Jul 14 2026
Restaurants›44 Canteen›Green-chile Smashbun Burger Recipe

Green-chile Smashbun Burger Recipe

Inspired by 44 Canteen
Time45m
Serves4

Buttery Crispy Toasted Brioche SMASHBUN, Lime Aioli, Sharp Cheddar Cheese, Chihuahua Cheese, Miso Grilled Onions, Roasted Poblano

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Ingredients

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Bun

Burger Patties

Cheese

Toppings

Lime Aioli

Seasoning for Onions

Method

Preparation

  1. 1

    Prepare the Poblano Peppers

    Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Once cooled, peel off the skin, remove the seeds, and slice them into strips.

  2. 2

    Miso Grilled Onions

    Slice the large onion into thick rings. In a bowl, mix the miso paste and olive oil. Toss the onion rings in the miso mixture until well-coated. Grill over medium heat for about 8-10 minutes until soft and caramelized.

  3. 3

    Prepare Lime Aioli

    In a bowl, combine mayonnaise, lime juice, and minced garlic. Mix well until smooth and set aside.

Cooking the Burger

  1. 4

    Shape and Cook the Patties

    Divide the ground beef into 4 equal portions and shape them into patties. Season both sides with salt and black pepper. Heat a grill or skillet over high heat, and cook the patties for about 3-4 minutes on each side for medium doneness.

  2. 5

    Add Cheese

    In the last minute of cooking, place a slice of sharp cheddar and a slice of Chihuahua cheese on each patty. Cover to melt the cheese.

Assembling the Burger

  1. 6

    Toast the Brioche Buns

    In a skillet, melt butter over medium heat. Cut the brioche buns in half and place cut-side down in the skillet. Toast until golden brown and crispy.

  2. 7

    Build the Burger

    Spread a generous amount of lime aioli on the bottom half of each toasted brioche bun. Place the burger patty with melted cheese on top, followed by grilled onions and roasted poblano strips. Top with the other half of the bun.

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