Green Chile Burger Recipe

Roast and prepare chiles

If using fresh Anaheim chiles: roast them over a gas flame or under a hot broiler, turning until blackened and blistered on all sides (about 6-10 minutes). Place roasted chiles in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove seeds and stems, and roughly chop. If using jarred roasted chiles, drain and pat dry, then chop.

In a small skillet over medium heat, warm 1 tablespoon olive oil. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant. Add the chopped roasted Anaheim chiles (reserve 2 tablespoons chopped for the mustard). Sauté 1-2 minutes just to warm and meld flavors. Remove from heat and set aside to cool slightly.

In a small bowl combine 1/2 cup Dijon mustard, 1/4 cup mayonnaise, 2 tablespoons of the chopped roasted Anaheim chiles, 1 teaspoon honey, 1 teaspoon lime juice and 1/4 teaspoon salt. Whisk until smooth and taste; adjust salt or honey for balance. Refrigerate until ready to assemble (at least 10 minutes).

Form patties: divide 1 lb ground beef into four equal portions (about 4 oz each) and gently form into patties about 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to prevent doming. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper distributed across the patties.

Cook bacon: in a skillet over medium heat, cook 6 bacon slices until crisp, 6-8 minutes, flipping occasionally. Remove to paper towels to drain, then keep warm. Reserve 1 tablespoon bacon fat in skillet (optional) or wipe skillet and use fresh oil for burgers.

Cook patties: heat a heavy skillet or grill to medium-high. If using the reserved bacon fat, add it now; otherwise lightly oil the cooking surface. Cook patties 3-4 minutes per side for medium (adjust for desired doneness). During the last minute of cooking, place a smoked provolone slice on each patty, cover or tent with a lid for 30-60 seconds to melt cheese.

Toast buns: while patties rest, split 4 brioche buns and toast cut sides in a clean skillet or under broiler until golden, about 1-2 minutes. Spread a thin layer of butter on cut sides before toasting if desired.

Assemble: bottom bun — spread 1 tablespoon of green chile mustard, add a lettuce leaf, place the hot cheeseburger patty, top with 1-2 strips of crispy bacon, and spoon 1-2 tablespoons of the sautéed green chiles over the bacon. Finish with the top bun brushed with a light smear of mustard (or left plain).

Serve: serve immediately with fries or a simple side. Makes 4 burgers.