Green Chile Cheeseburgers

Total Time:
45 min
20 min
25 min

4 servings


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:

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

Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.

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    With minor adjustments this is a fab burger! Used poblano peppers and avocado along with provolone cheese, homegrown yellow tomatoes and bacon. If you like it spicy, use a hotter pepper.
    Sorry,but Daniel is right. A REAL green chile burger uses Big Jim ,Sandia,or Hatch chiles.In New Mexico you would be laughed at for using the chiles in this recipe.
    I invite anyone who visits New Mexico to order one here and you will see the difference. Also we never use a green chile "sauce" on a burger especially with honey in it. I think this may be ,as suggested, more of a Mexican dish, vs.
    New Mexican. I love Bobby Flay, but sorry, this is why you lost the green chile cheeseburger throwdown.
    In order to make this recipe work you really have to pay attention to the notes he makes in the show about what types of ingredients to use. Any cheese won't do it. Also, made a second batch substituting avocado for the Chile (for those that dont like it spicy) and it turned out great. Also, Daniel couldn't be more wrong about the authenticity, he needs to explore more of Mexico, specifically the Gulf Coast.
    Best burger I ever had!!!
    we had tried this and that it was unbelieveable
    My family loves the green chile sauce. It is great on grilled chicken sandwiches and as a dipping sauce for grilled shrimp.
    I must have done something wrong. I was really looking forward in making the sauce. I followed the recipe exactly. It tasted really bland. I wonder how cilantro would taste instead of the other spice it calls for. I'll probably try that next time.
    This is not authentic New Mexican, as poblanos are not green chiles and we don't cook with them. Green chiles, as everyone here knows, are either sandias or big jims. Accept no substitutions.
    The prep.took a little while but it was worth it. Verry Good.
    I was looking for a new burger recipe, and was lucky enough to find this one right away. The sauce is fantastic. The combination of the chile heat and the slight sweetness of the honey was awesome. It was a nice change from the usual burger spreads we make. I usually don't serve burgers to company, but with the right quality beef, this could definitely be considered a restaurant-quality meal.
    Amazing burgers! We were hesitant with the honey, but the green sauce is great. try this if you like it spicy
    didn't care much for it. I'd rather use some good homemade salsa.
    Didn't care for the oregano...too strong. Would prefer a more mild flavor like parsley. Will try again and alter the recipe a tad.
    Just tasting the chile sauce, I didn't believe it was going to taste all that great. But when the chile sauce mixed with the cheese and the fabulous turkey burgers we cooked up, these turned out the be the BEST burgers I've ever eaten!!!
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