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Green Chile Cheeseburgers Recipe

Green Chile Cheeseburgers

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (31)

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Average Rating:

Total Reviews: 31

Showing 11-20 of 31

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  • on July 03, 2010

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    Love this burger, but it's even better if you substitute the gren chili's in the sauce with avacado and some chopped tomato. It'll be your summer burger for sure. Especially if you're craving avacado all summer like I am.

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  • on June 27, 2010

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    I'm a big Bobby Flay fan but something is off in this green chili sauce. His Tomatillo-Pablano Salsa (included in his Nacho recipe is far superior, with a similar pureed texture. Big disappointment considering the grilling time for the sauce as well as special shopping for the cheese. Won't be making this again, considering all the other great burger recipes deserving repeat performances.

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  • on January 17, 2010

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    I thought this burger was excellent! I used ground chicken instead of beef to lower the fat content, and it still tasted great. In this case, the sauce makes the burger.

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  • on September 06, 2009

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    I have made these twice now, followed the recipe exactly, and have been very pleased. The one thing I added was fresh lime juice to the chili sauce- it needed a little brightness to counter the sweet/spicy. I've made them as sliders at a bbq party and they were gone in about 10 minutes. Make extra for a crowd- these burgers will go! I didn't even bother with the lettuce and tomato.

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  • on August 31, 2009

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    I thought the onion overpowered the flavor of the poblanos. Next time I will probably leave them out of the sauce and just do them on the side. And add a jalapeno for more spice.

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  • on August 22, 2009

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    Eight years ago I had this green chili cheeseburger in New Mexico at a place called The Owl Bar. Now I never really had good spicy food before but the minute I took a bite of that burger I was hooked. I have been thinking about it all these years and finally decided to try making my own burger. I made Bobby's sauce and then added chopped up chilies to make it more like what I had at the Owl Bar. It was AWESOME!!! I used New Mexico Hatch Chilies (available here only a few weeks of the year which were amazing. Can't say enough good about this - one of my favorite meals. I am going to use the leftover sauce in tamales. BOBBY RULES!

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  • on August 17, 2009

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    This was absolutely horrible, I make a ton of Bobby's recipes and most impress, but the green chile suace very dissapointing.

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  • on August 03, 2009

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    Bobby Flay is the damn king on this one. I wish I could go on The Best Food I ever ate and tell them how good this recipe was. OMG! What a burger! His spice expertise is off the chain, the combination of flavors are insane. I found a new love Poblano and Serrano peppers! I also used a green bell pepper. The garlic is very important in this recipe. I used Bobby S&P technique and added Chili powder. The toasted bun makes a difference as well. I used Monterrey Jack Cheese and my God I must say that I am quite pleased and can't wait to find other uses for this incredible sauce. Thanks Bobby Flay, you rock!!!!

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  • on July 27, 2009

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    Bobby has done it again - this was one of the best burgers my fiance and I have ever made. We even saved the green chili sauce for sandwiches later this week. Thanks, Bobby!

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  • on June 14, 2009

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    I subsituted the chile for one avacado due to my family's dislike of spicy foods, turned out into a great guacomole/avacado sauce

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