Entree: United States – New Mexico – Green Chile Cheeseburger

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) ground beef, 80/20 blend
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) kosher salt
- 3/4 tsp (2 g) freshly ground black pepper
- 1 tsp (3 g) garlic powder
- 8 oz (225 g) roasted Hatch green chiles, peeled, seeded, and chopped (about 4 medium chiles)
- 4 slices (about 4 oz / 115 g) Monterey Jack or American cheese
- 4 burger buns
- 2 tbsp (30 g) unsalted butter, softened (for toasting buns)
- 1 small yellow onion, about 6 oz (170 g), thinly sliced
- 2 tbsp (30 ml) vegetable oil (for onions)

For roasted potato wedges
- 1.5 lb (680 g) russet potatoes, scrubbed and cut into wedges
- 2 tbsp (30 ml) olive oil
- 1 tsp (2 g) smoked paprika
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper

For green chile aioli
- 1/4 cup (60 g) mayonnaise
- 2 tbsp (30 g) sour cream
- 2 tbsp (30 g) chopped roasted Hatch green chiles (reserved from above)
- 1 tsp (5 ml) fresh lime juice
- 1/8 tsp (0.5 g) kosher salt

Optional toppings
- Sliced tomato
- Lettuce leaves
- Dill pickle slices

Instructions

Short Description:
A hearty New Mexico-style cheeseburger topped with roasted Hatch green chiles and melted Monterey Jack, served with roasted potato wedges and a green chile aioli for a complete Southwestern meal.

Regional Notes:
This New Mexican version is defined by roasted Hatch green chiles folded into and piled atop the burger, lending a smoky, vegetal heat distinct from generic cheeseburgers. Using local Hatch chiles—charred, peeled, and seeded—gives a sweeter, smokier profile than other regional chiles and pairs traditionally with Monterey Jack or American-style cheese in the Southwest.

1. Preheat oven to 425°F (220°C) for potato wedges. If you have fresh (unroasted) Hatch chiles, roast them first: char under a hot broiler or over a gas flame until skin is blackened on all sides, place in a bowl and cover to steam 10 minutes, then peel, seed, and chop. Measure out 8 oz (225 g) total, reserving about 2 tbsp (30 g) chopped for the aioli.
2. Toss potato wedges with olive oil, smoked paprika, salt, and pepper on a rimmed baking sheet. Spread in a single layer and roast 30–35 minutes, turning once, until golden and crisp. Keep warm.
3. While potatoes roast, make the aioli: stir together mayonnaise, sour cream, reserved 2 tbsp (30 g) chopped roasted green chiles, lime juice, and salt in a small bowl. Chill until serving.
4. In a bowl, gently combine ground beef, Worcestershire, salt, pepper, and garlic powder—do not overwork. Divide into 4 equal portions and form into patties about 4–5 in (10–12 cm) wide and slightly thinner in the center so they cook evenly.
5. Heat a large cast-iron skillet or grill over medium-high heat and add 1 tbsp (15 ml) vegetable oil if using a skillet. Add sliced onions and cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Transfer onions to a plate and keep warm.
6. Increase heat to high. Sear patties 3–4 minutes on the first side without pressing. Flip and cook another 2–3 minutes for medium; in the last minute of cooking top each patty with about 2 tbsp (30 g) chopped roasted Hatch green chiles and a cheese slice, then cover the pan or close the grill to melt the cheese.
7. Meanwhile, split buns and spread butter on cut sides. Toast buttered buns in a dry skillet or on the grill until golden, about 1–2 minutes.
8. Assemble burgers: spread a spoonful of green chile aioli on the bottom bun, add lettuce or tomato if using, set the cheesy green-chile-topped patty on top, pile on caramelized onions and pickles if desired, then crown with the top bun.
9. Serve each Green Chile Cheeseburger hot with a portion of roasted potato wedges and extra aioli on the side.