I have no idea who created the Green Chile Cheeseburger, but I would love to give him or her a big kiss for creating such an awesome burger!
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Build your burger by topping the cheese with green chile, tomato and whatever else you want.
Green chile – Whole or chopped? Sometimes people leave the chile whole, but we like it chopped. Whole chiles can be pulled out of the burger on the first bite. The chopped chile stays put so that you get some in every bite. As far as the spiciness of the chile, for these burgers – we go for hot! However, if you can’t handle the heat, then mild and medium are just as good.
Tomatoes – You need to use good tomatoes. The yellow tomatoes in the pictures are heirloom Golden Jubilees from our garden. They are so sweet which is a wonderful complement to the spicy, spicy chile. Some people chop their tomatoes, but we like to use slices.
Cheddar Cheese – The cheddar is from the Tucumcari Mountain Cheese Factory in Tucumcari, New Mexico, our favorite cheddar cheese. You can slice it or grate it. Your preference.
Hamburger Buns – Our favorite hamburger buns are these Brioche Buns from the Fano Bread Company in Albuquerque. When the weather cools off and I start baking bread again, I’m going to give these hamburger buns from Alterkitchen a try. They look quite delicious!
Mayo or mustard – Well, that is definitely a personal preference. I am not a mustard fan, so I prefer mayo. However, Bobby is just the opposite and prefers Dijon. Some people like yellow mustard and some even like ketchup; therefore, this particular condiment is your choice.
Recipe author: MJ of MJ's Kitchen