New Mexico Green Chile Cheeseburger
A bold and smoky burger topped with roasted Hatch green chiles and melted pepper jack cheese on a toasted brioche bun. This New Mexico classic delivers heat, flavor, and satisfying richness in every bite.
A smoky beef burger loaded with roasted green chiles and melted pepper jack on a brioche bun.
Nutrition per serving
Ingredients
patty
topping
bun
sauce
Instructions
Roast the Green Chiles
Place whole chiles directly over a gas flame or under the broiler, turning with tongs until the skin is blackened and blistered on all sides. Place in a covered bowl for 10 minutes to steam, then peel, seed, and slice them open flat.
Form the Patties
Divide ground beef into four equal portions. Gently form each into a patty about three quarters of an inch thick, pressing a slight dimple in the center with your thumb. Season both sides with cumin, salt, and pepper.
Grill the Patties
Heat a grill or cast iron skillet to high heat. Cook patties for 3 to 4 minutes on the first side without moving them. Flip once and cook 3 more minutes. Do not press the patties with a spatula as this squeezes out the juices.
Add Chile and Cheese
In the last 90 seconds of cooking, place a roasted green chile slice on each patty followed by a slice of pepper jack cheese. Cover the pan or close the grill lid to melt the cheese fully.
Toast and Assemble
Toast the brioche buns cut side down on the grill or in a dry skillet until golden. Spread mayonnaise on the bottom bun, add the patty with chile and cheese, and serve immediately while hot.
Substitutions
Common mistakes
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