or 6, depending on the size of the burgers.
Provided by Galley Wench
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sauce:.
- Place all ingredients in a blender and blend until smooth and season with salt and pepper to taste. (A water if necessary to achieve the proper consistency.).
- Burgers:
- Heat grill to high. Form meat into 6 burgers and season with salt and pepper to taste. Grill until charred on both sides and cooked to desired doneness.
- Place 2 slices of the cheese on each burger; close the lid or tent with foil and cook until the cheese has just melted, about 1 minute.
- Place burgers on bun and top with green chili sauce, lettuce, tomatoes and pickled jalapeno, if desired.
- Note: Use high heat. A great tasting burger needs only to be on the grill 2 to 3 minutes on each side to arrive at a perfect medium doneness.
Nutrition Facts : Calories 525.5, Fat 26.2, SaturatedFat 12.4, Cholesterol 131.5, Sodium 538.6, Carbohydrate 27.6, Fiber 2.7, Sugar 4.4, Protein 43
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