| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 seervings |
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 Chili Sauce, recipe follows
- Romaine lettuce leaves, optional
- 4 thick slices beefsteak tomatoes, optional
- Pickled jalapenos, optional
- Green Chile Sauce:
- 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.
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
Wow! Neither video replicates the recipe. Need some comparative quality control here. At least both were about chile burgers.
The sauce is excellent hard time finding the epazote other than that very good
These were great, hearty burgers. Word to the wise, don’t use cheapo buns. They are really juicy – they deserve a great quality bun!
Great, But switched (2 tablespoons chopped fresh epazote, or fresh oregano leaves) with 2 tablespoons chopped Cilantro) I’m not a oregano fan! My family loved this. Thanks Bobby .
The burger was moist. Bobby usually likes a bit of sweetness in his chile sauces but not me. I think the next time I make this I’ll add more heat and skip the honey.
Don’t know what this is. A Green Chile burger is ground beef patty cooked on a grill with a slice of you guessed it Green Chile that has also been cooked on the grill. You can add cheese to it. Order your Chiles from Hatch New Mexico, just google it. I had my first green chile burger in Red River New Mexico and it was like nothing I’ve ever had. I like Flay but he always tries to make one thing into something else.
Where is the burger recipe from todays show at 1:00 pm central time? Also the sauce with the mayo and 2 kinds of mustard? I liked everything about it, until you put potatoe chips on it?!
This was one of the best (my husband claimed it to be THE best) burgers ever. We used ground turkey instead of beef, smoke provolone for the cheese, and we were lucky enough to pick up some roasted Hatch peppers at our store. Definite winner!
This sauce is excellent and if the comments from the NM folks are right it is even better with the Hatch Chilies…we have a tough time getting those but Poblanos are at the local produce store. We could not find Epazote so we used cilantro and fresh oregano. We will be making this agian and if we can get our hands on the hatch chiles we’ll give them a try. This chile sauce reminded me of homemade sofrito …muy excellente!!
Shame on you, Bobby.
No self-respecting New Mexican would ever use Chiles Poblano in a Green Chile Cheeseburger (GCCB). Use Hatch or Big Jim or any of dozens of New Mexican Green Chile varieties, depending on your desired piquancy level. No “sauce” either. Just use freshly roasted, peeled, and diced chiles and an oily cheddar. Sparky’s in Hatch should be visited to see how it’s done correctly. Best GCCB in the universe.
Simple is better. Occam’s Razor applies here.