Green Chili Burger Recipe

Preheat a gas burner, broiler, or grill to high. Place the whole green chilis directly over the flame or on a hot grill grate. Roast, turning occasionally, until the skin is charred and blistered all over, about 6–10 minutes depending on heat.

Transfer the hot chilis to a bowl and cover tightly with plastic wrap or a lid (or place in a zip-top bag) for 10 minutes to steam—this loosens the skins.

When cool enough to handle, peel off the charred skin, remove stems and seeds (leave some seeds if you want more heat), and slice into 1/4-inch strips. Toss with olive oil and 1/4 tsp salt and set aside.

In a small bowl, combine 1/2 cup mayonnaise, 1 teaspoon minced chipotle pepper in adobo (more to taste for heat), 1 teaspoon fresh lime juice, 1/2 teaspoon minced garlic, 1/4 teaspoon smoked paprika and 1/4 teaspoon salt. Whisk until smooth.

Taste and adjust seasoning: add more lime for brightness, more chipotle for heat, or a pinch of salt if needed. Refrigerate until ready to use.

Heat a skillet over medium heat. Add bacon strips in a single layer and cook until crisp, 6–10 minutes, turning occasionally for even browning.

Transfer bacon to a paper towel–lined plate to drain and keep warm.

Divide the 1 lb ground beef into two equal portions (about 8 oz each). Gently form each portion into a loose patty about 3/4-inch thick, making a slight indentation in the center to prevent doming.

Season both sides of the patties with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp garlic powder (use the listed totals across both patties).

Heat a cast-iron skillet or grill over medium-high heat and brush with 1 tablespoon vegetable oil. When hot and shimmering, add the patties.

Cook the patties without moving until a good crust forms, about 3–4 minutes. Flip and immediately top each patty with a slice of pepper jack cheese and a few strips of roasted green chilis.

Cook another 3–4 minutes for medium (internal temp ~160°F/71°C) or until desired doneness. If using a lid, cover briefly to help melt the cheese.

Remove patties to a plate and let rest 3 minutes.

Butter the insides of the two burger buns with the 1 tablespoon butter. Toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Spread a generous tablespoon of chipotle aioli on both bun bottoms and tops.

Place lettuce leaf on the bottom bun, add tomato slices, then the rested cheeseburger patty topped with roasted green chilis (leftover chilis may be added as desired), then two strips of crisp bacon on each patty.

Finish with the top bun and press gently. Serve immediately with extra aioli on the side if desired.