| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 45 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds Angus-quality ground beef
- 2 tablespoons kosher salt
- 1 tablespoon fresh ground black pepper
- 4 pounds mild green chiles, (recommended: New Mexico Hatch Chiles)
- 2 pounds hot green chiles, (recommended: New Mexico Hatch Chiles)
- 3 large white onions, peeled
- 6 garlic cloves, peeled
- 1 tablespoon fresh epazote
- 1/2 tablespoon dried Mexican oregano
- 1/2 cup grapeseed oil
- 1 cup water
- Oil, for brushing grill
- 4 hamburger buns
- 1 pound Asadero cheese, sliced 1/4-inch thick
- 1 pound mozzarella cheese, sliced 1/4-inch thick
Instructions
- Preheat the grill to high.
- In a large bowl, mix the ground beef with the salt and pepper and set aside.
- Next, brush the green chiles with oil and place them on the hottest part of the grill. Cook the chiles until they are charred on all sides about 5 minutes. Then remove them from the grill and put them in a bowl of ice water to cool. Remove the chiles from the ice water and carefully peel off the charred skin. Cut the stem off, remove the seeds and set aside. Take the onions and place them on the grill. Cook the onions until charred on all sides about 10 minutes and set aside.
- In a blender, add half the peeled chiles and half of the charred onions. Then add in the garlic, epazote, and oregano. Blend until the ingredients come together. Add the grapeseed oil and water and continue blending until the mixture is smooth about 30 seconds. Remove mixture to a large bowl.
- Roughly chop the remaining chiles and onions and mix them into the chile puree. Season, to taste.
- Form the ground beef into 4 (8-ounce) patties. Brush the grill with oil and cook the patties to desired doneness, 5 minutes for medium rare, 15 minutes for well done. Put the hamburger buns on the grill until lightly toasted. Just before removing the burgers, top them with the cheese and chile mixture. Remove the patties from the grill once the cheese begins to melt and place them on the hamburger buns. Garnish with your favorite toppings and enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2025 |
| Total Fat | 155 g |
| Saturated Fat | 61 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 7 g |
| Sugar | 22 g |
| Protein | 101 g |
| Cholesterol | 378 mg |
| Sodium | 2235 mg |
Reviews
This is a great way to use Hatch Chile and one us native new mexicans use all the time. If you’re a displaced native or just a spicy food lover, you can order chile for this recipe from Berridge Farms at their website http://hatchnmgreenchile.com They have amazing chile and you can order it in different heat levels to boot!
I should have realized that 6 pounds total for the peppers would make alot. You could feed 20 people and still have chile sauce left for your next get together. You only need about 1 or 2 tablespoons of sauce per burger so this recipe is not quite right. See Bobby Flay’s other recipe for chile sauce and you will notice 2 poblano chiles is all that is needed. As far as taste very good but a little too hot, will try the other recipe next time.
It was god but I’ll need to do it again to be sure.
I added a little bit more honey than the recipe called for, and it turned out great!
A great burger if you can handle green chili. If not stay on the porch…
I followed this recipe to the letter, and not to brag, but I am a pretty good cook, I thought that it had too much onion, which I cut back a little and too much salt in the beef,which I will cut back next time. I think Bobby Flay could improve this one if he wanted to
Looking for a new burger recipe that’s a little different, but incredibly tasty? This one is it…..very easy, very very good. It’s important to find a sauce that’s made from new mexico green chilis if you don’t want to make it (which I did not). I found one at the store, and this recipe is the best hamburger I’ve had in a while.