Green Chile Cheeseburger

Born in New Mexico diners, the green chile cheeseburger layers roasted Hatch chiles and Monterey Jack over a thick beef patty. That smoky Southwestern heat turns a simple burger into a regional classic.

Serves 4 · 15 min prep · 14 min cook

Estimate for one serving

• 670 cal
• 38g protein
• 30g carbs
• 44g fat
• 3g fiber

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Ingredients

• 1.5 lb ground beef (80/20)
• 1.25 tsp kosher salt
• 1 tsp black pepper
• 0.5 tsp cumin
• 1 cup Hatch green chiles (roasted, peeled, chopped)
• 4 Monterey Jack cheese slices
• 4 hamburger buns
• 2 tbsp butter
• 0.25 cup mayonnaise
• 1 lime
• 0.25 cup fresh cilantro
• 1 avocado
• 0.25 red onion

Instructions

1. 1Gently shape the beef into four thick patties and season both sides with salt, pepper, and cumin; make a center dimple so they stay flat.
2. 2Warm the chopped green chiles in a small saucepan over low heat so they are hot and ready to pile on.
3. 3Heat a cast-iron skillet over medium-high until nearly smoking. Add a thin layer of butter.
4. 4Sear the patties 4 minutes on the first side until deeply browned, then flip.
5. 5Immediately top each patty with a slice of Monterey Jack and a heaping spoonful of warm green chiles; cover the pan loosely for 2 to 3 minutes so the cheese melts under the chiles.
6. 6Toast the split buns in the pan until golden.
7. 7Mix mayonnaise with a squeeze of lime juice and chopped cilantro for a bright spread; smear on both cut sides of the buns.
8. 8Layer sliced avocado and thin red onion rings on the bottom bun, set the chile-and-cheese-topped patty on top, close the burger, and serve while the Jack is still gooey and the chiles steamy.