Green Chile Cheeseburgers

Total Time:
45 min
20 min
25 min

4 servings

  • 2 pounds ground chuck, 80 percent to 85 percent lean
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8 thin slices Chihuahua or provolone
  • 4 good-quality hamburger buns, toasted
  • Green Chile Sauce, recipe follows
  • Romaine lettuce leaves, optional
  • 4 thick slices beefsteak tomatoes, optional
  • Pickled jalapenos, optional
  • 2 poblano chiles, grilled, peeled, seeded, and chopped
  • 1 medium white onion, grilled and chopped
  • 1 to 2 cloves garlic, chopped
  • 2 tablespoons chopped fresh epazote, or fresh oregano leaves
  • 1/4 cup cold water
  • 1 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
Watch how to make this recipe.
  • Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. 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 buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.

  • Green Chile Sauce:

  • Place all ingredients in a blender; blend until smooth and serve with the cheeseburgers.

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    This recipe is featured in:

    Burgers and Hot Dogs