Folks in Hatch, New Mexico, home of the famous Hatch green chile peppers and the annual festival that celebrates them, might not give first prize to my New Englander's version of a green chile cheeseburger, but the rest of you will swoon. For my husband Ted, and for Chelsea, my summer intern, and for me, it was love at first bite -- love at every juicy bite. I mix two pantry staples, canned fire-roasted chiles (from the supermarket) and shredded cheese, in with the beef, which keeps it moist. Then, I kick things up with a slightly-spicy slather on the bun, and a slice of melted pepper jack cheese on top. If any of my friends who've recently moved to New Mexico are reading this, how about a trade: this amazing recipe for a few cans of Hatch chiles? You know where I live.
Green chile cheeseburgers
Makes 8 small sliders, or 4 regular burgers.
1 lb ground beef (I use 87% lean)
1 4-oz can fire-roasted chopped green chile peppers
1/2 cup grated cheddar cheese
1/2 cup mayonnaise (I use Hellmanns)
1/4 tsp ground New Mexico chile pepper
1/4 tsp ground cumin
Pinch of black pepper
Slices of pepper jack cheese
8 small or 4 regular burger buns (I love potato buns), or gluten-free buns
Bring the beef to room temperature for 30 minutes.
Preheat the broiler, griddle or grill. I've had the best results using the broiler, but I've also made these burgers on a grill pan. It's a bit messy on the grill, but it works. For the broiler, line a rimmed pan with aluminum foil, and set aside.
In a large mixing bowl, combine beef, green chiles and grated cheddar cheese with your impeccably clean hands. Mix just until the ingredients are incorporated; do not overmix.
Form the mixture into 8 small burgers, or 4 large ones.
Broil (approximately 6 inches from the heat) or grill for 3-4 minutes per side, depending on how you like your burgers. In the final 30 seconds, top each burger with a slice of pepper jack cheese.
While the burgers are cooking, in a small bowl stir together the mayonnaise, chile powder, cumin and black pepper. Set aside.
When the burgers are cooked and the cheese on top has melted, remove them to a platter and let sit for 5 minutes.
To assemble, slice each bun in half, and slather the bottom with a bit of the mayonnaise sauce. Add lettuce leaves, and top with a burger. Serve with lots of napkins to catch the dribbles.
More recipes in The Perfect Pantry:
Greek turkey burgers with yogurt and feta sauce
Chinese "spaghetti and meat sauce"
Slow-cooked beef and green chile stew
Corn, green chile, egg and cheese casserole
Other recipes that use these pantry ingredients:
Green chile cornbread, from Simply Recipes
Green chile tortilla bake, from Gluten-Free Goddess
Green chile and pepper jack cheese stuffed chicken breast, from For the Love of Cooking
Beef and three bean chili, from Pinch My Salt
Southwest ground beef casserole, from Amanda's Cookin
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