Green Chile Cheeseburgers
Intro
Green Chile Cheeseburgers are a bold and flavorful twist on the classic burger, bringing a taste of the Southwest to your plate. The juicy beef patty is perfectly grilled or pan-seared, then topped with smoky roasted green chiles and melted cheese that binds everything together with gooey richness. This burger balances heat, smokiness, and creaminess, making it an irresistible choice for anyone who loves a little spice in their meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 burgers
Ingredients
For the patties:
1 ½ lbs ground beef (80/20 for best juiciness)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and black pepper, to taste
For the toppings:
4 roasted green chiles (Hatch, Anaheim, or poblano), peeled and chopped
4 slices cheese (Cheddar, Pepper Jack, or American cheese)
1 small red onion, thinly sliced
1 tomato, sliced
4 lettuce leaves
4 burger buns, toasted
Optional extras:
2 tbsp mayonnaise
1 tbsp mustard
1 tbsp ketchup
Instructions
Prepare the Green Chiles
Roast the green chiles over an open flame, under a broiler, or on a hot skillet until charred.
Place them in a bowl covered with plastic wrap for 10 minutes to steam.
Peel off the skins, remove seeds, and chop or slice them. Set aside.
Make the Burger Patties
In a large bowl, combine ground beef, garlic powder, onion powder, smoked paprika, salt, and pepper.
Mix gently (don’t overwork the meat).
Form into 4 equal patties, pressing a slight dimple in the center of each to prevent puffing while cooking.
Cook the Patties
Heat a grill or skillet over medium-high heat.
Cook patties for about 4–5 minutes per side for medium doneness (adjust to your liking).
Melt the Cheese
During the last minute of cooking, place a slice of cheese on each patty and cover with a lid to melt.
Assemble the Burgers
Spread mayonnaise, mustard, or ketchup on toasted buns (optional).
Place lettuce and tomato on the bottom bun, followed by the cheesy beef patty.
Add roasted green chiles and red onion slices.
Top with the bun and serve hot.
Tips
If Hatch chiles are in season, they give the most authentic New Mexico flavor.
Pepper Jack cheese adds extra spice, while cheddar gives a sharper taste.
For a smoky kick, grill the burgers instead of pan-searing.
Toasting the buns makes them sturdier and prevents sogginess.
Final Thoughts
Green Chile Cheeseburgers are the perfect balance of smoky, spicy, and cheesy flavors. They bring a Southwestern flair to your table in just 30 minutes, making them a great option for a quick weeknight dinner or a backyard cookout. With customizable toppings and heat levels, these burgers can please spice lovers and mild eaters alike.