| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds ground chuck, 80 percent to 85 percent lean
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 8 thin slices Chihuahua or provolone
- 4 good-quality hamburger buns, toasted
- Green Chile Sauce, recipe follows
- Romaine lettuce leaves, optional
- 4 thick slices beefsteak tomatoes, optional
- Pickled jalapenos, optional
- 2 poblano chiles, grilled, peeled, seeded, and chopped
- 1 medium white onion, grilled and chopped
- 1 to 2 cloves garlic, chopped
- 2 tablespoons chopped fresh epazote, or fresh oregano leaves
- 1/4 cup cold water
- 1 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.
- Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.
- Place all ingredients in a blender; blend until smooth and serve with the cheeseburgers.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 555 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 62 g |
| Cholesterol | 162 mg |
| Sodium | 925 mg |
Reviews
Poblano Peppers??? BLASPHEMY! 🙂 Guess if that’s all ya gotz but Hatch Green Chiles are the real deal…yes I’m biased having grown up in Alamogordo, NM where even the local McDonalds have Hatch green chile cheeseburgers on their menu….or at least they used to! Nothing beats the small of fresh green chiles being roasted in spinning barrel roasters in the parking lots of grocery stores and WalMarts etc in Aug and Sept!
We made this green chile sauce for our burgers yesterday so this rating has to do with that. We followed the recipe to a T and found it way too wet to put on a burger. The fix was simple….we strained the water out. If we make it again, I’ll omit the water altogether.
This recipe must be in at least 4 different FN episodes. Same recipe, but it’s interesting to read the reviews for each one. I laughed when one reviewer dissed the recipe one time, then in another review said it was a fabulous burger! Many of the FN chefs prepare the very same recipes but give them diffrerent names and feature them on different shows. Ina (Barefoot) and Paula do it all the time. Quite redundant. Incidentally, this burger is quite good, but does require big jim or hatch peppers, not poblano.
I think Bobby has a slightly different version of this from another show, but this is really good; however, I prefer thinly sliced fresh jalapenos rather than the pickled ones. Make a batch of potato salad and you’ve got a great patio supper.