Are you used to just putting a split roasted green chile on the top of your burger? This version is simple, yet will get rave reviews. I tried it on both a burger and a hot dog.
Green Chile Cheeseburger ... and Hotdog
Prep time
Cook time
Total time
Simple way to make the best green chile cheeseburgers ever.
Author: Robert Olguin
Recipe type: Burger
Cuisine: Southwestern
Serves: 4
Ingredients
- 2 lbs ground beef (70% lean), shaped into 4 large 6 inch patties.
- Kosher salt and fresh ground pepper
- 8 slices American cheese (I used Tillamook)
- 1 cup diced roasted New Mexico green chiles
- 1 tsp granulated garlic or 2 large cloves garlic
- 24 dill pickle slices
- 8 leaves iceberg lettuce
- 2 tomatoes, sliced
- 4 large hamburger buns, toasted
- Yellow mustard
Instructions
- Season the burgers with salt and pepper, then grill for about 2 to 3 minutes per side.
- When burgers are about halfway done, put onions on the griddle in 4 mounds, topping each with 2 slices of cheese. You want the cheese to melt over the onions.
- Mix the granulated garlic in with the green chiles (or if using fresh garlic, smash each clove with the flat side of a large knife and then mince) and heat on the griddle. When hot, pile them on top of each mound of onions and cheese to further melt the cheese.
- Put the pickles, lettuce and tomato on bottom half of each bun, mustard on the top half.
- Scoop each mound of onion/cheese/chiles onto a patty and then transfer the patty onto a bun.
- Serve and enjoy!
- For hotdogs, use the same procedure, except put the grilled hotdog on the mustard-slathered bun and then pile on the onion/cheese/chile mixture.
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