Green Chile Cheeseburgers Recipe
A signature dish made from locally sourced beef.
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Ingredients
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Burger Patties
Green Chile Sauce & Topping
Buns & Assembly
Method
Burger Patties
- 1
Combine and form patties
Place the ground beef in a mixing bowl. Sprinkle kosher salt, black pepper, and Worcestershire over the meat. Use your hands to gently combine—do not overwork. Divide the beef into four equal portions (about 5 oz each). Form each portion into a loose ball and then press into patties about 3/4-inch thick and slightly wider than the buns. Make a slight indentation in the center of each patty with your thumb to reduce doming while cooking.
- 2
- 3
Cook the patties
Heat a cast-iron skillet or griddle over medium-high heat until very hot. Add neutral oil and swirl. Place patties in the pan without crowding. Cook 3–4 minutes on the first side until a deep brown crust forms. Flip once and cook 2–3 minutes for medium (adjust time for desired doneness). During the last 1 minute of cooking, top each patty with about 2 tablespoons of the warm green chile cheese sauce (see next section) and cover the pan briefly to melt the cheese if needed. Remove patties to a resting plate and tent with foil for 3 minutes.
Green Chile Sauce & Topping
- 4
Sauté aromatics and chiles
In a small saucepan over medium heat, melt 1 tablespoon butter. Add the chopped onion and sauté 3–4 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant. Stir in the chopped roasted green chiles and cook 1–2 minutes to warm through.
- 5
Make roux and sauce
Push the mixture to the side and add 1 teaspoon flour to the butter/onion/chile mixture; stir to coat and cook 1 minute to remove raw flour taste. Slowly whisk in 1/2 cup stock until smooth, then whisk in 1/4 cup half-and-half (or milk). Bring the mixture to a gentle simmer and cook 2–3 minutes until slightly thickened.
- 6
Finish with cheese and seasoning
Remove the pan from heat and stir in the shredded cheddar until melted and glossy. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon lime juice if using. Taste and adjust seasoning. Keep warm over very low heat; if it becomes too thick, whisk in a splash of stock or milk to loosen before using.
Buns & Assembly
- 7
- 8
Assemble burgers
Place a leaf of lettuce (if using) on each bottom bun. Add a rested patty topped with melted green chile cheese sauce. Spoon an extra 1–2 tablespoons of sauce over the patty if desired. Top with thinly sliced red onion and pickles if using. Cap with the toasted top bun.
- 9
Serve
Serve immediately with fries or a simple slaw. Leftover green chile cheese sauce can be refrigerated in a sealed container for up to 3 days and gently reheated, thinning with a splash of milk if necessary.