Green Chilli Cheeseburger Recipe

Prepare meat

Place the ground flat iron beef in a large bowl. Add the grated onion, minced garlic, kosher salt, and black pepper. Mix gently with your hands until just combined — avoid overworking to keep patties tender.

Form patties

Divide the mixture into two equal portions (about 8 ounces each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Cook patties

Heat a heavy skillet or griddle over medium-high heat and add 1 tablespoon neutral oil. When the oil is shimmering and just smoking, add the patties. Cook without moving 3 to 4 minutes until a deep brown crust forms. Flip and cook 3 minutes more for medium-rare to medium (adjust time +/- 1–2 minutes for desired doneness). Remove from heat and tent loosely with foil while preparing topping and buns.

Sauté chiles and shallot

In a small skillet over medium heat melt 1 tablespoon unsalted butter. Add the minced shallot, chopped jalapeños and optional serrano/fresno. Sauté 2 to 3 minutes until softened and fragrant, stirring occasionally. Season with 1/8 teaspoon black pepper and a pinch of salt while cooking.

Make cheese mixture

Transfer the softened sautéed chiles and shallots to a bowl. Add 1/4 cup softened cream cheese, 1/2 cup shredded sharp cheddar, 1 tablespoon lime juice, 2 tablespoons chopped cilantro, and 1/4 teaspoon salt. Stir until smooth and homogenous. Taste and adjust salt or lime as needed. Keep warm near the stove or in a very low oven (about 150°F/65°C) so the topping spreads easily when applied to hot patties.

Melt on patties

Once patties are nearly done, spoon about half of the green chilli cheese mixture onto each patty (or divide to taste). Return the pan to low heat and cover with a lid for 30–60 seconds to help the cheese soften and meld with the patty surface.

Toast buns

Heat another skillet or use the same griddle over medium. Butter the cut sides of the buns with the reserved butter and toast cut-side down 1 to 2 minutes until golden and slightly crisp.

Build the burger

On the bottom bun place two lettuce leaves, then the cheesy green-chilli topped beef patty. Add two tomato slices and four pickle slices. Spread optional burger sauce or mayo on the top bun and place on the burger.

Serve

Serve immediately while hot. Makes two burgers. Offer extra lime wedges and chopped cilantro at the table for added brightness and optional extra sliced chiles for heat.