Green Chile Cheeseburger

New Mexico lays claim to the country’s most outstanding burger. That’s an audacious statement, but pretty much everyone in the state—and many folks elsewhere—would agree at least one-thousand percent. The special melding of fire-kissed meat and gooey cheese, zipped up with the state’s favorite pungent pod, is truly one of those matches made in any eater’s idea of heaven.

For a quintessential version, we went to our frequent collaborator, Cheryl Alters Jamison, an almost five-decade resident of Santa Fe and the creator of the New Mexico Tourism Department’s Green Chile Cheeseburger Trail. She helped cook up the signature burger competition at the New Mexico State Fair, as well as the Green Chile Cheeseburger Smackdown. This four-time James Beard Award-winner’s also a whiz—or wiz—at the grill, with numerous books on outdoor cooking to her credit, including the multi-million copy seller, Smoke & Spice. 

How to Build a New Mexico Green Chile Cheeseburger

All New Mexicans have slightly different methods for creating their burger, but we agree on starting with freshly ground meat and topping it with New Mexico-grown green chile. Beyond that, cooks tinker with the cheese and whether it’s placed over or under the chile, both of which are acceptable. The merits of searing the burger on a cast-iron griddle or cooking over an open fire cause heated idiscussions too and, while both have staunch fans, we’re going with the grill here.

When it comes to condiments, we think that mustard belongs on hot dogs not burgers, and that mayo should be an equal player with ketchup, often mixed together. If you have a red-ripe tomato, use it, and perhaps a leaf or two of crisp lettuce, or even a thin slice of onion. Dill pickle slices are tolerable. Go easy on the condiments though, so as not to distract from the essential flavors of the green chile, cheese, and burger itself. The bun needs to be sturdy enough to hold all the fixings but yield easily when biting into this mouthful of bliss. 

Follow Cheryl’s tips and recipe here, and you too will be receiving kudos for your handiwork in no time. All of your friends will be green with envy. 

Show Off Your Love for Green Chile with These Other Recipes

Ricotta Gnocchi with Roasted Green Chile

Green Chile Mac and Cheese

Green Chile Chicken Enchilada Casserole

Braised Duck Leg in Green Chile

Green Chile Biscochitos

Green Chile Cheeseburger

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• Author: Cheryl Alters Jamison
• Yield: Serves 6

Print Recipe

Description

Try one of New Mexico’s most famous recipes.

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Ingredients

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• 6 fresh New Mexican green chiles
• 2¼ to 2½ lbs freshly ground beef chuck (or other ground beef mixture with about 80% meat to 20% fat)
• 1 tsp kosher salt
• 1 tsp coarse-ground black pepper
• 6 burger-size slices mild Cheddar, Monterey Jack, or American cheese
• 6 large brioche or other soft hamburger buns
• 6 thick slices large red-ripe tomatoes and crisp lettuce leaves
• Ketchup, mayonnaise, slices of onion, or dill pickles, optional

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Instructions

1. Fire up the grill for a two-level fire capable of cooking first on high heat and then on medium heat.
2. Place chiles over the grill’s hot fire, and char them, turning as needed, until the skin is blackened. Place chiles in a paper bag or covered container and let them steam a few minutes, until cool enough to handle. Peel, seed, and chop chiles, wearing rubber gloves if your skin is sensitive.
3. Mix together the ground chuck, salt, and pepper. Gently form the mixture into six patties ½ to ¾ inch thick, slightly concave at the center.
4. Grill the burgers uncovered over high heat for 1½ minutes per side. Move the burgers to medium heat and rotate one-half turn for crisscross grill marks. Cook for 3½ to 4 minutes more per side for medium doneness, until crusty and richly brown with a bare hint of pink at the center. Lay a cheese slice over each burger after you turn them for the last time. Toast the buns at the edge of the grill if you wish.
5. Place bottom half of buns on a work surface. Arrange cheese-topped burgers on buns, and top with equal portions of green chile. Add tomato, lettuce, condiments as desired, and cover with bun tops. Serve right away.

Notes

Substitute thawed frozen chopped New Mexico green chile, well-drained and warmed, for the fresh if you wish. Top each burger with at least 2 tablespoons and up to ¼ cup of the chile.

Recipe by Cheryl Alters Jamison
Photography by Tira Howard

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