Green Chile Burger* Recipe
hatch chiles, diced onion, jalapeño american cheese, shredded lettuce, smoked paprika aioli
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Ingredients
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Burger Patties
Smoked Paprika Aioli
Toppings
Buns
Method
Prepare the Burger Patties
- 1
Prepare the Chiles and Jalapeño
Roast the Hatch chiles over an open flame or in the oven until the skin blisters. Once roasted, place them in a bowl and cover to steam for about 10 minutes. Peel off the skin, remove seeds, and chop coarsely. Finely chop the jalapeño pepper, removing seeds if you prefer less heat.
- 2
Mix the Patty Ingredients
In a large bowl, combine the ground beef, roasted Hatch chiles, diced onion, and chopped jalapeño. Season with salt and pepper to taste. Mix until just combined, being careful not to overwork the meat.
- 3
Form and Cook the Patties
Divide the meat mixture into 4 equal portions and form into patties. Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach your desired doneness. During the last minute of cooking, place a slice of American cheese on top of each patty to melt.
Make the Smoked Paprika Aioli
- 4
Combine Aioli Ingredients
In a small bowl, whisk together the mayonnaise, smoked paprika, minced garlic, and lemon juice until smooth and well combined. Adjust seasoning with salt and pepper to taste.
Assemble the Burgers
- 5
Prep the Buns
Toast the burger buns on the grill or in a toaster until golden brown.
- 6
Build the Burger
Spread a generous amount of smoked paprika aioli on the bottom half of each toasted bun. Top with shredded lettuce, followed by the cheese-topped burger patty. Place the top bun over the patty and serve immediately.
