Ingredients
- 2 pounds Angus-quality ground beef
- 2 tablespoons kosher salt
- 1 tablespoon fresh ground black pepper
- 4 pounds mild green chiles, (recommended: New Mexico Hatch Chiles)
- 2 pounds hot green chiles, (recommended: New Mexico Hatch Chiles)
- 3 large white onions, peeled
- 6 garlic cloves, peeled
- 1 tablespoon fresh epazote
- 1/2 tablespoon dried Mexican oregano
- 1/2 cup grapeseed oil
- 1 cup water
- Oil, for brushing grill
- 4 hamburger buns
- 1 pound Asadero cheese, sliced 1/4-inch thick
- 1 pound mozzarella cheese, sliced 1/4-inch thick
Directions
Preheat the grill to high.
In a large bowl, mix the ground beef with the salt and pepper and set aside.
Next, brush the green chiles with oil and place them on the hottest part of the grill. Cook the chiles until they are charred on all sides about 5 minutes. Then remove them from the grill and put them in a bowl of ice water to cool. Remove the chiles from the ice water and carefully peel off the charred skin. Cut the stem off, remove the seeds and set aside. Take the onions and place them on the grill. Cook the onions until charred on all sides about 10 minutes and set aside.
In a blender, add half the peeled chiles and half of the charred onions. Then add in the garlic, epazote, and oregano. Blend until the ingredients come together. Add the grapeseed oil and water and continue blending until the mixture is smooth about 30 seconds. Remove mixture to a large bowl.
Roughly chop the remaining chiles and onions and mix them into the chile puree. Season, to taste.
Form the ground beef into 4 (8-ounce) patties. Brush the grill with oil and cook the patties to desired doneness, 5 minutes for medium rare, 15 minutes for well done. Put the hamburger buns on the grill until lightly toasted. Just before removing the burgers, top them with the cheese and chile mixture. Remove the patties from the grill once the cheese begins to melt and place them on the hamburger buns. Garnish with your favorite toppings and enjoy!
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
Photo: Green Chile Cheeseburger Recipe














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By prestontmitch_1...
Hatch, 71
on June 03, 2010
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This is a great way to use Hatch Chile and one us native new mexicans use all the time. If you're a displaced native or just a spicy food lover, you can order chile for this recipe from Berridge Farms at their website http://hatchnmgreenchile.com They have amazing chile and you can order it in different heat levels to boot!
By scoul48_10222626
Virginia Beach, VA
on April 15, 2008
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I should have realized that 6 pounds total for the peppers would make alot. You could feed 20 people and still have chile sauce left for your next get together. You only need about 1 or 2 tablespoons of sauce per burger so this recipe is not quite right. See Bobby Flay's other recipe for chile sauce and you will notice 2 poblano chiles is all that is needed. As far as taste very good but a little too hot, will try the other recipe next time.
By punkstarace_4599258
St Petersburg, FL
on August 11, 2007
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It was god but I'll need to do it again to be sure.
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