Green Chile Cheeseburger

by kara on August 11, 2011

These cheeseburgers are awesome.  No lie.  Throw them on the grill before summer is over and you will be sure to impress your guests.  We really like cheese, so added more than the original recipe.  Use less if you prefer.   I can’t get enough of the beets or tomatoes at the farmers market right now.  They were a light and flavorful pairing to the burgers.

Green Chile Cheeseburger

Adapted from Eating Well Magazine, May/June 2011

1 thinly sliced red onion

1 lb. lean ground beef (or bison)

2  4 oz. cans of diced green chiles, drained and divided

1 cup shredded pepper jack cheese, divided

1/4 tsp. ground pepper

1/4 tsp. Kosher salt

4 sesame seed buns

1 cup of romaine lettuce, thinly sliced


Preheat grill to medium-high heat.

In a small bowl, cover red onions with cold water.

In a medium bowl, combine  ground beef, 1 can of drained chiles, 1/2 cup of cheese, salt and pepper.  Form into 4 patties.  Indent middle of each patty with thumb.

Grill burgers, turning one time.  When almost done,  top each burger with remaining chiles and cheese.  Cook until cheese is melted while toasting buns at the same time. Set burgers on plate to rest.

Drain water from onion.  Serve burgers topped with onion and shredded lettuce.




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