What Makes a “Green Chile Cheeseburger” Special?
Green chile cheeseburgers are a proud staple of New Mexico cuisine. The “green chile” refers usually to roasted green chiles (often Hatch chiles), chopped or in strips, that add smoky heat and distinctive flavor to the burger. Then cheese melts over or with the chile, giving a gooey, spicy, savory bite.
Whereas typical cheeseburgers might just have cheese and condiments, this version layers in chile flavor either inside the patty, on top, or in a sauce or relish — elevating it from ordinary to memorable.
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Famous chefs have their own takes. Bobby Flay, for example, pairs a special green chile sauce with grilled burger patties and slices of Chihuahua or provolone cheese.
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Guy Fieri’s version includes a roasted chile salsa made from grilled poblano, Anaheim and serrano chiles with onion, garlic, cumin, olive oil, and lime — then burgers topped with that salsa.
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With that inspiration, here’s a “master” version you can follow and adapt.
Ingredients & Ingredient Notes
Below is a comprehensive ingredient list for ~4–6 burgers, with notes and optional extras.
Component Ingredient Quantity Notes / Alternatives
Burger Patties Ground beef (80/20 is ideal) ~1¼ to 1½ lb (≈ 560–680 g) Use beef chuck or blend with brisket for flavor
Kosher salt ~1 tsp, plus more to taste Don’t oversalt — chiles & cheese also contribute salt
Freshly ground black pepper ~½ tsp For seasoning
Optional: chile powder or ground cumin ~½ tsp Adds spice depth
Green Chile Component Roasted green chiles (Hatch, Poblano, Anaheim, etc.) ~½ to 1 cup, chopped or strips Roast, peel, seed, then chop
Olive oil or neutral oil 1 Tbsp To sauté or roast chiles / onions
Onion (white or yellow), diced or sliced ¼ to ½ medium onion For flavor support
Garlic, minced 1‑2 cloves Optional but gives depth
Cheese Meltable cheese slices or shredded 4–6 slices or ~1 to 1¼ cups shredded Good options: Chihuahua, Monterey Jack, provolone, pepper jack, white cheddar
Buns & Toppings Hamburger buns (brioche, potato, or sesame seed) 4–6 Toasted is better
Toppings lettuce, tomato, pickled onions, mayonnaise, mustard, ketchup, extra roasted chiles, salsa, etc. Choose your favorites
Optional Sauce / Relish Green Chile Sauce or Salsa ~¼ to ½ cup You can blend roasted chiles + onion + garlic + some liquid (water, broth, vinegar)
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Pickled red onion ½ onion + pickling liquid Provides tang contrast
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Equipment You’ll Need
Mixing bowl
Knife & cutting board
Grill, grill pan, or cast iron skillet
Tongs or spatula
Foil or lid (to melt cheese)
Baking tray or sheet for roasting chiles
Blender or food processor (if making chile sauce)
Grill brush or oil for grates
Meat thermometer (helpful)
Prep Work Before You Cook
Roast and prep chiles
Preheat broiler or use grill. Roast green chiles (poblano, Anaheim, Hatch) until charred on all sides.
Transfer to a covered bowl or plastic wrap to steam ~10 minutes (this loosens skin).
Peel, seed, de-stem, then chop into strips or dice.
Some of the recipes (e.g. Bobby Flay) include a chile sauce made from roasted chiles, onion, garlic, epazote or oregano, water, honey, salt, and pepper.
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Dice onion, mince garlic (if using)
Grate cheese / slice cheese
Prepare buns (slice and optionally toast lightly ahead)
Form burger patties
In a bowl, combine ground beef, salt, pepper, optional spices.
You can also mix in some chopped roasted chile (but many prefer to layer chile on or under the cheese so it stays bright).
Gently form into 4–6 patties (depending on size) about ¾–1 inch thickness.
Press a small dimple in the center of each patty (so it cooks more evenly and doesn’t dome).
Chill in fridge 10–15 minutes if patties got warm or soft in handling.
Step‑by‑Step Cooking Instructions
Step 1: Preheat Grill / Grill Pan / Skillet
If using a grill, bring it to medium-high heat and oil the grates.
If using a grill pan or cast iron skillet, heat it until very hot, then brush or oil lightly.
Step 2: Cook the Patties
Place the patties on grill or skillet.
Cook ~4–5 minutes per side (for medium) depending on thickness.
In the last minute of cooking, top each patty with cheese slices (or smear shredded cheese) and cover with lid or foil so cheese melts.
Use a meat thermometer if you want accuracy; target ~160 °F (71 °C) for well-done (or ~145–155 °F for medium).
Step 3: Toast the Buns
While burgers cook, lightly toast the buns (cut side down) on the grill or in a pan until golden. This helps prevent sogginess and adds flavor.
Step 4: Assemble Burgers
On the bottom bun, optionally spread some mayonnaise, mustard, or your sauce.
Add lettuce (if using) to help barrier moisture.
Place the cheeseburger patty.
Spoon roasted green chile (or chile sauce) over or beside cheese.
Add sliced tomato, pickled red onions, or other toppings.
Place top bun, press gently — ready to serve!
Timing & Workflow Summary
Stage Time Estimate
Roast chiles & prep 10–15 min
Prep onions, garlic, cheese 5 min
Form patties & rest 10 min
Heat grill / pan 5 min
Cook burgers + melt cheese ~8–10 min
Toast buns & assemble ~2–3 min
Total time: ~35 to 45 minutes, depending on how many patties, how fast you roast chiles, etc.
Tips, Tricks & Troubleshooting
Choosing meat blend: Use 80/20 beef for flavor and fat. Too lean, and burger will be dry.
Don’t overmix patties: Overworking beef makes tough burgers.
Charring vs cooking through: Get sear first, then lower heat if needed to finish inside without burning outside.
Cheese melting: Cover or tent burgers right after adding cheese so it melts evenly.
Maintain chile flavor: Roasting and quickly adding chile (rather than overcooking it) keeps its vibrancy.
Prevent soggy buns: Toast buns, use lettuce or onion slice as moisture barrier.
Balance salt: Because chiles, cheese, and beef have salt, season carefully.
Make ahead: You can roast chiles and prep onion, sauce components ahead.
Leftovers: Store patties and buns separately, reheat gently, add chile fresh.
Variations & Fancy Twists
Double Green Chile & Cheese: Mix chopped roasted chile into the beef, plus on top.
Bobby Flay style sauce top: Use his green chile sauce (roasted chiles + onion + garlic + honey + epazote / oregano) spooned over burgers.
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Guy Fieri’s roasted chile salsa topping: Combine roasted chiles with onion, cumin, olive oil, lime juice, grill flavor, then top burgers.
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Pickled red onion addition: Adds tang and contrast. Bobby Flay includes pickled red onions in his version.
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Queso or cheese sauce drizzle: Melt cheese + cream into a pourable queso and drizzle over. (Some versions with Flay include a queso sauce.)
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Bun alternatives: Try brioche, ciabatta, or even frybread buns (some folks in New Mexico use frybread).
Spicy version: Use serrano or jalapeño chiles in salsa.
Vegetable add-ins: Sauté mushrooms, onions, or bell peppers alongside chiles.
Sliders version: Make smaller patties and buns for sliders, great for appetizers.
Serving Suggestions & Side Pairings
These burgers have bold flavors, so balance with sides:
Crispy fries or sweet potato fries
Grilled corn on the cob
Coleslaw or cabbage slaw (cool and crisp)
Mexican street corn (elote)
Simple green salad with citrus vinaigrette
Refried beans or charro beans
Pickles, jalapeño slices
Add a cold drink — iced tea, beer, a lime‑ade — to cool the palate.
Example “Master” Recipe Card
Green Chile Cheeseburgers
(Yields ~4 burgers)
Ingredients
1¼–1½ lb ground beef (80/20)
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp (optional) chile powder or ground cumin
~½ to 1 cup roasted green chiles, chopped
¼ medium onion, diced
1 clove garlic, minced
4–6 cheese slices or ~1 cup shredded cheese
4–6 hamburger buns
Toppings: lettuce, tomato, pickled red onion, mayo, mustard, extra chiles, salsa
Optional: green chile sauce or salsa
Instructions
Preheat grill or skillet; roast chiles, peel, seed, chop.
Mix beef, salt, pepper, optional spices. Form patties (don’t overwork); dimple center.
Heat grill or pan; cook burgers ~4–5 min per side. In last minute, top with cheese and cover to melt.
Toast buns lightly.
Assemble: bottom bun + optional spread + lettuce + burger + roasted chile (or chile sauce) + tomato/onion + top bun.
Serve immediately with sides.
If you like, I can also send you:
A metric version
A turkey / lean / vegetarian green chile burger
A version with homemade chile sauce / salsa
Step‑by‑step photos or video
Which version would you like me to send next?
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