Photo: Throwdown's Green Chile Cheeseburgers Recipe
Ingredients
Queso Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 12 ounces Chihuahua or Monterey jack cheese, coarsely grated
- 1/4 cup grated Parmesan
- Kosher salt and freshly ground black pepper
Green Chile Relish:
- 1 medium poblano chile, roasted, peeled, seeded and thinly sliced
- 2 Hatch chiles, roasted, peeled, seeded and thinly sliced
- 1 serrano chile, roasted, peeled, seeded and thinly sliced
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper
Pickled Red Onions:
- 1 1/2 cups red wine vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 medium red onion, peeled, halved and thinly sliced
Burgers:
- 1 tablespoon canola oil
- 1 1/2 pounds ground beef
- Kosher salt and freshly ground black pepper
- 4 hamburger buns, split and lightly toasted
- 12 blue or yellow corn tortilla chips, coarsely crushed
Directions
For the queso sauce:
Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm.
For the relish:
Combine all ingredients in a bowl and season with salt and pepper, to taste.
For the pickled red onions:
Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.
For the burgers:
Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer.
Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes.
Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips.
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By luckylily88
on May 01, 2012
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Bobby has a tendency to mess too much with a good thing. All you need on a green chile burger is good beef, hot chiles, and a slice of cheese on a decent bun. This recipe was good, but far more complicated than it needs to be. Plus, as someone who's actually had the burger he was up against, this doesn't even come close.
By aprilrayn_10210331
Garner, NC
on October 25, 2011
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Had never heard of a Hatch or New Mexico Chile and they were not available at the Farmer's Market so I used Anaheim Chiles instead. I accidentally used my poblano in another recipe so had to leave it out. Made everything exactly like he says except I was running behind and didn't have time to pickle the onions, so I just used plain sliced red onions. It was ABSOLUTELY DELICIOUS. I did learn to make the queso sauce as the burgers are cooking. My queso was beautifully smooth... until it sat 10 minutes and I tried to heat it back up... then it separated... but it was still WONDERFUL. Everyone at the table agreed it was the best burger we've had in a LONG time and can't wait to make it again!
By dpotter8_6866886
Knoxville, TN
on September 15, 2011
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Hatch chiles were available in my local market so this recipe came to mind. The queso sauce, red onions & chiles combined together to make a fantastic burger. Wouldn't change a thing and well worth searching for Hatch chiles
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