New Mexico Green Chile Cheeseburgers are NOT in Florida I am sad to say, unless one makes their own.….
First let us get the spelling right.
Green chile is spelled with an “e”…not an “i”.
If you add an “i”, you are talking gringo food like a red based chili soup made with beans that is so popular in the Midwest and all over as far as that goes.
If you use New Mexico green or red chile’s, no matter what you make…it is spelled with an “e”!
I get cravings people!!!!
I can’t help longing for a New Mexico Green Chile Cheeseburger!
They are just as good on a snowy night as a warm sunny day.
Once you have had one of these wonderful, flavorful authentic New Mexico chile cheeseburgers…
……well, my friend, you know what I am talking about.
So if you are wanting a truly authentic New Mexico green chile cheeseburger…I will show you how to make one…or two…or three…or four…
Well, you get the picture! 🙂
And I promise, if you like spicy…you will want to make these yourself….better yet, make a trip to New Mexico and taste them for yourself. 🙂
Here is the step by step way… that I make green chile cheeesburgers!
Start with ground beef that is a 80-20 ratio!
The reason for that is you need a little fat in the meat to make it not only tasty, but moist. A 90-10 is too dry and a 70-30 is too much fat.
I find that it is best to not overwork the ground beef.
No, your ground beef is not going to the gym or rake the yard….but you knew that didn’t you? 🙂
Ok…I will try to get serious now…
I just love to joke around….but you knew that too! 😉
Back to shaping the burger…..By that I mean, shape your burger but don’t keep working with the meat, as it will give you a tough burger.
After making the burger the size you would like it to be….(and this depends on how thick you like your burgers)…make a small indentation with your fingers to make a small pocket.
In the above picture, my ground beef patty is small in diameter.
That is because I am using the small “slider” buns, so I am making the burger accordingly!
You noticed my Mint green nail polish didn’t you? 😉
But I digress.
Back to the burgers…if I make them small I can eat two of them instead of just one…..:)
Ok…it makes me think I am eating more by eating two, while perhaps I really am when you add in the two buns. 🙂
Oh well, I don’t care. One has to splurge once in a while and when it comes to green chile cheeseburgers…well, you gotta do what you gotta do! 🙂
Add a small amount of vegetable oil to a cast iron skillet or griddle.
Salt and pepper the burger on each side and place the burger on the medium hot skillet or griddle, “flat” side up….your indentation is on the bottom.
The salt and pepper forms a great crust allowing for more flavor.
After a couple minutes, turn the burger over and now comes the fun part.
You will notice that the little indentation is holding juices…this is a good thing as it makes your burger a self basting burger.
Add a little water (about 1 teaspoon) around your burger…yes, I said to add water…and pop a lid on it quickly.
Now the water is going to add more moisture/steam to the burger.
Don’t you just hate dry burgers?
After a couple minutes, lift your lid and place your cheese (pepper jack, american, white cheddar, your choice)
Don’t you just hate cheese on a burger that is not melted?
Ok…add a little water again and Plop your lid back on for about 30 seconds.
Ohhhhh, look at that melted cheese! Yummy!
…(you can heat or toast your bun if you like at this point)
Now, add the main ingredient…green chiles to your cooked burger!!!!
You can also add chopped onion, mustard, sliced tomato and shredded lettuce….whatever your favorite toppings are.
The green chiles are a must for this green chile cheeseburger.
Of course, fresh is always better and you can usually find the green chiles at your supermarket.
To roast them, put them on your gas burner if you have a gas cook top, or you can roast them in the oven until they are a bit charred.
Click here for a recipe on how to make your own fresh green chiles.
However, you can use canned green chiles if you prefer.
It really doesn’t matter the order of your toppings….
I just do it this way.
Then sit back and enjoy your green chile cheeseburger.
I found the checkered basket liners at one of the craft stores and just had to have them….. as they go so well with my blue and red burger baskets.
It just makes the chile cheeseburgers taste better!
I know, I know but we eat with our eyes first.
Ok, the chile cheese burgers taste good on their own…but it makes me feel like I am back in New Mexico at “Chubbys” Chile Cheeseburgers Restaurant…
Sad to say that my favorite sister-in-law informed me a few months ago that Chubby’s no longer is in business.
That is why you can use this recipe and make your own.
- 1 1/2 # 80-20 ratio round Beef (depending on the size you want your burgers)
- 4 slices cheese (pepper jack, American, Cheddar...your choice)
- Chopped green chiles (4 ounce can or fresh green chiles)
- 4 slices tomato
- 1/2 medium chopped onion
- Shredded lettuce
- Condiments of your choice (mayo, mustard,ketchup)
- Slider buns or regular hamburger buns
- Form the patties to shape desired.
- Make an indentation in the center to allow for better cooking
- Salt and pepper both sides liberally
- In a medium-hot cast iron skillet or griddle, add a teaspoon of vegetable oil
- Place the indented side down and brown a few minutes
- Turn the burgers, adding a small amount of water to steam by placing a lid over the skillet or directly over the burger patties.
- Add the cheese and a bit more water for steaming and replace the lid until the cheese is all melted and gooey.
- Let the burgers rest on a paper toweled plate while you assemble the tomato, lettuce, and then add the burger.
- Top with the green chiles and chopped onion and any condiments you desire.
- Once you have eaten a green chile cheeseburger I guarantee you will want them often.
- Now when I crave them and there is no getting over it until I make them!
- The Captain loves them too and I have him "hooked"
- If you like your green chiles hot or warm (stove heat hot...heat the chiles in the microwave or in a small saucepan on the stove)