Description
Try one of New Mexico’s most famous recipes.
Ingredients
Scale
- 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
Instructions
- Fire up the grill for a two-level fire capable of cooking first on high heat and then on medium heat.
- 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.
- 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.
- 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.
- 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.